长期低盐处理对葡萄果实品质及转录组的影响  

Effects of the long-term treatment of low-concentrated salt on grape berry quality and transcriptome

作　　者：孙红[1] 孙田雨 许丽丽[1] 杜远鹏[1] 姚玉新[1] 

机构地区：[1]山东农业大学园艺科学与工程学院,作物生物学国家重点实验室,农业部黄淮地区园艺作物生物学与种质创制重点实验室,山东泰安271018

出　　处：《植物生理学报》2017年第12期2197-2205,共9页Plant Physiology Journal

基　　金：山东省自然科学基金(ZR2015CM014);国家葡萄产业技术体系建设项目(CARS-30);山东省“双一流”奖补资金(SYL2017YSTD10)~~

摘　　要：以‘早巨峰’葡萄为试材,利用20 mmol?L^(-1) NaCl通过根部浇灌对葡萄进行长期处理,能提高果实Na^+、Cl^-含量,显著下降K^+含量。品质分析表明,长期低盐处理显著降低了果皮花青素含量;轻微降低了果肉TSS含量,显著降低了葡萄糖和果糖含量;相比之下,可滴定酸、酒石酸和苹果酸在转色前后对盐处理具有不同的响应。长期低盐处理显著降低了果实ABA含量。转录组分析表明,长期低盐处理大幅度下降了转色前后差异表达基因的数量,在转色期和转色后影响了不同类型的基因,且对成熟诱导基因的表达具有负调节效应。此外,以花青素合成途径为例详细阐释了长期低盐处理对成熟诱导基因的表达影响。The ‘Early Kyoho＇ grapevines were watered with 20 mmol？L^（-1） NaCl from 35 to 85 days after bloom.The long-term treatment of low concentrated Na Cl increased the content of Na~＋ and Cl^- and significantly reduced K~＋ content in grape berries.Quality assays showed that anthocyanin was significantly decreased,TSS was slightly affected,and content of glucose and fructose was significantly reduced under the long-term concentration of low-concentrated salt;in contrast,titratable acidity,malic and tartaric acid showed the varying responses to salt stress at pre-and post-veraison.Additionally,ABA level was clearly decreased by the long-term treatment of low-concentrated salt.On the other hand,transcript analysis showed that the long-term salt treatment significantly decreased the number of the differential genes and affected the different types of genes in the berries at veraison and post-veraison,which had a negative effect on maturation-induced gene expression.In addition,the impacts of low-concentrated salt on the expression of the genes induced by berry maturation were elucidated in detail by using anthocyanin synthesis pathway as an example.

关 键 词：葡萄 果实品质 长期低盐处理 转录组 负效应 

分 类 号：S663.1[农业科学—果树学]