一种连续测定葡萄果实糖分积累的新方法

介绍了一种测定葡萄二次生长高峰期葡萄果实糖分卸载和积累的非离体试验体系-新浆果杯法。新浆果杯是由1粒剥皮后的葡萄果实侵入盛有缓冲溶液、由注射器制成的小杯组成。利用该试验体系,水分胁迫和2．5 mmol/L对氯汞苯甲酸(pCMB)可明显抑制葡萄果实糖分卸载,而1．5 mmol／L二硫基苏糖醇(DTT)则可促进葡萄果实糖分卸载。结果表明新浆果杯法可连续测定葡萄第二生长期果实糖分积累,是研究葡萄韧皮部糖分卸载机理和内外因子对葡萄果实糖分积累影响的理想方法。

A new method for consecutively measuring the accumulation of sugar in grape fruit

In this paper, an in vivo experimental system-called the new berry-cup technique-is introduced for studying the sugar phloem unloading and the accumulation of sugar in ripening grape berries. The new berry-cup system consists of a single peeled grape berry immersed in a buffer solution in a cup prepared from a polypropylene syringe. With this experimental system, sugar phloem unloading of grape was significantly inhibited by water stress and the inclusion of 2.5 mmol/L PCMB in the buffer solution, and it was significantly inhibited by the inclusion of 1.5 mmol/L DTT in the buffer solution. This study indicates that the new berry-cup technique can be used continuously to measure the accumulation of sugar in ripening grape berries, and also is an ideal method for studying the mechanism of sugar phloem unloading and influence of inside and outside factors on the accumulation of sugar in ripening grape berries.