《植物生理学报》 2015, 51(6): 962-968

酿酒葡萄枝条生长发育过程中蔗糖代谢及相关酶活性的变化

周兰兰, 栗孟飞, 孙萍, 杨光, 李甜甜, 李唯*

甘肃省干旱生境作物学重点实验室, 甘肃农业大学生命科学与技术学院, 兰州730070

通信作者：李唯；E-mail: liwei@gsau.edu.cn；Tel: 0931-7631742

摘　要：

选用抗寒性较强的酿酒葡萄砧木品种‘贝达’、‘SO4’及抗寒性较弱的酿酒葡萄营养系‘梅鹿辄’、‘黑比诺’为材料, 测定不同生长期枝条中蔗糖和淀粉含量以及蔗糖代谢相关酶的活性, 研究了酿酒葡萄枝条中蔗糖代谢的变化规律。结果显示, 从5月12日发芽和新梢生长期到11月2日埋土越冬前期, 供试的4个葡萄品种枝条中蔗糖含量呈“高-低-高”的变化趋势, 即在开花期和浆果生长期最低, 平均分别为8.21和10.57 mg•g^-1 (DW), 而在进入浆果成熟期和埋土越冬前期升高, 平均分别为24.96和31.30 mg•g^-1 (DW), 比开花期和浆果生长期分别升高了3.04和2.96倍。蔗糖含量与蔗糖合成酶和蔗糖磷酸化酶活性的变化相一致, 二者呈显著正相关。但蔗糖转化酶活性则在开花期最高, 达到24.37 mg•g^-1 (FW)•h^-1, 浆果生长期有所下降, 到浆果成熟期又上升, 与蔗糖含量变化无明显相关性。蔗糖含量与枝条含水量和气温的变化呈明显负相关, 与淀粉含量和淀粉酶活性呈正相关, 而淀粉含量又与淀粉磷酸化酶呈负相关。这些变化在两类抗寒性不同的酿酒葡萄之间有差异。不同品种在进入浆果成熟后期, 枝条中蔗糖和淀粉含量增高与相关酶活性的变化, 是葡萄越冬过程中抗寒性形成的重要物质和生理基础。

关键词：酿酒葡萄枝条; 生长发育; 蔗糖; 蔗糖代谢相关酶

收稿：2015-04-28   修定：2015-05-20

资助：国家自然科学基金(31360298)和甘肃省干旱生境作物学省部共建国家重点实验室开放基金(GSCS-2012-07)。

Changes of Sucrose Metabolism and Enzyme Activities in Wine Grape Branches at Growth Stages

ZHOU Lan-Lan, LI Meng-Fei, SUN Ping, YANG Guang, LI Tian-Tian, LI Wei*

Gansu Provincial Key Laboratory of Aridland Crop, College of Life Science and Technology, Gansu Agricultural University, Lanzhou 730070, China

Corresponding author: LI Wei; E-mail: liwei@gsau.edu.cn; Tel: 0931-7631742

Abstract:

Grape varieties used in this experiment were ‘Beta’ and ‘SO4’ cultivated to the cold-resistant rootstock, ‘Merlot’ and ‘Pinot Noir’ belong to wine grape varieties. The contents of sugar and starch and activities of sucrose metabolism enzymes were measured comparatively at different growth stages to research the change rule of sucrose metabolism in wine grape branches. The results showed that the sucrose content presented the trends “high-low-high” of the four grape varieties from 12 May to 2 November in 2014, with the lowest content 8.21 and 10.57 mg•g^-1 (DW) at flowering and berries stage, while increased by 3.04 and 2.96 times at berries mature and early overwintering stage with 24.96 and 31.30 mg•g^-1 (DW), respectively. There were significant positive correlations between changes of sucrose content and activities of sucrose synthase and sucrose phosphorylase. While the activity of sucrose invertase had no significant relationship with sucrose content, which was highest at flowering stage, reached 24.37 mg•g^-1 (FW)•h^-1, then decreased at berries growth stage and increased at berries mature stage. The sucrose content was significantly negatively correlated to the changes of water content and temperature, and significantly positively correlated to the starch content and amylase activity. There was a negative correlation between starch content and starch phosphatase. These changes were variant among different wine grapes. The changes of the sucrose and starch contents and the enzyme activities of the different varieties after berries mature stage were the key substances and physiological basis on cold-resistance during overwintering stage.

Key words: wine grape branches; growth and development; sucrose; sucrose metabolism enzymes