水分胁迫对葡萄糖分及其蔗糖代谢酶活性的影响

doi:10.13866/j.azr.2021.06.23

摘要/Abstract

摘要：

为分析水分胁迫对果实糖组分含量及相关代谢酶活性的影响,以温室鲜食葡萄红地球为试材,设置4个水分处理水平(重度水分胁迫TS、中度胁迫TA、轻度胁迫TM和充分供水对照CK）进行田间试验。结果表明：红地球葡萄果实糖分积累以己糖（果糖和葡萄糖）为主;果实成熟时各类糖分含量均以轻度胁迫处理最高,重度胁迫最低;果实膨大期前期充分供水、膨大期末期及着色成熟期轻度胁迫有助于果实有效糖分的积累;轻度胁迫对葡萄果实蔗糖代谢酶活性及品质均有促进作用,且增产12.15%,重度胁迫则表现出较强的抑制性,减产量达18.6%。果实糖代谢是相关酶活性综合作用的结果,水分胁迫通过影响酶活性对其间接调控。

关键词: 水分胁迫, 温室葡萄, 糖分积累, 酶活性, 果实品质

Abstract:

To analyze the effects of water stress on fruit sugar components and related metabolic enzyme activity, the greenhouse table grape Red Globe was used as test material in four water treatment field trials. The results showed that sugar accumulation of Red Globe grape fruit is dominated by hexose (fructose and glucose); when the fruit matures, the content of various sugars is highest under mild stress and lowest under severe stress. Sufficient water is supplied in the early period of fruit expansion and at the end of the expansion period. Mild stress during ripening and coloring periods helps accumulate effective sugars in the fruit. Mild stress promotes activity and quality of sucrose metabolizing enzymes in grape fruit to increase yield by 12.15%, while severe stress shows strong inhibition. Output levels reduced by 18.6%. Fruit sugar metabolism results from combined effects of related enzyme activities, which is indirectly regulated by water stress by affecting enzyme activities.

Key words: water stress, greenhouse grape, sugar accumulation, enzyme activity, fruit quality

高彦婷,张芮,李红霞,魏鹏程. 水分胁迫对葡萄糖分及其蔗糖代谢酶活性的影响[J]. 干旱区研究, 2021, 38(6): 1713-1721.

GAO Yanting,ZHANG Rui,LI Hongxia,WEI Pengcheng. Effect of water stress on sugar accumulation and sucrose metabolism enzyme activities of greenhouse grape fruit[J]. Arid Zone Research, 2021, 38(6): 1713-1721.

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	萌芽期	新梢生长期	开花期	果实膨大期	着色成熟期
观测日期/月-日	05-09—05-25	05-26—06-22	06-23—07-10	07-11—09-08	09-09—12-09
室内温度/℃	17.25	18.85	20.96	20.33	17.40

处理	产量/(kg·hm^-2)	单果均重/g	果形指数	植株径粗增长速率/(mm·d^-1)	植株径长增长速率/(cm·d^-1)
CK	18008.33ab	12.84±0.34a	1.26a	0.047±0.11a	0.85±0.31a
TM	20197.22a	13.24±0.27a	1.28a	0.054±0.15a	0.88±0.30a
TA	17997.22ab	11.79±0.28b	1.23ab	0.032±0.15a	0.88±0.10a
TS	14658.33b	9.91±0.97c	1.19b	0.029±0.15a	0.74±0.10a

处理	可溶性固形物含量/%	花青素/(nmol·g^-1)	维生素C/(mg·kg^-1)	可滴定酸含量/%
CK	14.14±0.27b	9.37±0.84b	16.27±0.83bc	0.46±0.06c
TM	15.71±0.49a	11.93±0.55a	26.13±3.52a	0.41±0.02c
TA	15.11±0.67a	10.85±0.81ab	17.07±1.31b	0.59±0.05b
TS	11.96±0.20c	7.13±1.18c	12.67±1.50c	0.69±0.02a

糖组分	蔗糖合成酶(SS)	蔗糖磷酸合成酶(SPS)	酸性转化酶（AI）	中性转化酶(NI)
可溶性总糖	0.990^**	0.972^*	0.992^**	0.930
葡萄糖	0.997^**	0.983^*	0.992^**	0.927
果糖	0.982^*	0.959^*	0.989^*	0.929
蔗糖	0.823	0.858	0.841	0.908