【摘要】：為了緩解晚霜凍對釀酒葡萄植株產(chǎn)生的危害,本試驗以釀酒葡萄“北玫”為試材,研究春季萌芽后不同的加熱處理對“北玫”葡萄新梢溫度的影響;不同濃度的S-誘抗素(100mg/L、150mg/L、200mg/L),水楊酸(10mmol/L、20mmol/L、30mmol/L),寡糖(50mg/L、100mg/L、150mg/L、200mg/L)處理,對低溫脅迫下葡萄新梢中可溶性物質(zhì)含量、膜透性及活性氧代謝相關(guān)酶活性的影響。結(jié)果表明:1.燃蠟處理和電熱絲加熱處理均能提高葡萄新梢的溫度,其中0.045kg · h/m2的燃蠟處理能提高新梢溫度1.8～2.9℃,與CK間達(dá)到極顯著差異;與第一道橫絲距離2 cm的30W·h/m2處理的電熱絲能提高新梢溫度1.1～1.6℃,與CK間達(dá)到顯著差異。2.噴施適合濃度的外源生長調(diào)節(jié)劑,能在一定程度上降低低溫脅迫下“北玫”葡萄新梢的細(xì)胞膜透性和MDA含量,增加滲透調(diào)節(jié)物質(zhì)含量和提高抗氧化保護(hù)酶的活性,降低低溫脅迫所帶來的傷害,從而提高“北玫”葡萄新梢的抗凍性。其中,150mg/L的S-誘抗素顯著提高了 SOD、CAT和POD酶活性,并且使相對電導(dǎo)率和MDA含量顯著降低。20mmol/L的水楊酸顯著提高了葡萄新梢中可溶性糖和Pro的含量,極顯著的提高了細(xì)胞中SOD、CAT和POD酶活性,使新梢的相對電導(dǎo)率和MDA含量極顯著的降低。100mg/L的寡糖顯著提高了葡萄新梢中Pro的含量和CAT、POD酶活性,極顯著的提高了細(xì)胞中可溶性糖含量和SOD酶活性,使新梢的MDA含量極顯著的降低。200mg/L的寡糖處理與CK間無顯著差異。因而,在0～-3℃下,對“北玫”葡萄進(jìn)行合理的加熱處理和噴施適宜濃度的生長調(diào)節(jié)劑處理,可提高葡萄新梢的抗凍性,有效緩解了晚霜凍對釀酒葡萄植株產(chǎn)生的危害。
[Abstract]:In order to alleviate the harm of late frost on the grape plant, the effect of different heating treatment after spring germination on the temperature of the new shoot of "Bei Mei" grape was studied. The effects of different concentrations of S- inductor (100 mg / L, 150 mg / L, 200 mg / L), salicylic acid (10 mmol / L, 20 mmol / L, 30 mmol / L) and oligosaccharide (50 mg / L, 100 mg / L, 150 mg / L, 200 mg / L) on the content of soluble substances, membrane permeability and the activity of enzymes related to active oxygen metabolism in grape shoots under low temperature stress. The result shows that 1: 1. The temperature of grape shoots was increased by both wax burning treatment and heating treatment, and the temperature of new grape shoots was increased by 0.045kg h/m2 (1.82.9 鈩，

本文編號：2121227