中外葡萄与葡萄酒Issue(2)：18-24,7.DOI:10.13414/j.cnki.zwpp.2026.02.003
不同温度胁迫下4种鲜食葡萄花粉活性差异
Differences in Pollen Viability of Four Table Grape Varieties Under Different Temperature Stresses
摘要
Abstract
This study used four grape varieties('Italia''Zhengyan Wuhe''Wuhe Cuibao'and'Queen Nina')as materials to investigate the effects of sucrose,boric acid,and calcium nitrate concentrations on pollen germination through orthogonal tests and in vitro culture,and to screen for the optimal culture medium for each variety.The results showed that pollen germination of'Queen Nina'was most sensitive to calcium nitrate,while the other three varieties were mainly influenced by sucrose concentration.The optimal in vitro germination media for each variety were:250 g·L-1 sucrose+0.06 g·L-1 boric acid+0.09 g·L-1 calcium nitrate for'Italy';150 g·L-1 sucrose+0.06 g·L-1 boric acid for'Zhengyan Wuhe';150 g·L-1 sucrose+0.06 g·L-1 boric acid+0.06 g·L-1 calcium nitrate for'Wuhe Cuibao';and 250 g·L-1 sucrose+0.06 g·L-1 boric acid for'Queen Nina'.Under these optimal media,the pollen germination rates were in the order:'Zhengyan Wuhe'(67.87%)＞'Wuhe Cuibao'(54.34%)＞'Queen Nina'(49.27%)＞'Italy'(40.39%).Temperature experiments(15-36℃)indicated that both pollen germination rate and pollen tube length initially increased and then decreased with rising temperature,with the optimal temperature range being 24-30℃.Analysis using the Cumulative Stress Response Index(CSRI)classified'Italy'as an intermediate type,'Zhengyan Wuhe'as low-temperature sensitive and high-temperature tolerant,while'Wuhe Cuibao'and'Queen Nina'were identified as low-temperature tolerant and high-temperature sensitive.关键词
葡萄/花粉活力/离体培养/温度胁迫/累计应激反应指数Key words
grape/pollen viability/in vitro culture/temperature stress/cumulative stress response index分类
农业科技引用本文复制引用
刘泽华,房玉林,曾青青..不同温度胁迫下4种鲜食葡萄花粉活性差异[J].中外葡萄与葡萄酒,2026,(2):18-24,7.基金项目
陕西省自然科学基础研究计划(2023-JC-QN-0251)财政部和农业农村部:国家葡萄产业技术体系项目(CARS-29) （2023-JC-QN-0251）
