脱落酸对‘紫甜无核’葡萄果实品质的影响研究  

Study of effect of ABA treatment on the quality of‘Zitian seedless’

作　　者：邹东方 陈荥 李佳俊 李志谦 叶霞[1] 何畅 冯建灿[1] ZOU Dongfang;CHEN Xing;LI Jiajun;LI Zhiqian;YE Xia;HE Chang;FENG Jiancan(College of Horticulture,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南农业大学园艺学院,河南郑州450002

出　　处：《河南农业大学学报》2023年第5期794-803,共10页Journal of Henan Agricultural University

基　　金：国家自然科学基金项目(32002017);河南省自然科学基金项目(222300420457)。

摘　　要：【目的】探究脱落酸(abscisic acid,ABA)对葡萄果实品质的调节作用。【方法】以鲜食品种‘紫甜无核’为试验材料,在转色前10 d对葡萄进行300 mg·L^(-1)ABA处理,测量果实单粒质量、纵横径、硬度、可溶性固形物(TSS)、总酸(TA),果皮中花色苷和叶绿素含量,利用HPLC-ESI-MS/MS技术测定果实中ABA含量,对果皮花色苷生物合成途径、叶绿素降解途径和ABA生物合成途径相关基因进行表达分析。【结果】ABA处理能够显著增加葡萄单粒质量、纵径、横径、TSS、ABA含量和果皮中花色苷含量,降低TA、果实硬度和果皮中叶绿素含量,影响花色苷生物合成途径相关基因、叶绿素降解途径相关基因和ABA生物合成途径相关基因的表达。【结论】在葡萄果实生长发育过程中,ABA能促进葡萄生长、着色和果实软化,加速果皮中花色苷的积累和叶绿素的降解,促进葡萄成熟,提高果实品质。【Objective】To explore the regulation role of exogenous treatment of abscisic acid(ABA)on grape quality.【Method】‘Zitian seedless’grape was used as tested materials and treated with 300 mg·L^(-1) ABA at the beginning of the véraison.Single berry weight,diameter of longitudinal and tran-sverse,berry firmness in berries,total soluble solid,titratable acid,and anthocyanin content and chlorophyll content in pericarp were measured,ABA content in berries was determined by HPLC-ESI-MS/MS.The expression pattern of anthocyanin biosynthesis pathway genes,chlorophyll degradation pathway genes and ABA biosynthesis pathway genes were detect by real-time PCR.【Result】Exogenous application of ABA could significantly increase single berry weight,diameter of longitudinal and tran-sverse,total soluble solid,ABA content in berries,and anthocyanin content in berry skin,decrease the titratable acid,firmness of berries and chlorophyll content in pericarp,and result in variation of the related genes expression of anthocyanin biosynthesis pathway,chlorophyll degradation pathway and ABA biosynthesis pathway.【Conclusion】During the growth and development of grape fruits,ABA in the transition could promote fruit growth,coloring and softening,accelerate the accumulation of anthocyanin and chlorophyll degradation in the grape skin,and thus promote fruit ripening and improve the quality of grape fruit.

关 键 词：葡萄 脱落酸 花色苷 叶绿素 成熟度 

分 类 号：S663.1[农业科学—果树学]