Effects of GA3+4 and GA4+7 Application Either Alone or Combined with Prohexadione-Ca on Fruit Development of Japanese Pear 'Kosui'
Effects of GA3+4 and GA4+7 Application Either Alone or Combined with Prohexadione-Ca on Fruit Development of Japanese Pear 'Kosui'
复制标题
DOI：
10.2503/hortj.mi-107
复制
发表时间：
2016-01-01
影响因子：
1.2
通讯作者：
Nakajima, Ikuko
中科院分区：
文献类型：
--
作者：
Ito, Akiko;Sakamoto, Daisuke;Nakajima, Ikuko
为了促进“Kosui”日本梨[Pyrus pyrifolia（Burm.）Nakai]果实，我们将赤霉素（GA）（3+4）糊剂[2.7%（w/w），A（3）：A（4）= 90：10]与调环酸钙[1%，PCa; BAS-125（3-氧代-4-丙酰基-5-氧代-3-环己烯-羧酸酯）]（GA 2 β-羟基化的抑制剂，其将活性GA分解代谢成非活性形式）组合施用于盛花后约30天的果梗。GA（3+4）+PCa处理仅在果实生长初期促进果实生长，但在采收时果实重量与对照差异不显著。而GA（4+7）[2.7%（w/w），A（4）：A（7）= 66：34]处理的果实采收时的单果重大于对照。此外，GA（4+7）处理与PCa组合导致在收获时甚至更高的果实重量。无论是否加PCa处理，在处理后1周（WAT），GA（3+4）处理均不影响果肉中GA（4）含量，但GA（4+7）+PCa处理可提高果肉中GA（4）含量，使果实重显著增加。与未处理对照相比，单次施用GA（4+7）几乎使GA（4）浓度增加一倍，但差异不显著。这些结果表明，当在1 WAT时果肉中的GA（4）浓度较高时，收获时的果实重量较大。与单独GA（4 +7）处理相比，GA（4+7）+PCa处理的果实中GA（4）的浓度更高，这可能归因于PCa的功能，其通过抑制2 β-羟基化来防止GA（4）失活为GA（34）。
In order to promote increases in the size of 'Kosui' Japanese pear [Pyrus pyrifolia (Burm.) Nakai] fruit by plant growth regulators, we applied gibberellin (GA)(3+4) paste [2.7% (w/w), A(3):A(4) = 90:10] in combination with prohexadione-calcium [1%, PCa; BAS-125 (3-oxido-4-propionyl-5-oxo-3-cyclohexene-carboxylate)], an inhibitor of GA 2 beta-hydroxylation that catabolizes active GA into an inactive form, to fruit pedicels at approximately 30 days after full bloom. GA(3+4)+PCa treatment advanced fruit growth only in the early stages, but fruit weight did not show any significant differences between the untreated control and GA(3+4)+PCa-treated fruits at harvest. In contrast, when GA(4+7) [2.7% (w/w), A(4):A(7) = 66:34] was applied, the fruit weight at harvest was greater than that of untreated fruit. Moreover, GA(4+7) treatment in combination with PCa resulted in an even higher fruit weight at harvest. The GA(4) concentration in fruit flesh was not affected by GA(3+4) application at 1 week after the treatment (WAT) either with or without PCa, but GA(4) levels increased with GA(4+7)+PCa treatment, resulting in a significant increase in fruit weight at harvest. A single GA(4+7) application almost doubled the GA(4) concentration compared with the untreated control, but the difference was not significant. These results indicate that fruit weight at harvest was greater when the GA(4) concentration was higher in the fruit flesh at 1 WAT. The higher concentration of GA(4) in the GA(4+7)+PCa-treated fruit compared with the GA(4+7) treatment alone may be attributed to the function of PCa that acts to prevent the inactivation of GA(4) to GA(34) by inhibiting 2 beta-hydroxylation.