石灰氮和水杨酸对破除葡萄芽休眠的影响

 2003年12月～2004年3月, 在江苏省镇江市南山农业科技示范园葡萄园, 以藤稔品种为试材, 分别在树体的初休眠期(12月上旬) 、深休眠期( 1月上旬) 和休眠后期( 2月上旬) , 取芽体饱满、生长充实的1年生枝条, 用不同浓度的石灰氮(CaCN2 ) 和水杨酸( SA) 进行涂芽破眠处理; 之后放入温室进行发芽培养, 并每5 d取冬芽测定H2O2及其抗氧化酶系统的变化, 21 d后统计各处理最终萌芽率。结果表明: 施用CaCN2和SA能不同程度的提高H2O2含量和POD活性, 降低CAT活性; 但在不同休眠期对SOD活性的影响不一致。而破眠或促进萌芽效果好的化学药剂处理, 花芽在培养前期的H₂O₂含量、POD和SOD活性增幅较大, CAT活性下降较明显。对萌芽率的统计表明, 初休眠期施用石灰氮和水杨酸对葡萄破眠无效; 到深休眠期及以后施用25%的石灰氮对葡萄破眠效果较为明显, 萌芽较对照提前4～6 d, 最终萌芽率达41.6%～90.0%; 而水杨酸处理对葡萄花芽破眠基本无效。

Effects of Calcium Cyanamide and Salicylic Acid on Dormancy-release of Grape Bud

The canes with well-developed buds from Fujiminori grape grown in a vineyard in Nanshan Agricultural Science and Technology Demonstration Park in Zhenjiang of Jiangsu Province were treated with CaCN2 and salicylic acid(SA)at three different stages of dormancy to study the effects on dormancy-release of grape bud in an experiment from December 2003 to March 2004.After treatment,the twigs were put in the greenhouses for sprouting cultivation.The content of H2O2,activities of antioxidant enzymes of grape buds were investigated every 5 days,and the sprouting percentage of grape bud after 21 days was calculated.The results showed that CaCN2and SA increased respiratory rate,H2O2 content,POD activities,and decreased CAT activities,but had different effects on SOD activities at different stages of dormancy.The increased degree of H2O2 content,POD and SOD activities of flower buds at the early stages of sprouting cultivation was higher,but the decreased extent of CAT activities of flower buds was larger,when treatments with chemicals had significant effects on dormancy-release or sprouting.The results of sprouting rate showed that CaCN2 and SA had no effect on dormancy-release in early-dormancy stage.The treatment of 25% CaCN2 had a significant effect on dormancy-release of grape bud at deep-dormancy stage or late-dormancy stage,the sprouting was 4-6 days earlier than those of control(no CaCN2 and SA treatment)grapes,and the final sprouting rate reached 41.6%-90.0%.SA had little effect on dormancy-release of grape bud.