| In the Hexi region of gansu province, the territory is extensive and the soil is rich incalcium. Adequate light and the difference of the temperature between day and night is highthat is conductive to organic synthesis and sugar accumulation in plant,and had lighter pestsand diseases, so it is one of the best area of the wine grape production universallyacknowledged. But the winter in this area colder, especially frequently occur of spring chilland freezing, which limited the production and development of the wine grape industry.One of the effective ways to solve the cold resistance problem in Hexi area is that graftingwine grape with wide grape of high cold resistance as rootstocks to cultivate and promotethe grafted seedlings of strong cold resistance. In this study, excellent rootstock varietiesBeta, wild grape Beibinghong and Zuoyouhong, wine grape excellent clone strain ofNutrition Pinot Noir222, Cabernet Sauvignon and vidal etc of six grape varieties wereselected as experimental materials. Through test physiological and biochemicalcharacteristics related to the cold resistance of different wine grapes varieties in naturalcooling process, and observing the differences in the structure of the different grapebranches organizations by using scanning electron microscopy, so as to determine the keyfactor and appropriate organization structure that affect the cold resistance of grape, andprovide a theoretical basis for selecting grafted seeding of rootstocks and scion and graftedcombinations.The results were as follows:1. The relative conductivity of the six varieties were shown a significantly increasingtrend with decreasing temperature and have a different level at the low temperature stress. Italso showed that the activity of the POD of the six varieties was decreased when thetemperature was brought down, however, the variation changes of the SOD and CAT for allgrapes trended to be increased at first and then declined. Meanwhile the variation of theMDA of all varieties went in the direction of continuously rising up. The physiologicalindexes, which were in close connection with the cold resistance of the six varieties of thegrapes, were the soluble sugar and the electrical conductivity. The studies suggested that thecold resistance of different grape Rootstock and the canes of Wine Grapes were obviouslydifferent. According to subordinate function values analysis, the result of the tolerance ofthe cold resistance were: Beta> Shuangyou/Beta> Shuanghong/Beta> Vidal> CarbernetSauvignon> Merlot.2. The average ratios of branches cross-section with xylem thickness, the intracellularstarch grains, phloem cell layers, the thickness of the phloem, xylem and phloem of Beta, Beibinghong and Zuoyouhong three grape varieties of cold resistance were83.34%,390.07%,61.66%,183.32%,88.63%,88.33%higher than not antifreeze Nutrition PinotNoir222of antifreeze through the structural indicators determination of branches of4winegrape varieties Beta, Beibinghong, Zuoyouhong and Pinot Noir222, respectively. R2were0.898*and0.291through the correlation analysis of the average ratios of branchescross-section with the thickness of the phloem and xylem withcold resistance, respectively.The results indicated that the average ratios of branches cross-section with xylem, theintracellular starch grains, the thickness of the phloem were important factors whichaffecting the strength of cold resistance of grape.3. In the wintering natural cooling process, there was correlation between soluble sugar,sucrose, fructose, proline, POD and MDA of four grape varieties branch Beta, Beibinghong,Zuoyouhong and Pinot Noir222, respectively. The relative coefficients were-0.641*,-0.676*,-0.689*,-0.640*and-0.886*. The biggest rates of speed increase was solublesugar particularly. Content of soluble sugar of the branches of the four varieties were14.43,21.19,20.00and19.60mg/g in September, respectively, and it was increased6.6,4.4,4.7and4.1times, respectively in November. According to the principal component analysis ofindex of cold resistance, the maximum feature vector of soluble sugar was0.72. The resultsindicated that soluble sugarwas the key factors of cold resistance among different varieties. |
PDF Full Text Request