盐处理及套袋处理对‘摩尔多瓦’葡萄果实品质及花色苷合成相关基因的影响  

Effects of Salt Treatment and Bagging on Fruit Quality and Anthocyan in Synthesis Related Genes of ’Moldova’

作　　者：孙洋 田淑芬 热汗古丽·艾海提 王超霞 王荣 刘丹[2] SUN Yang;TIAN Shufen;REHANGULI·Aihaiti;WANG Chaoxia;WANG Rong;LIU Dan(College of Horticulture and Landscape Architecture,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Jiafeng Natural Product R&D Company Limited,Tianjin 300192,China)

机构地区：[1]天津农学院园艺园林学院,天津3003842 [2]天津市尖峰天然产物研究开发有限公司,天津300192

出　　处：《天津农业科学》2022年第8期14-19,共6页Tianjin Agricultural Sciences

基　　金：财政部和农业农村部:现代农业产业技术体系项目(CARS-29-zp-1);天津市校企合作项目(TH000901,TH000904);天津市大学生创新创业训练计划项目(202110061043)。

摘　　要：为了探究盐胁迫和套袋处理对环渤海产区葡萄果实果皮总花色苷的含量及花色苷合成相关基因表达的影响,本试验以天津地区耐寒耐旱的多年生露地栽培‘摩尔多瓦’葡萄为试验材料进行3‰盐溶液和套袋处理,检测葡萄果实的可溶性固形物、总花色苷及总酚含量等一系列的生理指标,采用实时荧光定量PCR技术检测果皮中花色苷合成相关基因的转录表达水平。结果表明:成熟时,与对照相比,套袋和盐处理的果实可溶性固形物含量分别提高8%和4%,可滴定酸含量分别是对照的0.79倍和1.14倍,总酚含量分别是对照的0.80倍和1.06倍,花色苷含量分别降低了22%和45%,花色苷合成相关基因LDOX和UFGT的转录水平下调,影响无色花青素向有色花色素的转变,以及有色花色素与各种单糖结合形成花色苷。综上,套袋处理有利于葡萄果实可溶性固形物含量的增加,但影响了果皮花色苷的合成和积累。盐处理影响葡萄果实可溶性固形物含量的增加及果皮花色苷的合成和积累。In order to explore the effects of salt and bagging on the contents of total anthocyanins and the transcriptional expression level of anthocyanin-synthesis related genes in grape pericarp, ’Moldova’ was treated with 3‰ salt solution and bagging as the materials, which was cold and drought tolerant in Wuqing District, Tianjin. A series of physiological indexes were detected, such as soluble solids, the contents of total anthocyanins and total phenols. The transcriptional expression levels of anthocyanin-synthesis related genes in grape pericarps were detected by real-time fluorescence quantitative PCR. The results showed that compared to the samples under the control, the content of soluble solids was improved by 8% and 4%, respectively;the contents of titratable acid were 0.79times and 1.14 times of those under the control, respectively. The contents of total phenols in the grape pericarps under the bagging and salt treatment were 0.80 times and 1.06 times of those under the control, respectively. The contents of anthocyanins in the grape pericarps under the bagging and salt treatments was decreased by 22% and 45%, respectively. The down-regulation of LDOX and UFGT expressions in the grape pericarps under the salt treatment and bagging treatment affected the transformation of colorless anthocyanins to colored anthocyanins and the formation of anthocyanins by the combination of colored anthocyanins with various monosaccharides. In conclusion, bagging treatment was beneficial to improve soluble solid content, but affected the synthesis and accumulation of anthocyanins. Salt treatment affected the increase of soluble solid content, anthocyanin synthesis and accumulation.

关 键 词：葡萄 盐胁迫 套袋 花色苷 转录表达 

分 类 号：S663.1[农业科学—果树学]