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

doi:10.7668/hbnxb.20195875

Abstract

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

CLC Number:

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.

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Figures/Tables 8

References 38

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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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