6种酿酒葡萄花粉活力及贮藏条件研究OA

[Objective]This study aimed to determine the pollen viability and identify optimal storage conditions for six wine grape varieties,providing a reference for solving the problem of asynchronous flo-wering in wine grape crossbreeding.[Method]Pollen from six wine grape varieties,namely Cabernet Sau-vignon,Merlot,Chardonnay,Ecolly,Meili,and Riesling,was used as test materials.An orthogonal experi-mental design was employed to investigate the effects of sucrose,boric acid,and calcium nitrate mass con-centrations on in vitro germination of grape pollen,identifying the optimal culture medium for.The in vitro germination method was used to analyze the effects of storage temperature and storage time on pollen ac-tivity of wine grapes under the optimal in vitro culture medium.[Result]Orthogonal experiments revealed that sucrose exhibited the highest range values for pollen germination rates across all six varieties.Sucrose concentration had a significant effect on the pollen germination of six wine grape varieties,while boric acid and calcium nitrate concentrations only had a significant effect on the pollen germination of Cabernet Sau-vignon.The pollen germination rates of six wine grape varieties under the their optimal in vitro culture me-dium,ranked from highest to lowest,are as follows:Riesling(88.35%)>Ecolly(85.26%)>Chardonnay(68.75%)>Merlot(66.75%)>Meili(49.85%)>Cabernet Sauvignon(48.74%).Storage tests showed that after 3 days,the highest pollen germination rates were observed at 25℃in Cabernet Sauvignon(17.79%),Merlot(30.80%),Ecolly(19.43%),and Riesling(30.79%),while Chardonnay(12.26%)and Meili(12.76%)demonstrated peak germination rates at 4℃.After 7 days of storage,the highest pollen germination rates were observed at 25℃in Cabernet Sauvignon(10.48%),Merlot(12.48%),and Char-donnay(6.35%),while Ecolly(13.23%)and Riesling(16.26%)showed maximum germination rates at-80℃,and the Meili pollen germination rates remained below 6%at different temperatures.After 11 days,the pollen germination rates of Cabernet Sauvignon,Merlot,Chardonnay and Meili were lower than 6%at different temperatures,whereas the germination rates of Ecolly(10.27%)and Riesling(8.76%)were the highest at-80℃.After 15 days of storage,the pollen germination rate of Riesling(7.40%)was the highest at-80℃while all other varieties maintained rates below 6%at different temperatures.After 30 days of storage,all six varieties displayed germination rates below 6%at different temperatures.[Con-clusion]Sucrose exerted a greater influence on in vitro pollen germination than boric acid and calcium ni-trate,with pollen germination rates declining at different storage temperatures as storage time extended.For short-term storage(within 3 d),25℃or 4℃proved optimal for all six varieties.During extended storage(7-15 d),Meili pollen maintained critically low viability;Cabernet Sauvignon,Merlot and Char-donnay were best stored at 25℃for up to 7 d;Ecolly and Riesling were best stored at-80℃,with Ecolly pollen recommended for storage time no more than 11 d.None of the pollen from six wine grape varieties was suitable for long-term storage of 30 days.