摘要:越冬冻害是制约中国北方酿酒葡萄产业发展的限制性因素之一，葡萄根系的抗寒能力很弱且随品种遗传性状差异而变化。为鉴定不同品种酿酒葡萄根系抗寒性，为葡萄越冬冻害的监测、预警和防御提供理论依据。本研究以贺兰山东麓‘赤霞珠’‘美乐’‘马瑟兰’‘威代尔’‘西拉’‘北玫’‘北红’‘龙眼’8个品种酿酒葡萄根系为试材，测定其在模拟自然降温冷冻过程中的生理响应指标(过冷却点、结冰点、可溶性糖、可溶性蛋白、电导率及半致死温度)。运用相关分析与聚类分析方法，综合评价8个品种酿酒葡萄根系的抗寒能力。研究结果表明：1)可溶性蛋白含量显著影响葡萄根系组织的抗寒性。2)供试的8个品种葡萄根系抗寒能力可分为3类：弱抗寒型(‘赤霞珠’‘美乐’‘西拉’)，过冷却点-3.8~-3.2℃，结冰点-2.8~-2.3℃，半致死温度-4.34~-3.19℃；中抗寒型(‘北玫’‘马瑟兰’‘威代尔’)，过冷却点为-5.4~-4.4℃，结冰点在-4.1~-3.7℃，半致死温度-5.90~-4.43℃；强抗寒型(‘北红’‘龙眼’)，过冷却点在-6.4~-6.3℃，结冰点-5.2~-4.8℃，半致死温度-6.55~-6.11℃。3)根系抗寒能力在不同品种间有显著性差异，8个品种葡萄根系的抗寒能力强弱顺序为：‘北红’ > ‘龙眼’ > ‘北玫’ > ‘威代尔’ > ‘马瑟兰’ > ‘赤霞珠’ > ‘美乐’ > ‘西拉’。过冷却点、结冰点温度可以作为评价葡萄抗寒性的重要指标。研究结果对于完善葡萄抗寒性评价方法及指导防寒减灾工作具有重要意义。
关键词:越冬冻害/
酿酒葡萄/
根系/
抗寒性/
过冷却点/
电导率/
可溶性蛋白
Abstract:Winter freezing injury of wine grape refers to the phenomenon in which grape tissue cells are injured or even killed when they are exposed to temperatures lower than 0 ℃. Northern China in winter is colder and drier than areas of similar latitude elsewhere in the world. Winter freezing injury is one of the most significant limiting factors restricting the development of wine grape cultivation in northern China. Different parts of the grapevine vary in their resistance to cold. The root has the least resistance as it does not have the process of dormancy in winter. However, the cold tolerance level of the root depends on the genetic character of the wine grape varieties. An investigation into the cold resistance of roots of different wine grape varieties should provide scientific guidance on the monitoring, early warning, and prevention of winter-freezing injury of wine grape in northern China. In this paper, roots from eight common varieties of wine grape, such as 'Cabernet Sauvignon', 'Merlot', 'Marselan', 'Vidal', 'Syrah', 'Beimei', 'Beihong' and 'Longyan', in the eastern foothills of Helan Mountain were selected and tested. The freezing experiment on these roots was carried out by an artificial freezing system simulating the natural cooling and freezing processes. The temperatures of the supercooling point and the frozen point, the concentrations of the soluble sugar and the soluble protein, the relative electronic conductivity, and the semi-lethal temperature of the roots were measured in the laboratory. The critical temperatures for roots of different varieties were further identified using correlation analysis and cluster analysis. After that, the cold resistance abilities of roots of eight tested wine grapes were comprehensively analyzed for the indicators mentioned above. The following conclusions were drawn: 1) The content of soluble protein in the root significantly affected the cold resistance ability of wine grapes. 2) The cold resistance ability of roots from the eight varieties could be grouped into three categories: the light cold resistance type ('Cabernet Sauvignon', 'Merlot', 'Syrah'), for which the supercooling point was -3.8 ℃ to -3.2 ℃, the frozen point was -2.8 ℃, to -2.3 ℃, and the semi-lethal temperature was -4.34 ℃ to -3.19 ℃; the moderate cold resistance type ('Beimei', 'Marselan', 'Vidal'), for which the supercooling point was -5.4 ℃ to -4.4 ℃, the frozen point was -4.1 ℃ to -3.7 ℃, and the semi-lethal temperature was -5.90 ℃ to -4.43 ℃; the strong cold resistance type ('Beihong', 'Longyan'), for which the supercooling point was -6.4 ℃ to -6.3 ℃, the frozen point was -5.2 ℃ to -4.8 ℃, and the semi-lethal temperature was -6.55 ℃ to -6.11 ℃. 3) The cold resistance abilities of roots of the eight varieties varied from strong to light in this order: 'Beihong' > 'Longyan' > 'Beimei' > 'Vidal' > 'Marselan' > 'Cabernet Sauvignon' > 'Merlot' > 'Syrah'. The results showed that both temperatures of the supercooling point and the frozen point for the grape roots could be used as indicators to evaluate the cold resistance ability of grapes.
Key words:Freezing injure/
Wine grapes/
Roots/
Cold resistance/
Supercooling point/
Conductivity/
Soluble protein
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