Study On The Salt Tolerance Of Grape Tube Plantlet In Vitro

The salt tolerant of grape tube plantlets by tissue culture in vitro, which including 8 clones of 5 Chinese wild vitis species, 5 table grape cultivars, 5 rootstock cultivars and 1 wine-making grape cultivar were incubated in media with different NaCl concentrations (0.0%. 0.2%. 0.4%. 0.6%. 0.8%. 1.0% 1.2%). During NaCl stress, the plantlets of rooting rate, dates of germination, regeneration coefficient, injury percentage, injury index, tissue water content, biological yield and stress susceptibility indexes were investigated. The cell membrane permeatility, free proline content and soluble sugar content in leaves of some grape plantlets were detected, too. The results were as follows:1. The cell membrane permeatility in leaves of the accession of "AnLin-3" plantlet increased as the salinity levels increased in the culture medium; In the same saline, the cell membrane permeatility of the plantlet leaves increased with time prolonging of salt stress.2. The free proline content in leaves of "AnLin-3" plantlet increased as the salinity levels increased in the culture medium; In the same saline, the change of free proline content was different in different cultivars when time of salt stress was prolonged, The level of free proline of some cultivars or clones increased and some decreased.3. The soluble sugar content in leaves of "AnLin-3" plantlet increased as the salinity levels increased in the culture medium; In the same saline, the soluble sugar content had a little increased compared with the control, and the change in different cultivars was different.4. During 50 days of NaCl stress, the dates of germination, regeneration coefficient, rooting rate of grape plantlet of 19 cultuivars or clones were negatively related to saline levels (0.0%-0.6%NaCl), the average rooting number was remarkable negatively related to saline levels (0.0%-0.6%NaCl); The injury index, stress susceptibility index were remarkable positively related to saline levels (0.0%-1.2%NaCl); The tissue water content was negatively related to saline (0.0%-1.0%NaCl); Under 0.6%NaCl stress ,with the time prolonging, the injury percentage and injury index were gradually increased, and those in the first 3-10 days under stress incrensed fast, after then increased slowly. The injury percentage and injury index were remarkable positively related to the stress time (3d. 7d. lOd. 14d. 18d. 21d. 24d. 28d).5. Under higher saline (0.8%-1.2%NaCl), most cultivars had salt injury symptom next day, the higher the NaCl concentration was, and the earlier the salt injury time showed, thehigher injury index was.6. The grape cultivars tested could be divided into 4 groups: (1) salt tolerant group, including wine-making grape cultivar "End Fine", wild species V. yanshanensis(yaos\ai&-\), interspecific hybridl-l-6(88-110), cultivar "Mellisa Seedless" and "Crimson Seedless". (2) the moderately salt tolerant group, including cultivar "Red globe", interspecific hybrid 1-1-8, (88-110), wild species V. amurensis (TongHua-3) and V. romanetii (PingLi-7) and cultivar "Hutai-8". (3) the moderately salt sensitive group, including cultivar "Jingxiu", stock cultivar "10I-14MG" and "3309C", wild species V. adstricta(Anlin-3) and (Taishan-1). (4) the salt sensitive group, including stock cultivars "SO4", "1103P", "11 OR" and wild species V.