Effects Of Source-Sink Relationships Change On The Composition And Accumulation Of Anthocyanins In Berry Of "Beihong" And "Cabernet Sauvignon"

In order to improve grapevine berry quality in the eastern foot of Helan Mountain,the experiment was carried out by grape "Beihong" and "Cabernet Sauvignon" as the test materials.Different source ratio treatments were performed before the version.Effects of changes in the source relationship on the growth and development of leaves,the activity of anthocyanin synthase,the content of anthocyanins and berry quality in grapevine were studied.The results showed as follows:1.Compared with the control,the decrease of leaf could increase the leaf chlorophyll content.The sugar content of "Beihong" leaves also increased,while the sugar content of "Cabernet Sauvignon"leaves decreased.The chlorophyll and sugar contents of the leaves increased when "Beihong" reduced to 20cm2/berry(12Leaf/Ear)with the leaf fruit ratio,and the contents of soluble sugar,reducing sugar and sucrose were significantly increased.The chlorophyll content and soluble total sugar content of the leaves increased when "Cabernet Sauvignon" increased to 22cm2/berry(23 Leaf/Ear)with the leaf fruit ratio,especially the chlorophyll content increased significantly,while the content of reducing sugar and sucrose decreased,the difference was not significant.2.With the decrease of the proportion of leaf area,the activity of anthocyanin in "Beihong" grape fruit was improved.With the decrease of the proportion of fruit pool,the activity of anthocyaninase in"Cabernet Sauvignon" was improved.The activities of PAL and 4CL were significantly increased in the"Beihong" grape at 20cm2/berry(12 L/E).The activity of PAL increased obviously and the C4H increased slightly,the 4CL reduced obviously with the increase or reduce of leaf fruit ratio of the"Cabernet Sauvignon" when compared with the control.3.Compared with the control,the content of total anthocyanins and monomers anthocyanins increased with the decrease of the source/fruit ratio.The content of total anthocyanins and monomers anthocyanins in fruit was significantly improved when "Beihong" reduced to 20cm2/berry(12 L/E)with the leaf fruit ratio."Cabernet Sauvignon" grape with leaf fruit ratio increased to 22cm2/berry(23 L/E),the total anthocyanin content of the fruit increased slightly,while the content of anthocyanin was significantly increased when compared with the control.4.With the decrease of the leaves of "Beihong",the soluble sugar,reducing sugar and total phenolics of fruit were increased effectively when the source/fruit ratio was reduced to 20 cm2/berry(12 L/E),followed by the increase of leaf fruit ratio(fruit sink reduction)to 28 cm2/berry(20 L/E)treatment is better;the difference is not significant.Moreover,"Cabernet Sauvignon" grape sparse grain processing to improve its quality is more favorable.The content of total soluble sugar and reducing sugar in fruit was increased and the content of total phenol was increased significantly with the increase of leaf ratio to 22 cm2/berry(23 L/E);while the tannin content was significantly reduced;29 cm2/berry(36 L/E)treatment effect followed;the difference between the two did not reach significant level."Cabernet Sauvignon" grape sparse grain processing to improve its quality is more favorable.Therefore,under the conditions of this experiment,it is suitable for vegetative growth and reproductive growth of "Beihong" when the proportion of "Beihong" grape leaf/fruit library is 20 cm2/berry(12 L/E)?28cm2/berry(20 L/E),"Cabernet Sauvignon" grape is 22cm2/berry(23 L/E)?29cm2/berry(36L/E).Adjusting the source/fruit ratio of the fruit appropriately before the transformation of the fruit,which was beneficial for the accumulation of the related enzyme activity of the anthocyanin synthesis in the fruit,and accelerate the formation of anthocyanin in order to improve the quality and yield of fruit and enhance the plant growth and development.