Effects Of Ethanol And Calcium Chloride Treatments On Grape Fruit Ripening Characteristics And Related Gene Expression

In this paper,Vitis vinifera L.cv.‘Redglobe'is used as the test material.During the fruit color conversion period,1%calcium chloride?Ca Cl₂?and 15%ethanol?Ethanol,Et OH?and 15%ethanol?Et OH?dissolved in 1%calcium chloride?Ca Cl₂?sprayed‘Redglobe'grape clusters to study the effect of ethanol and calcium chloride on the ripening characteristics of‘Redglobe'grapes;use high-performance liquid The method was used to determine the change of anthocyanin content in the peel during fruit development.At the same time,fluorescence quantitative PCR was used to analyze the anthocyanin synthesis pathway structural genes Chalcone synthase?Chalcone synthase,Vv CHS?and UDP-flavonoid-3-O-glucoside Transferase?UDP-flavonoid-3-O-glucoside transferase,Vv UFGT?,abscisic acid?Abscisic acid,ABA?accumulate the key enzyme gene 9-cis expoxy carotenoid dioxygenase?9-cis expoxy carotenoid dioxygenase,Vv NCED1?and?-glucosidase??-glucosidase,Vv BG1?,ABA degrading enzyme gene8'-hydroxylase?8'-hydroxylase,Vv CYP707A?expression differences,to explore the molecular mechanism of ethanol and calcium chloride regulating grape ripening characteristics It provides a reliable basis for the application and promotion of ethanol and calcium chloride in the safe,high-quality and high-efficiency production of grapes,and lays a foundation for further exploration of the physiological and molecular regulation mechanisms of grape fruit ripening in the future.The main findings are as follows:1.After being treated with 15%Et OH in 1%Ca Cl₂and 15%Et OH,the accumulation of total soluble solid?TSS?content in‘Redglobe'grape berries was significantly inhibited,and Titratable acid?TA?The decrease in content slows down,maintains a higher skin brightness,and significantly delays the ripening of grapes.2.The results of HPLC determination showed that the anthocyanin monomers of the peel include delphinium 3-O-glucoside,cyanidin 3-O-glucoside,morning glory 3-O-glucoside,and paeonidin 3-O-glucoside and malvadin 3-O-glucoside,15%Et OH dissolved in 1%Ca Cl₂treatment inhibited the anthocyanin content of the peel and delayed the ripening process of grape berries.3.Gene expression analysis showed that during the ripening process,1%Ca Cl₂dissolved in 15%Et OH could down-regulate the expression of the genes Vv NCED1,Vv BG1,Vv CYP707A,Vv CHS and Vv UFGT related to the ripening and color transfer of‘Redglobe'grape fruit,effectively delaying the ABA synthesis and accumulation of florets.