Effect of Resistant Rootstock on the Process and Content of Resveratrol in Cabernet Sauvignon Grape Leaves
The objective of this experiment was to compare the concentration of Resveratrol and its precursors and the activity of important metabolic enzymes in Cabernet Sauvignon grape.The relationship was analyzed between the rootstocks and resveratrol synthesis.The results provide a reference for selecting resistant rootstocks with eight different rootstocks suitable for Xinjiang.In this experiment,the eight rootstock cultivars (Fercal,5C,140R,3309M,3309C,SO4,Kangzhen3,5BB) grafted with scions of Cabernet Sauvignon grapes were used as experimental materials.Self-rooted 'Cabernet Sauvignon' plants were used as the control (CK).The content of trans-resveratrol,trans-piceid and phenylalanine,cinnamic acid,and coumaric acid were determined by HPLC technique.The activities of the following enzymes in the phenylalanine pathway of resveratrol production were also determined:peroxidase(POD),polyphenol oxidase(PPO),phenylalanine ammonia lyase (PAL),cinnamic acid-4-hydroxylase(C4H) and 4-coumarate coenzyme A ligase(4CL).The results showed:(1) resveratrol and piceid concentrations in the Cabernet Sauvignon leaves were 11％ to 46 ％ greater in scions with grafted rootstocks than that of self-rooted one.(2) Leaf resveratrol concentrations were the greatest in scions with 140R as the rootstock(18.24 μg/g) in the scion combinations of rootstocks.Scions with 140R rootstock had the highest phenylalanine concentration (38.61 μg/g) and coumaric acid concentration (1.06 μg/g).(3) In the scion combinations of rootstocks CS/3309C had the highest PAL activities.Leaf C4H activities and 4CL activities in scion-rootstocks were greater than that in self-rooted.Leaf POD activity and PPO activity in CS/Fercal were the highest.The conclusions were that these resistant rootstocks could significantly increase the resveratrol concentrations in the leaves of Cabernet Sauvignon grapes.The contents of resveratrol in grapes were significantly associated with the metabolic enzyme C4H and the PPO.CS/140R was the most advantageous combination for increasing resveratrol in Cabernet Sauvignon grape leaves.
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NSTL
万方数据
维普
