欧亚种酿酒葡萄硬枝扦插生根过程插条基部代谢物质变化研究OA

To elucidate the metabolic changes in the basal region of cuttings during the rooting process of wine grape cuttings and their relationship with cutting genotype,this study employed cuttings from three Vitis vinifera L.varieties('Cabernet Sauvignon''Petit Manseng',and'Petit Verdot')to analyse changes in carbon sources(soluble sugars and starch),nitrogen sources(amino acids and water-soluble proteins),phenolic compounds(phenolic acids,flavonols,free flavan-3-ols,and stilbenoids),and plant hormones(IAA,ABA,JA,etc.)at the base of cuttings during rooting.Correlation analysis was conducted between these changes and callus formation rates and rooting rates.Results indicated significant differences in metabolic dynamics among the three cultivars.'Cabernet Sauvignon'exhibited a high IAA/ABA ratio during adventitious root formation,accompanied by starch hydrolysis and sustained accumulation of amino acids and water-soluble proteins,yielding the highest rooting rate.'Petit Manseng'exhibited slow abscisic acid degradation and delayed carbon mobilisation,resulting in delayed rooting;'Petit Verdot'showed low soluble sugar concentrations and decreased water-soluble protein levels during the later stages of cuttings,with persistently high levels of phenolic acids and free flavan-3-ols,leading to low rooting rates.Correlation analysis indicates that soluble sugar,starch,amino acids and water-soluble proteins,quercetin glycosides,epicatechin and resveratrol among phenolic compounds,and most plant hormones are positively correlated with rooting.Conversely,high concentrations of ABA,JA-Ile,SA and other phenolic compounds are negatively correlated with rooting.The rooting process of grapevine hardwood cuttings is a complex physiological process synergistically regulated by hormone signalling,carbon-nitrogen metabolism,and phenolic compounds.