Effect Of External Salicylic Acid And Ethephon Induction On Synthesis Of Resveratrol And Quality Of Wine Grape

Taking wine grape of Vitis vinifera L. Cabernet Sauvignon of 6-year growth and Vitis vinifera L. Merlot as experimental materials, this research has systematically studied the transformation laws of resveratrol during growth of the grapes, and has discussed the induction functions of resveratrol synthesis and relations between resveratrol synthesis and its related enzymatic activity during growth of grapes by using exogenous salicylic acid and ethephon. This research has primarily explained that the inductor can enhance the accumulation of resveratrol synthesis in wine grape berries. The best inductor, most appropriate concentration and best timing of resveratrol content has been screened out to improve the fructescence of wine grapes, which has provided the theory basis of obtaining high value of active substance material-resveratrol from ripened wine grapes. The main study results are as follows:1. During the growth of berries, Res content has been increased at first and then increased, L-Phe content as increased continuously, PAL, C4H,4CL and RS has one active peak with the concomitant f their variations. The variation correlation coefficient of active variation of L-Phe, PAL, CH4,4CL, and RE and average Res content variation have reached over 0.6. The content variation of enzyme system active and substrate by Phenylalanine poly propylene acid salt metabolic pathways has high correlation with Res content variation.2.100 mg·L-1 exogenous salicylic acid can improve Res content of two grape variety synthesis of grape with the highest inductivity and the best use of time during maturation stage,. Res inducting synthesis are different in different grape varieties, for example, Res synthesis effectiveness of Vitis vinifera L. Merlot is obvious higher than Vitis vinifera L. Cabernet Sauvignon.3. For these two experimental materials using ethephon to induct, the grapes color has changed prior to its normal time and Res content has been improved obviously. Vitis vinifera L.Merlot’s high inductivity is in its maturation stage with the best concentration of 900 mg·L-1 while Vitis vinifera L. Cabernet Sauvignon is in its veraison with most appropriate concentration of 600 mg·L-1.4.50 mg·L-1 salicylic acid and 300 mg-L"1 ethephon are the most appropriate concentration of improve the berry quality of Vitis vinifera L.Merlot, which can obviously improve the accumulation of sugar, tannin, pigment and phenolic substance in the berries; while 100 mg-L"1 salicylic acid and 600 mg·L-1 ethephon are the most appropriate concentration of improve the berry quality of Vitis vinifera L. Cabernet Sauvignon.