外源ALA对葡萄果实品质及PAL活性的影响  

Effects of exogenous ALA on fruit quality and PAL enzyme activity of grapevine

作　　者：张梦燕 孙军利[1,2] 赵宝龙[1,2] 刘晶晶[1] 张帅[1] 李格[1,2] ZHANG Mengyan;SUN Junli;ZHAO Baolong;LIU Jingjing;ZHANG Shuai;LI Ge(College of Agronomy, Shihezi University,Shihezi 832000;Production and Construction Corps Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germlasm Resources Utilization, Shihezi 832000)

机构地区：[1]石河子大学农学院,新疆石河子832000 [2]特色果蔬栽培生理与种质资源利用兵团重点实验室,新疆石河子832000

出　　处：《中外葡萄与葡萄酒》2017年第3期16-19,共4页Sino-Overseas Grapevine & Wine

基　　金：国家自然科学基金资助项目(31560542);新疆建设兵团应用基础研究计划项目(2016AG007)

摘　　要：以露地栽培的欧亚种葡萄克瑞森无核和红地球为试验材料,研究了不同浓度的5-氨基乙酰丙酸(ALA)处理对葡萄果实品质及苯丙氨酸裂解酶(PAL)活性的影响。结果表明,不同浓度ALA处理能明显提高葡萄果皮花青素含量及糖酸比幅度,以100 mg/L ALA处理表现最好,且葡萄果实中花青素含量与果肉中可溶性糖含量、可滴定酸含量以及果皮内PAL活性密切相关。果皮中花青素含量与合成相关PAL酶活性、总糖的含量变化趋势呈显著正相关,与总酸含量呈显著负相关,表明ALA处理能有效改善葡萄果实品质及促进葡萄果实着色。Crimson Seedless and Red Globe(Vitis vinifera L.cv.)in the open field cultivation as experimentalmaterials,were treated by different concentrations of ALA to investigate the effect of ALA on grape quality and PALenzyme activity.Results showed that in the process of fruit ripening,sugar,acid and anthocyanidin synthesis relatedregulatory gene was closely related with the accumulation of anthocyanidin,ALA treatment could obviously increasethe contents of sugar and acids in berries,and anthocyanidin content in pericarp,the100mg/L ALA treatment wasthe best.There were significant positive correlation between anthocyanidin content and PAL activity and total sugarcontent,which was negatively correlated with total acid content.The results indicated that ALA could effectivelyimprove quality and coloration of berries.

关 键 词：5-氨基乙酰丙酸(ALA) 葡萄 花青苷 品质 PAL活性 

分 类 号：S663.1[农业科学—果树学] Q945.15[农业科学—园艺学]