【摘要】 以紫香无核葡萄为试材,采用不同浓度外源赤霉素在葡萄花前、盛花期、花后3个时期对果穗进行喷施,研究不同浓度外源赤霉素对紫香无核葡萄果实中糖、酸含量的影响及蔗糖合成酶(Sucrose Synthase,SS)、酸性转化酶(Acid Invertase,AI)、α-淀粉酶和β-淀粉酶的调控。结果表明,外源赤霉素对紫香无核果实糖积累有一定的负面影响,所有处理的果实糖含量均比对照低;4个处理酸含量差别不大;酸性转化酶活性以处理4最低,蔗糖合成酶和β-淀粉酶活性均以处理1最高,α-淀粉酶活性以处理3最高。总体来看,4个处理中以处理1的效果最好,即在花前、盛花期、花后分别对果穗喷施50mg/L、100mg/L和150mg/L的外源赤霉素可促使果粒膨大且果实含糖量能保持在较高水平。更多还原

【Abstract】 Different concentrations of gibberellin were sprayed on the infloresences of Zixiang Seedless at the growing stages of before blooming,full blooming,and after blooming to investigate the influences of different concentrations of gibberellins on the contents of sugar,acids,sucrose synthase(SS),acid invertase(AI),and α-amylase and β-amylase in the Zixiang Seedless grape berry.The result indicated that all the treatments with gibberellins had a negative influence on the sugar content in berry,being lower than that of the control.All the treatments showed no significant effect on the contents of acids.Among all treatments,the acid invertase content in the fourth treatment was the lowest,and the content of sucrose synthase and β-amylase were the highest in the first treatment,and α-amylase content was the highest one in the third treatment.Overall,the first treatment,spraying 50mg/L,100mg/L,150mg/L gibberellins at pro-flowering,full blooming and post-flowering,respectively,was the best one in that it could enlarge the berry much and make the berries have a high content of sugar.更多还原