| 侯晨阳,张艳霞,薛晓斌,王振平,李栋梅.水分胁迫对‘赤霞珠’葡萄果实挥发性化合物及相关基因表达的影响[J].干旱地区农业研究,2024,(2):188~198 |
| 水分胁迫对‘赤霞珠’葡萄果实挥发性化合物及相关基因表达的影响 |
| Effects of water stress on the expression of volatile compounds and related genes in ‘Cabernet Sauvignon’ grape berries |
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| DOI：10.7606/j.issn.1000-7601.2024.02.21 |
| 中文关键词: 赤霞珠 水分胁迫 挥发性化合物 基因表达 果实品质 |
| 英文关键词:Cabernet Sauvignon water stress volatile compounds genes expression fruit quality |
| 基金项目:财政部和农业农村部国家现代农业产业技术体系（CARS-29-zp-3） |
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| 中文摘要: |
| 为了研究水分胁迫对‘赤霞珠’葡萄果实挥发性化合物的影响，试验以3年生‘赤霞珠’葡萄为试材，设对照（CK）、轻度胁迫(T1)、中度胁迫(T2)和重度胁迫(T3)4个处理，利用气相色谱-质谱联用技术（GC-MS）测定果实挥发性化合物组分，采用荧光定量PCR法（qRT-PCR）检测类胡萝卜素裂解双加氧酶基因（VvCCD1）、E-（β）-丁香烯合成酶（VvEcar）和植物脂氢过氧化物裂解酶基因（VvHPLA）、芳樟醇合成酶基因（Vvlis）在葡萄果实中的表达水平。结果表明：在花后110 d，与CK相比，T1和T2处理下果实百粒重分别显著降低7.32%和20.97%，T3处理下果实百粒重显著降低31.80%；T1和T2处理果实可溶性固形物（TSS）相比于CK分别增加10.33%和5.68%，差异不显著，但在T3处理下，果实TSS显著降低15.74%；果实有机酸含量在T1和T2处理下分别降低11.66%（P＞0.05）和25.56%（P＜0.05），T3处理显著增加18.61%；各处理下总酚含量显著高于CK；与CK相比，T2处理果实花色苷含量显著提高9.35%，T1处理和T3处理与CK间差异不显著；水分胁迫处理下T1、T2、T3处理单宁含量分别是CK的2.3倍，1.3倍和2.8倍，T3处理显著高于CK。对于‘赤霞珠’葡萄挥发性风味物质的合成，共筛选出42种主要挥发性物质，醛类物质是含量最多的一类挥发性物质，其中2-己醛在果实整个发育期含量最高，在花后110 d时T1和T2处理比对照分别降低了24.61%和71.95%，T3处理下2-己醛含量是CK处理的2倍。T1、T2处理会降低果实醛类、酮类、酯类以及烃类物质含量，但会促进醇类物质合成。水分胁迫处理下T1处理VvCCD1、VvEcar、VvHPLA、Vvlis基因表达量显著提升，T3处理则抑制其表达。 |
| 英文摘要: |
| In order to study the effects of water stress on volatile compounds in Cabernet Sauvignon grape berries, the experiment was conducted with 3-year-old Cabernet Sauvignon grapes as test material. The four treatments included control (CK), mild stress (T1), moderate stress (T2) and severe stress (T3). The volatile compound fractions of the fruits were determined by gas chromatography\|mass spectrometry (GC-MS). The carotenoid cleavage dioxygenase gene (VvCCD1), E-(β)-butene synthase (VvEcar) and phytolipids hydrogen peroxidase gene (VvHPLA), and linalool synthase gene (Vvlis) expression levels in grape berries were examined by qRT-PCR. The results showed that at 110 d after anthesis, compared with CK, fruit 100-grain weight was significantly reduced by 7.32% and 20.97% under T1 and T2 treatments, respectively, and by 31.80% under T3 treatment. Fruit soluble solids (TSS) increased by 10.33% and 5.68% under T1 and T2 treatments (P＞0.05), respectively, compared with CK, but significantly decreased by 15.74% under T3 treatment. Fruit organic acid content decreased by 11.66% (P＞0.05) and 25.56% (P＜0.05) under T1 and T2 treatments, respectively, and significantly increased by 18.61% under T3 treatment. Total phenol content was significantly higher under the treatments compared with CK, fruit anthocyanin content increased significantly by 9.35% under T2 treatment compared with CK, and the differences were not significant between T1， T3 treatment and CK. Tannin content under water stress treatments of T1, T2 and T3 was 2.3 times, 1.3 times, and 2.8 times higher than that of CK, respectivly, and the differences were significant in T3 treatment. For the synthesis of volatile flavor substances in Cabernet Sauvignon grapes, a total of 42 main volatile substances were screened. T1 and T2 treatments reduced the content of aldehydes, ketones, esters, and hydrocarbons in the fruits, but promoted the synthesis of alcohols. Aldehydes were the most abundant volatile substances, among which 2-hexanal had the highest content during the whole fruit development period, which was reduced by 24.61% and 71.95% in T1 and T2 treatments compared with the control at 110 d after anthesis. The content of 2-hexanal in T3 treatments was two times higher than that of CK treatments. The expression of VvCCD1, VvEcar, VvHPLA, and Vvlis genes was significantly elevated in T1 treatment and suppressed in T3 treatment under water stress. |
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