植物生长调节剂对葡萄果实品质及裂果特性的影响

doi:10.7668/hbnxb.20195875

华北农学报 ›› 2025, Vol. 40 ›› Issue (S1): 144-152. doi: 10.7668/hbnxb.20195875

所属专题： 葡萄；果树专题；栽培生理；

• 耕作栽培·生理生化 • 上一篇下一篇

植物生长调节剂对葡萄果实品质及裂果特性的影响

王敏¹, 韩守安¹, 刘旭鹏¹, 阿地里太·铁力克², 艾尔买克·才卡斯木¹, 朱学慧¹, 张雯¹, 钟海霞¹, 张付春¹, 潘明启¹

¹ 新疆维吾尔自治区农业科学院果蔬研究所,农业农村部新疆地区果树科学观测试验站,新疆作物化学调控工程技术研究中心,新疆特色果蔬基因组研究与遗传改良重点实验室,乌鲁木齐北疆葡萄种质资源与果园生态新疆野外观测研究站,新疆乌鲁木齐 830091
² 新疆托里县农产品质量安全检验检测中心,新疆托里 834500

收稿日期:2025-02-25 出版日期:2025-12-29
通讯作者:
张雯(1984-),女,陕西蒲城人,研究员,博士,主要从事果园生态与果树生理研究。
作者简介:
王敏(1990-),女,山西灵石人,副研究员,硕士,主要从事果实品质调控研究。
基金资助:
国家自然科学基金项目(3226180278); 新疆维吾尔自治区青年基金项目(2021D01B66); 现代农业产业技术体系专项资金项目(CARS-29-zp-8); 天山创新团队计划项目(2022D14014); 天山英才青年拔尖人才项目(2023TSYCCX0022)

Effects of Plant Growth Regulators on Grape Fruit Quality and Fruit Cracking Characteristics

WANG Min¹, HAN Shouan¹, LIU Xupeng¹, TIELIKE Adilitai², CAIKASIMU Aiermaike¹, ZHU Xuehui¹, ZHANG Wen¹, ZHONG Haixia¹, ZHANG Fuchun¹, PAN Mingqi¹

¹ Institute of Fruits and Vegetables,Xinjiang Academy of Agricultural Sciences,Scientific Observing and Experimental Station of Pomology(Xinjiang),Ministry of Agriculture and Rural Affairs,Xinjiang Crop Chemical Regulation Engineering Technology Research Center,Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang Urumqi,Northern Xinjiang Grape Germplasm Resources and Orchard Ecology,Observation and Research Station of Xinjiang,Urumqi 830091,China
² Xinjiang Tori County Agricultural Product Quality and Safety Inspection and Testing Center,Tori 834500,China

Received:2025-02-25 Published:2025-12-29

摘要/Abstract

摘要：

为研究果实转色期植物生长调节剂处理对新疆自育品种葡萄果实品质及果实裂果特性的影响。以新疆葡萄瓜果所选育的优良鲜食葡萄品种新郁、新雅为试材,喷施 5 mg/L GA₃+5 mg/L 6-BA,设置转色期及每隔14 d喷施1次(T1)、2次(T2)、3次(T3)3个处理,通过对葡萄果实品质基础指标及裂果率测定,筛选出最佳喷施方案;使用ELISA试剂盒测定葡萄果皮细胞壁组成物质(果胶、原果胶、纤维素、半纤维素)的含量以及PG、PEP、PL、CE等关键酶活性,实时荧光定量PCR技术检测PG、PEP、PL、CE基因表达量的变化。结果显示,T3处理下,新郁、新雅2个品种果糖、葡萄糖组分均显著增加,新郁酒石酸、苹果酸含量显著降低,固酸比显著提升,裂果率分别降低40.7,24.0百分点;该处理下转色后期至成熟期与对照相比,PG、PEP、PL、CE代谢相关酶活性降低,对应相关基因表达量也下降,果胶、原果胶、纤维素、半纤维素细胞壁组分物质含量增加,从而影响果实裂果率。综上,转色后连续3次喷施GA₃+6-BA处理果实品质提升,转色后期通过负调控PG、PL基因的表达,降低了PG、PME、PL活性,增加了原果胶含量;转色后期及成熟期负调控CE基因的表达,降低CE活性,增加半纤维素含量;原果胶及半纤维素含量的增加,稳定了细胞壁结构,增强了果皮机械性能,降低裂果率。

关键词: 葡萄, 裂果, 植物生长调节剂, 果实品质

Abstract:

The purpose is to analysis the fruit quality and fruit cracking characteristics of Xinjiang self-bred grape varieties under the application of plant growth regulator.The table grapes Xinyu and Xinya bred by research institute of grapes and melons of Xinjiang uygur autonomous region were selected as experimental materials,and 5 mg/L GA₃+5 mg/L 6-BA were sprayed at the veraison period,setting the veraison period and spraying once(T1),twice(T2),three times(T3)every 14 days.The optimal spraying scheme was screened out by measuring the basic indexes of grape fruit quality and fruit cracking rate.The contents of grape skin cell wall components(pectin,protopectin,cellulose,hemicellulose)and the activities of PG,PEP,PL,CE were determined by ELISA kit,and the relative expression of PG,PEP,PL,CE genes were detected by Real-time Quantitative PCR.At the T3 treatment,the content of fructose and glucose components increased significantly,the content of tartaric acid and malic acid decreased significantly,the solid-acid ratio increased significantly,and the fruit cracking rate decreased by 40.7,24.0 percentage points respectively.Compared with the control group from the late verasion to the harvest period,the activities of PG,PEP,PL and CE metabolism-related enzymes and the expression levels of corresponding related genes decreased,and the content of pectin,protopectin,cellulose and hemicellulose cell wall components increased,thus affecting the fruit cracking rate.In conclusion,the fruit quality was improved by spraying of GA₃+6-BA three times after veraison period,at the stage of 100% colored berries,inhibited the enzyme activities PG,PME,PL by reducing PG,PL gene expression,then enhanced the production of protopectin,at the stage of 100% colored berries and the harvest period,inhibited the enzyme activities CE by reducing CE gene expression,then enhanced the production of hemicellulose.While the content of protopectin and hemicellulose increase stabilized the cell wall structure,enhanced the mechanical properties of peel and reduced the fruit cracking rate.

Key words: Grape, Fruit cracking, Plant growth regulator, Fruit quality

中图分类号:

王敏, 韩守安, 刘旭鹏, 阿地里太·铁力克, 艾尔买克·才卡斯木, 朱学慧, 张雯, 钟海霞, 张付春, 潘明启. 植物生长调节剂对葡萄果实品质及裂果特性的影响[J]. 华北农学报, 2025, 40(S1): 144-152. doi: 10.7668/hbnxb.20195875.

WANG Min, HAN Shouan, LIU Xupeng, TIELIKE Adilitai, CAIKASIMU Aiermaike, ZHU Xuehui, ZHANG Wen, ZHONG Haixia, ZHANG Fuchun, PAN Mingqi. Effects of Plant Growth Regulators on Grape Fruit Quality and Fruit Cracking Characteristics[J]. Acta Agriculturae Boreali-Sinica, 2025, 40(S1): 144-152. doi: 10.7668/hbnxb.20195875.

http://www.hbnxb.net/CN/Y2025/V40/IS1/144

图/表 8

参考文献 38

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[35]	Xue L Z, Sun M T, Wu Z, Yu L, Yu Q H, Tang Y P, Jiang F L. LncRNA regulates tomato fruit cracking by coordinating gene expression via a hormone-redox-cell wall network[J]. BMC Plant Biology, 2020, 20(1):162.doi:10.1186/s12870-020-02373-9.
[36]	Jiang F L, Lopez A, Jeon S, de Freitas S T, Yu Q H, Wu Z, Labavitch J M, Tian S K, Powell A L T, Mitcham E. Disassembly of the fruit cell wall by the ripening-associated polygalacturonase and expansin influences tomato cracking[J]. Horticulture Research, 2019,6:17.doi:10.1038/s41438-018-0105-3.
[37]	陈晶晶, 段雅婕, 莫亿伟, 胡玉林, 胡会刚, 谢江辉. 裂果性不同的番荔枝品种果皮中细胞壁代谢相关基因的表达分析[J]. 果树学报, 2015, 32(5):769-776,998.doi:10.13925/j.cnki.gsxb.20150234.
	Chen J J, Duan Y J, Mo Y W, Hu Y L, Hu H G, Xie J H. Expression analysis of cell wall metabolism gene in pericarp of custard apple cultivars with different fruit cracking characters[J]. Journal of Fruit Science, 2015, 32(5):769-776,998.
[38]	Balbontín C, Ayala H, Rubilar J, Cote J, Figueroa C R. Transcriptional analysis of cell wall and cuticle related genes during fruit development of two sweet cherry cultivars with contrasting levels of cracking tolerance[J]. Chilean Journal of Agricultural Research, 2014, 74(2):162-169.doi:10.4067/s0718-58392014000200006. URL

基因名称 Gene	引物序列(5'-3') Sequence of primer(5'-3')	退火温度/℃ Annealing temperature	序列登录号 Accession number
EF1α-1	F:GAACTGGGTGCTTGATAGGC	58	EC959059
	R:ACCAAAATATCCGGAGTAAAAGA
PL	F:ACCCTGGTGATGATGATCCTGTC	58	VIT_05s0051g00590
	R:CCATGTCTCGCTTGAACACAATCCA
PME	F:GACTTCATCTTCGGCAACGC	60	AF159123.1
	R:TGTTCTGATTGGGGTCCTTCTT
CE	F: CCTTTCTCCCAAGCCCAGTA	58	AY043236.1
	R:TAGTTCCACCGCAGTTCACA
PG	F:GCCCTAACTGCGAACCAAAC	58	EU078975.1
	R:TCTGTCGAGTCATTCCACCA

基因名称 Gene	引物序列(5'-3') Sequence of primer(5'-3')	退火温度/℃ Annealing temperature	序列登录号 Accession number
EF1α-1	F:GAACTGGGTGCTTGATAGGC	58	EC959059
	R:ACCAAAATATCCGGAGTAAAAGA
PL	F:ACCCTGGTGATGATGATCCTGTC	58	VIT_05s0051g00590
	R:CCATGTCTCGCTTGAACACAATCCA
PME	F:GACTTCATCTTCGGCAACGC	60	AF159123.1
	R:TGTTCTGATTGGGGTCCTTCTT
CE	F: CCTTTCTCCCAAGCCCAGTA	58	AY043236.1
	R:TAGTTCCACCGCAGTTCACA
PG	F:GCCCTAACTGCGAACCAAAC	58	EU078975.1
	R:TCTGTCGAGTCATTCCACCA

品种 Varieties	处理 Treatment	穗质量/g Cluster weight	穗长/cm Cluster length	穗宽/cm Cluster width	粒质量/g Berry weight	果形指数 Fruit shape index	硬度/N Flesh hardness
新郁	T1	936.02±178.16b	30.50±4.33a	17.33±1.53ab	13.20±0.46a	1.35±0.07a	5.26±0.43b
Xinyu	T2	981.51±132.23b	24.33±3.01ab	16.33±1.53ab	12.67±0.35a	1.27±0.05a	5.26±0.55b
	T3	1 034.32±133.67a	28.33±5.86ab	19.00±2.64a	12.50±0.46a	1.29±0.02a	5.56±0.37a
	CK	693.31±94.73c	23.00±1.73b	14.00±1.00b	13.20±0.95a	1.30±0.03a	5.22±0.34b
新雅	T1	610.52±106.77a	25.50±3.53a	15.50±3.54ab	9.95±0.21a	1.49±0.03a	5.36±0.52ab
Xinya	T2	753.67±119.60a	26.33±1.53a	18.00±2.00a	9.33±0.83ab	1.49±0.02a	5.35±0.88ab
	T3	548.33±29.40a	23.33±2.08a	13.33±1.15b	10.00±0.76a	1.51±0.04a	5.57±0.80a
	CK	691.00±63.64a	24.50±0.71a	15.00±1.41ab	8.70±0.42b	1.43±0.04a	5.07±0.51b

品种 Varieties	处理 Treatment	穗质量/g Cluster weight	穗长/cm Cluster length	穗宽/cm Cluster width	粒质量/g Berry weight	果形指数 Fruit shape index	硬度/N Flesh hardness
新郁	T1	936.02±178.16b	30.50±4.33a	17.33±1.53ab	13.20±0.46a	1.35±0.07a	5.26±0.43b
Xinyu	T2	981.51±132.23b	24.33±3.01ab	16.33±1.53ab	12.67±0.35a	1.27±0.05a	5.26±0.55b
	T3	1 034.32±133.67a	28.33±5.86ab	19.00±2.64a	12.50±0.46a	1.29±0.02a	5.56±0.37a
	CK	693.31±94.73c	23.00±1.73b	14.00±1.00b	13.20±0.95a	1.30±0.03a	5.22±0.34b
新雅	T1	610.52±106.77a	25.50±3.53a	15.50±3.54ab	9.95±0.21a	1.49±0.03a	5.36±0.52ab
Xinya	T2	753.67±119.60a	26.33±1.53a	18.00±2.00a	9.33±0.83ab	1.49±0.02a	5.35±0.88ab
	T3	548.33±29.40a	23.33±2.08a	13.33±1.15b	10.00±0.76a	1.51±0.04a	5.57±0.80a
	CK	691.00±63.64a	24.50±0.71a	15.00±1.41ab	8.70±0.42b	1.43±0.04a	5.07±0.51b

品种 Varieties	处理 Treatment	可溶性固形物/% Soluble solids	总酸/% Acid	固酸比 Soluble solids/Acid	果糖/ (mg/g) Fructose	葡萄糖/ (mg/g) Glucose	草酸 /(mg/g) Oxalic acid	酒石酸 /(mg/g) Tartaric acid	苹果酸 /(mg/g) Malic acid
新郁	T1	21.00±1.13b	0.77±0.09b	28.72±3.26a	58.02±0.56d	71.77±1.53d	0.62±0.12a	6.52±0.46b	1.36±0.04b
Xinyu	T2	21.98±1.09b	0.72±0.15b	31.28±4.48a	65.54±2.50c	81.00±0.41c	0.69±0.02a	6.52±0.06b	1.68±0.43b
	T3	23.22±0.07a	0.79±0.14ab	30.08±5.04a	87.16±5.57a	108.71±2.96a	0.40±0.06b	6.38±0.41b	1.55±0.25b
	CK	21.78±0.57b	0.95±0.13a	22.48±2.55b	76.01±1.97b	103.01±1.20b	0.38±0.09b	7.42±0.51a	2.34±0.16a
新雅	T1	20.32±1.12a	1.11±0.49ab	20.69±8.37ab	78.36±3.25b	103.01±1.20a	0.40±0.02b	5.87±0.21b	0.84±0.06c
Xinya	T2	20.45±1.81a	0.87±0.11b	23.49±2.25a	84.95±4.79ab	96.60±0.75a	0.45±0.05ab	7.11±0.63a	1.31±0.18b
	T3	19.73±0.62a	0.76±0.07b	27.07±1.10a	88.32±0.88a	95.45±3.25a	0.31±0.01c	6.23±0.31b	1.64±0.13a
	CK	19.52±0.78a	1.39±0.45a	15.60±5.94b	60.98±7.06c	71.21±4.85b	0.49±0.07a	4.94±0.49c	0.76±0.10c

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