GA3与6-BA对‘江南锦’甜樱桃糖分积累和果实成熟的影响

doi:10.16420/j.issn.0513-353x.2024-0537

摘要/Abstract

摘要： 为探讨赤霉素（GA₃）与6-苄氨基嘌呤（6-BA）对甜樱桃果实品质形成的影响，以南方地区设施栽培甜樱桃新品种‘江南锦’及传统品种‘雷尼’为试验材料，从盛花期到盛花末期，相隔10 d分两次喷施不同浓度与比例的GA₃与6-BA，对植株坐果率及果实品质指标进行测定，并对果实内源激素、相关酶活性及基因表达进行分析。结果表明，单独使用GA₃处理，对促进‘江南锦’果实成熟与糖分积累、提高果实品质的效果较好，施用两次90 mg · L^-1 GA₃，‘江南锦’果实采收期单果达到5.65 g，可溶性固形物含量达到20.37%，并使果实成熟过程中内源激素动态变化趋势较对照提前，显著提高了果实中可溶性糖含量与相关酶活性，以及调控糖、花青素合成相关基因的表达水平。整体上，‘江南锦’比‘雷尼’适宜更低浓度的GA₃处理。综上，适宜浓度GA₃对于提高‘江南锦’甜樱桃坐果率和果实糖分含量，促进果实成熟具有积极作用，以盛花期施用90 mg · L^-1 GA₃，间隔10 d再施一次处理最佳。

关键词: 甜樱桃, 赤霉素, 6-苄氨基嘌呤, 糖分积累, 果实成熟, 着色

Abstract:

In order to investigate the effects of gibberellin（GA₃）and 6-benzylaminopurine（6-BA）on the development of fruit quality in sweet cherries，the new variety‘Jiangnanjin’and the traditional variety‘Rainier’，grown under protected cultivation in southern China，were used as experimental materials. Different concentrations and ratios of GA₃ and 6-BA were applied twice，with a 10-day interval，starting from the blooming stage to the end of the peak flowering stage. The fruit set rate，fruit quality indicators，endogenous hormone levels，related enzyme activities，and gene expression were tested. The results indicated that the application of GA₃ alone was particularly effective in promoting maturation and sugar accumulation in‘Jiangnanjin’，enhancing its fruit quality. The application of 90 mg · L^-1 GA₃ twice increased the average fruit weight to 5.65 g and the soluble solids content to 20.37% at harvest of ‘Jiangnanjin’，which also led to an earlier dynamic trend of endogenous hormone changes during the fruit ripening process compared to the control，significantly increasing the soluble sugar content，the activity of related enzymes，and the expression levels of genes regulating sugar synthesis and anthocyanin production. Overall，‘Jiangnanjin’was found to be more responsive to lower concentrations of GA₃ than ‘Rainier’. In summary，the appropriate concentration of GA₃ positively influences the fruit set rate and sugar content in‘Jiangnanjin’sweet cherries and promotes fruit ripening. The application of 90 mg · L^-1 GA₃ during the blooming stage and followed by a second application after an interval of 10 days was identified as the optimal concentration for this purpose.

Key words: sweet cherry, gibberellin, 6-benzylamino adenine, sugar accumulation, fruit ripening, fruit coloration

李都岳, 吴延军. GA₃与6-BA对‘江南锦’甜樱桃糖分积累和果实成熟的影响[J]. 园艺学报, 2025, 52(7): 1855-1869.

LI Duyue, WU Yanjun. Effects of GA₃and 6-BA on Sugar Accumulation and Fruit Ripening in ‘Jiangnanjin’Sweet Cherry[J]. Acta Horticulturae Sinica, 2025, 52(7): 1855-1869.

图/表 7

参考文献 36

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处理 Treatment	GA₃/（mg · L^-1）		6-BA/（mg · L^-1）		坐果率/% Fruit setting rate
处理 Treatment	03-26	04-06	03-26	04-06	江南锦 Jiangnanjin	雷尼 Rainier
A0	0	0	0	0	6.06 ± 1.24 fg	0
A1	90	90	0	0	12.83 ± 2.35 bcd	0
A2	90	135	0	0	13.14 ± 2.61 bc	0
A3	100	100	0	0	12.14 ± 1.22 bcd	0
A4	100	150	0	0	5.70 ± 0.92 g	0
A5	110	110	0	0	15.40 ± 1.83 b	11.33 ± 1.80 c
A6	110	165	0	0	9.59 ± 1.65 def	6.33 ± 0.73 de
B0	0	0	27	40	6.99 ± 0.25 fg	0
B1	90	90	27	40	6.31 ± 0.72 fg	13.08 ± 2.31 bc
B2	90	135	27	40	19.53 ± 1.65 a	5.20 ± 0.85 e
B3	100	100	27	40	12.59 ± 1.24 bcd	10.64 ± 1.84 c
B4	100	150	27	40	10.53 ± 2.37 cde	14.26 ± 1.06 b
B5	110	110	27	40	6.20 ± 0.59 fg	0
B6	110	165	27	40	7.77 ± 1.31 efg	0
C0	100	150	0	0	5.88 ± 2.01 fg	5.59 ± 1.63 e
C1	100	150	25	25	3.97 ± 0.67 g	6.25 ± 0.63 de
C2	100	150	25	37.5	3.88 ± 0.45 g	19.64 ± 2.17 a
C3	100	150	30	30	4.32 ± 0.40 g	0
C4	100	150	30	45	3.92 ± 0.45 g	0
C5	100	150	35	35	6.85 ± 1.02 fg	0
C6	100	150	35	52.5	7.31 ± 0.89 fg	12.58 ± 1.34 bc

处理 Treatment	GA₃/（mg · L^-1）		6-BA/（mg · L^-1）		坐果率/% Fruit setting rate
处理 Treatment	03-26	04-06	03-26	04-06	江南锦 Jiangnanjin	雷尼 Rainier
A0	0	0	0	0	6.06 ± 1.24 fg	0
A1	90	90	0	0	12.83 ± 2.35 bcd	0
A2	90	135	0	0	13.14 ± 2.61 bc	0
A3	100	100	0	0	12.14 ± 1.22 bcd	0
A4	100	150	0	0	5.70 ± 0.92 g	0
A5	110	110	0	0	15.40 ± 1.83 b	11.33 ± 1.80 c
A6	110	165	0	0	9.59 ± 1.65 def	6.33 ± 0.73 de
B0	0	0	27	40	6.99 ± 0.25 fg	0
B1	90	90	27	40	6.31 ± 0.72 fg	13.08 ± 2.31 bc
B2	90	135	27	40	19.53 ± 1.65 a	5.20 ± 0.85 e
B3	100	100	27	40	12.59 ± 1.24 bcd	10.64 ± 1.84 c
B4	100	150	27	40	10.53 ± 2.37 cde	14.26 ± 1.06 b
B5	110	110	27	40	6.20 ± 0.59 fg	0
B6	110	165	27	40	7.77 ± 1.31 efg	0
C0	100	150	0	0	5.88 ± 2.01 fg	5.59 ± 1.63 e
C1	100	150	25	25	3.97 ± 0.67 g	6.25 ± 0.63 de
C2	100	150	25	37.5	3.88 ± 0.45 g	19.64 ± 2.17 a
C3	100	150	30	30	4.32 ± 0.40 g	0
C4	100	150	30	45	3.92 ± 0.45 g	0
C5	100	150	35	35	6.85 ± 1.02 fg	0
C6	100	150	35	52.5	7.31 ± 0.89 fg	12.58 ± 1.34 bc

品种 Cultivar	处理 Treatment	单果质量/g Single fruit weight	可食率/% Edible rate	可溶性固形物/% Soluble solids	可滴定酸/% Titratable acid	果皮花色苷/（mg · g^-1） Anthocyanin content in peel
江南锦	A0	3.50 ± 0.13 bc	92.04 ± 1.60 ab	12.97 ± 0.55 de	0.63 ± 0.04 cdefg	20.89 ± 0.08 i
Jiangnanjin	A1	5.65 ± 0.48 a	95.75 ± 1.15 a	20.37 ± 0.85 a	0.62 ± 0.05 cdefg	30.20 ± 0.02 a
	A2	4.24 ± 0.68 bc	93.08 ± 1.59 ab	17.00 ± 0.69 abcd	0.46 ± 0.03 i	24.42 ± 0.06 f
	A3	4.21 ± 0.29 bc	95.25 ± 1.54 a	18.73 ± 0.90 ab	0.63 ± 0.05 cdefg	28.23 ± 0.06 b
	A4	4.43 ± 0.61 b	94.15 ± 1.88 ab	13.50 ± 1.93 cde	0.71 ± 0.05 cd	24.47 ± 0.08 f
	A5	4.61 ± 0.05 b	95.36 ± 0.55 a	18.40 ± 0.17 ab	0.88 ± 0.05 b	27.58 ± 0.02 c
	A6	4.44 ± 0.22 b	94.69 ± 1.30 a	16.10 ± 1.47 bcde	0.72 ± 0.07 c	26.48 ± 0.01 e
	B0	3.85 ± 0.22 bc	89.74 ± 3.52 ab	12.03 ± 0.64 e	0.99 ± 0.07 a	17.16 ± 0.01 m
	B1	3.88 ± 0.37 bc	94.78 ± 2.36 a	14.70 ± 1.45 bcde	0.82 ± 0.03 b	15.40 ± 0.04 o
	B2	4.19 ± 0.33 bc	94.80 ± 2.33 a	17.57 ± 1.39 abc	0.85 ± 0.06 b	27.51 ± 0.05 c
	B3	4.60 ± 0.57 b	94.04 ± 1.22 ab	18.10 ± 1.06 ab	0.67 ± 0.04 cde	27.60 ± 0.05 c
	B4	3.74 ± 0.06 bc	93.96 ± 2.58 ab	13.87 ± 1.37 cde	0.54 ± 0.03 fghi	19.65 ± 0.06 j
	B5	4.54 ± 0.87 b	92.88 ± 2.87 ab	15.73 ± 1.01 bcde	0.68 ± 0.03 cd	19.24 ± 0.08 k
	B6	4.34 ± 0.14 b	94.68 ± 0.64 a	12.83 ± 1.17 de	0.49 ± 0.03 hi	14.89 ± 0.04 p
	C0	4.22 ± 0.31 bc	94.88 ± 1.62 a	14.67 ± 2.05 bcde	0.89 ± 0.03 b	14.42 ± 0.05 q
	C1	4.13 ± 0.20 bc	94.36 ± 0.77 ab	13.40 ± 1.61 cde	0.53 ± 0.06 ghi	16.01 ± 0.15 n
	C2	2.39 ± 0.44 d	89.78 ± 5.89 ab	12.77 ± 2.45 de	0.66 ± 0.04 cde	22.13 ± 0.02 h
	C3	2.25 ± 0.14 d	87.44 ± 2.36 b	12.23 ± 1.97 e	0.56 ± 0.03 efghi	17.35 ± 0.07 l
	C4	2.63 ± 0.92 d	89.85 ± 4.42 ab	13.20 ± 2.94 de	0.65 ± 0.04 cdef	24.15 ± 0.11 g
	C5	2.50 ± 0.17 d	90.18 ± 2.77 ab	16.83 ± 1.46 abcd	0.59 ± 0.05 defgh	26.99 ± 0.11 d
	C6	3.13 ± 0.21 cd	92.01 ± 0.90 ab	14.80 ± 1.75 bcde	0.60 ± 0.03 defgh	22.23 ± 0.11 h
雷尼	A5	10.30 ± 0.66 a	95.80 ± 1.29 a	14.80 ± 1.41 a	0.47 ± 0.07 b	20.92 ± 0.06 c
Rainier	A6	6.91 ± 0.20 bc	95.79 ± 1.11 a	11.70 ± 1.35 ab	0.21 ± 0.03 e	20.09 ± 0.08 e
	B1	6.63 ± 1.63 bc	92.64 ± 2.10 a	12.13 ± 0.60 ab	0.32 ± 0.05 cd	20.06 ± 0.19 e
	B2	6.86 ± 1.37 bc	94.32 ± 3.05 a	10.87 ± 0.85 ab	0.30 ± 0.03 cd	20.55 ± 0.08 d
	B3	7.78 ± 0.73 bc	95.38 ± 2.62 a	13.00 ± 1.00 ab	0.66 ± 0.03 a	17.90 ± 0.08 f
	B4	6.98 ± 0.96 bc	93.61 ± 2.43 a	10.27 ± 1.50 ab	0.45 ± 0.03 b	14.93 ± 0.08 h
	C0	5.47 ± 0.43 c	96.10 ± 1.51 a	10.73 ± 2.45 ab	0.31 ± 0.04 cd	20.39 ± 0.11 d
	C1	6.12 ± 1.15 bc	94.28 ± 3.93 a	8.73 ± 2.86 b	0.25 ± 0.03 de	15.85 ± 0.15 g
	C2	7.81 ± 0.50 bc	95.83 ± 0.19 a	14.23 ± 1.50 a	0.34 ± 0.04 cd	22.62 ± 0.14 a
	C6	8.30 ± 0.34 b	97.09 ± 0.82 a	14.43 ± 1.19 a	0.36 ± 0.03 c	22.15 ± 0.21 b

品种 Cultivar	处理 Treatment	单果质量/g Single fruit weight	可食率/% Edible rate	可溶性固形物/% Soluble solids	可滴定酸/% Titratable acid	果皮花色苷/（mg · g^-1） Anthocyanin content in peel
江南锦	A0	3.50 ± 0.13 bc	92.04 ± 1.60 ab	12.97 ± 0.55 de	0.63 ± 0.04 cdefg	20.89 ± 0.08 i
Jiangnanjin	A1	5.65 ± 0.48 a	95.75 ± 1.15 a	20.37 ± 0.85 a	0.62 ± 0.05 cdefg	30.20 ± 0.02 a
	A2	4.24 ± 0.68 bc	93.08 ± 1.59 ab	17.00 ± 0.69 abcd	0.46 ± 0.03 i	24.42 ± 0.06 f
	A3	4.21 ± 0.29 bc	95.25 ± 1.54 a	18.73 ± 0.90 ab	0.63 ± 0.05 cdefg	28.23 ± 0.06 b
	A4	4.43 ± 0.61 b	94.15 ± 1.88 ab	13.50 ± 1.93 cde	0.71 ± 0.05 cd	24.47 ± 0.08 f
	A5	4.61 ± 0.05 b	95.36 ± 0.55 a	18.40 ± 0.17 ab	0.88 ± 0.05 b	27.58 ± 0.02 c
	A6	4.44 ± 0.22 b	94.69 ± 1.30 a	16.10 ± 1.47 bcde	0.72 ± 0.07 c	26.48 ± 0.01 e
	B0	3.85 ± 0.22 bc	89.74 ± 3.52 ab	12.03 ± 0.64 e	0.99 ± 0.07 a	17.16 ± 0.01 m
	B1	3.88 ± 0.37 bc	94.78 ± 2.36 a	14.70 ± 1.45 bcde	0.82 ± 0.03 b	15.40 ± 0.04 o
	B2	4.19 ± 0.33 bc	94.80 ± 2.33 a	17.57 ± 1.39 abc	0.85 ± 0.06 b	27.51 ± 0.05 c
	B3	4.60 ± 0.57 b	94.04 ± 1.22 ab	18.10 ± 1.06 ab	0.67 ± 0.04 cde	27.60 ± 0.05 c
	B4	3.74 ± 0.06 bc	93.96 ± 2.58 ab	13.87 ± 1.37 cde	0.54 ± 0.03 fghi	19.65 ± 0.06 j
	B5	4.54 ± 0.87 b	92.88 ± 2.87 ab	15.73 ± 1.01 bcde	0.68 ± 0.03 cd	19.24 ± 0.08 k
	B6	4.34 ± 0.14 b	94.68 ± 0.64 a	12.83 ± 1.17 de	0.49 ± 0.03 hi	14.89 ± 0.04 p
	C0	4.22 ± 0.31 bc	94.88 ± 1.62 a	14.67 ± 2.05 bcde	0.89 ± 0.03 b	14.42 ± 0.05 q
	C1	4.13 ± 0.20 bc	94.36 ± 0.77 ab	13.40 ± 1.61 cde	0.53 ± 0.06 ghi	16.01 ± 0.15 n
	C2	2.39 ± 0.44 d	89.78 ± 5.89 ab	12.77 ± 2.45 de	0.66 ± 0.04 cde	22.13 ± 0.02 h
	C3	2.25 ± 0.14 d	87.44 ± 2.36 b	12.23 ± 1.97 e	0.56 ± 0.03 efghi	17.35 ± 0.07 l
	C4	2.63 ± 0.92 d	89.85 ± 4.42 ab	13.20 ± 2.94 de	0.65 ± 0.04 cdef	24.15 ± 0.11 g
	C5	2.50 ± 0.17 d	90.18 ± 2.77 ab	16.83 ± 1.46 abcd	0.59 ± 0.05 defgh	26.99 ± 0.11 d
	C6	3.13 ± 0.21 cd	92.01 ± 0.90 ab	14.80 ± 1.75 bcde	0.60 ± 0.03 defgh	22.23 ± 0.11 h
雷尼	A5	10.30 ± 0.66 a	95.80 ± 1.29 a	14.80 ± 1.41 a	0.47 ± 0.07 b	20.92 ± 0.06 c
Rainier	A6	6.91 ± 0.20 bc	95.79 ± 1.11 a	11.70 ± 1.35 ab	0.21 ± 0.03 e	20.09 ± 0.08 e
	B1	6.63 ± 1.63 bc	92.64 ± 2.10 a	12.13 ± 0.60 ab	0.32 ± 0.05 cd	20.06 ± 0.19 e
	B2	6.86 ± 1.37 bc	94.32 ± 3.05 a	10.87 ± 0.85 ab	0.30 ± 0.03 cd	20.55 ± 0.08 d
	B3	7.78 ± 0.73 bc	95.38 ± 2.62 a	13.00 ± 1.00 ab	0.66 ± 0.03 a	17.90 ± 0.08 f
	B4	6.98 ± 0.96 bc	93.61 ± 2.43 a	10.27 ± 1.50 ab	0.45 ± 0.03 b	14.93 ± 0.08 h
	C0	5.47 ± 0.43 c	96.10 ± 1.51 a	10.73 ± 2.45 ab	0.31 ± 0.04 cd	20.39 ± 0.11 d
	C1	6.12 ± 1.15 bc	94.28 ± 3.93 a	8.73 ± 2.86 b	0.25 ± 0.03 de	15.85 ± 0.15 g
	C2	7.81 ± 0.50 bc	95.83 ± 0.19 a	14.23 ± 1.50 a	0.34 ± 0.04 cd	22.62 ± 0.14 a
	C6	8.30 ± 0.34 b	97.09 ± 0.82 a	14.43 ± 1.19 a	0.36 ± 0.03 c	22.15 ± 0.21 b

品种 Cultivar	处理 Treatment	可溶性糖/（mg · g^-1） Soluble sugar	蔗糖合成酶/（U · g^-1） Sucrose synthase	蔗糖磷酸合成酶/（U · g^-1） Sucrose phosphate synthase	超氧化物歧化酶/（U · g^-1） Superoxide dismutase
江南锦	A0	78.51 ± 0.12 h	781.23 ± 0.30 p	566.36 ± 0.95 j	1 152.79 ± 0.92 f
Jiangnanjin	A1	109.43 ± 0.04 a	1 368.23 ± 0.17 a	876.63 ± 0.22 a	1 160.23 ± 1.60 e
	A2	88.19 ± 0.13 c	559.94 ± 0.67 s	529.88 ± 0.25 k	1 164.52 ± 2.46 d
	A3	84.89 ± 0.06 e	1 082.99 ± 0.42 e	351.03 ± 0.82 r	1 079.92 ± 2.22 k
	A4	79.24 ± 0.02 g	917.92 ± 0.44 l	317.23 ± 0.22 s	1 201.29 ± 1.68 b
	A5	93.66 ± 0.01 b	1 208.58 ± 0.30 c	635.48 ± 0.82 g	1 096.04 ± 1.71 i
	A6	72.07 ± 0.06 j	980.18 ± 0.69 k	680.88 ± 0.88 e	1 123.67 ± 3.19 h
	B0	37.80 ± 0.06 s	487.96 ± 0.58 t	237.53 ± 0.13 t	1 155.97 ± 2.44 f
	B1	52.31 ± 0.04 o	1 169.95 ± 0.15 d	371.99 ± 0.55 p	1 074.61 ± 1.67 l
	B2	71.80 ± 0.09 k	1 004.98 ± 0.33 h	353.79 ± 0.65 q	1 013.20 ± 0.77 o
	B3	93.77 ± 0.08 b	1 241.93 ± 0.36 b	672.25 ± 0.88 f	1 072.21 ± 1.44 l
	B4	83.70 ± 0.02 d	1 039.78 ± 0.17 g	700.90 ± 0.25 c	1 212.58 ± 1.97 a
	B5	79.39 ± 0.09 f	721.87 ± 0.77 q	710.84 ± 1.00 b	979.79 ± 2.65 q
	B6	72.33 ± 0.02 i	1 049.01 ± 0.38 f	579.78 ± 0.91 i	1 154.91 ± 2.43 f
	C0	56.59 ± 0.05 n	986.85 ± 0.59 j	630.40 ± 0.66 h	1 024.37 ± 2.06 n
	C1	59.43 ± 0.03 l	1 001.50 ± 0.36 i	517.33 ± 0.45 l	1 066.96 ± 2.18 m
	C2	41.77 ± 0.03 r	849.33 ± 0.15 n	687.92 ± 0.33 d	973.87 ± 1.26 r
	C3	47.33 ± 0.03 p	888.73 ± 0.72 m	474.98 ± 0.38 n	1 178.60 ± 2.50 c
	C4	47.32 ± 0.01 t	796.69 ± 0.25 o	505.37 ± 0.76 m	999.57 ± 3.46 p
	C5	43.98 ± 0.24 q	588.12 ± 0.08 r	453.80 ± 0.76 o	1 087.70 ± 3.05 j
	C6	58.81 ± 0.05 m	436.15 ± 0.94 u	238.03 ± 0.44 t	1 145.42 ± 4.81 g
雷尼	A5	95.66 ± 0.69 c	1 314.82 ± 0.15 c	753.77 ± 0.45 c	1 327.20 ± 2.96 f
Rainier	A6	58.61 ± 0.61 f	855.18 ± 0.72 f	386.35 ± 0.13 g	1 368.21 ± 1.17 d
	B1	73.32 ± 0.70 d	636.89 ± 1.26 h	294.39 ± 1.09 i	1 317.55 ± 5.55 g
	B2	44.38 ± 1.24 g	441.42 ± 0.29 j	493.55 ± 0.45 e	1 360.13 ± 1.16 e
	B3	73.20 ± 0.73 d	681.26 ± 0.25 g	231.29 ± 0.78 j	1 461.24 ± 4.47 a
	B4	68.92 ± 0.69 e	892.35 ± 0.36 e	463.59 ± 0.55 f	1 397.76 ± 3.20 c
	C0	44.25 ± 0.93 g	1 086.96 ± 0.51 d	574.49 ± 0.25 d	1 175.33 ± 0.94 h
	C1	27.85 ± 1.00 h	624.85 ± 0.50 i	353.86 ± 0.82 h	1 404.07 ± 4.39 b
	C2	102.10 ± 0.61 a	1 497.78 ± 3.10 a	833.26 ± 0.13 a	1 302.31 ± 2.88 j
	C6	99.10 ± 0.59 b	1 430.93 ± 0.65 b	790.47 ± 0.22 b	1 394.27 ± 2.09 c

GA₃与6-BA对‘江南锦’甜樱桃糖分积累和果实成熟的影响

Effects of GA₃and 6-BA on Sugar Accumulation and Fruit Ripening in ‘Jiangnanjin’Sweet Cherry

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