| 摘要: |
| 【目的】测定6种酿酒葡萄花粉活力并探究其适宜的贮藏条件，为解决酿酒葡萄杂交育种中花期不遇等问题提供参考。【方法】以赤霞珠、美乐、霞多丽、爱格丽、媚丽、雷司令等6个酿酒葡萄品种花粉为试材，通过正交试验研究蔗糖、硼酸、硝酸钙质量浓度对葡萄花粉离体萌发的影响，筛选6种酿酒葡萄花粉萌发的最佳离体培养基。采用离体萌发法分析各葡萄品种在最佳离体培养基下贮藏温度和贮藏时间对酿酒葡萄花粉活力的影响。【结果】正交试验结果表明，6种酿酒葡萄花粉萌发率的极差值均以蔗糖最大，蔗糖质量浓度对6种酿酒葡萄花粉的萌发均有显著影响，而硼酸和硝酸钙质量浓度只对赤霞珠花粉的萌发有显著影响。6种酿酒葡萄花粉在各自最佳离体培养基下的萌发率由高到低依次为雷司令（88.35%）>爱格丽（85.26%）>霞多丽（68.75%）>美乐（66.75%）>媚丽（49.85%）>赤霞珠（48.74%）。贮藏试验结果表明，贮藏3 d时，赤霞珠、美乐、爱格丽、雷司令花粉在25 ℃下的萌发率最高，分别为17.79%，30.80%，19.43%和30.79%，而霞多丽、媚丽花粉在4 ℃下的萌发率最高，分别为12.26%和12.76%；贮藏7 d时，赤霞珠、美乐、霞多丽花粉在25 ℃下的萌发率最高，分别为10.48%，12.48%和6.35%，爱格丽、雷司令花粉在－80 ℃下的萌发率最高，分别为13.23%和16.26%，媚丽花粉在不同温度下的萌发率均低于6%；贮藏11 d时，赤霞珠、美乐、霞多丽、媚丽花粉在不同温度下的萌发率均低于6%，爱格丽、雷司令在－80 ℃条件下的萌发率最高，分别为10.27%和8.76%；贮藏15 d时，雷司令花粉在－80 ℃下的萌发率（7.40%）最高，其余品种花粉在不同温度下的萌发率均低于6%；贮藏30 d时，6种酿酒葡萄花粉在不同温度下的萌发率均低于6%。【结论】培养基中蔗糖对葡萄花粉离体萌发的影响大于硼酸和硝酸钙，不同贮藏温度下的花粉萌发率均随贮藏时间的延长而降低。6种酿酒葡萄花粉在短时间（3 d之内）贮藏时的适宜贮藏温度为25或4 ℃；较长时间（7～15 d）贮藏时，媚丽花粉活力过低，赤霞珠、美乐、霞多丽花粉的适宜贮藏温度为25 ℃且贮藏时间不超过7 d，爱格丽与雷司令花粉的适宜贮藏温度为－80 ℃且爱格丽花粉的贮藏时间不宜超过11 d；6种酿酒葡萄花粉均不适宜30 d的长期贮藏。 |
| 关键词: 酿酒葡萄 花粉活力 离体培养 花粉贮藏 贮藏条件 |
| DOI：10.13207/j.jnwafu.2026.03.007 |
| 分类号: |
| 基金项目:陕西省自然科学基础研究计划项目（2023-JC-QN-0251）；国家重点研发计划项目（2019YFD1002502）；国家农业产业技术体系项目（CARS-29）；宁夏回族自治区重大研发计划项目（2020BCF01003） |
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| Pollen viability and storage conditions of six wine grape varieties |
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REN Fuxian, HE Siyi, MA Tian, ZHENG Mengxin, FANG Yulin, ZENG Qingqing
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College of Enology,Northwest A&F University,Yangling，Shaanxi 712100,China
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| Abstract: |
| 【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 flowering in wine grape crossbreeding.【Method】Pollen from six wine grape varieties,namely Cabernet Sauvignon,Merlot,Chardonnay,Ecolly,Meili,and Riesling,was used as test materials.An orthogonal experimental design was employed to investigate the effects of sucrose,boric acid,and calcium nitrate mass concentrations 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 activity 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 Sauvignon.The pollen germination rates of six wine grape varieties under the their optimal in vitro culture medium,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 Chardonnay (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.【Conclusion】Sucrose exerted a greater influence on in vitro pollen germination than boric acid and calcium nitrate,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 Chardonnay 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. |
| Key words: wine grape pollen viability in vitro culture pollen storage storage conditions |
