摘要
为了探究滇中高原地区设施葡萄的光合特性,以楚雄地区"藤稔""夏黑""巨玫瑰"3个鲜食性葡萄品种叶片为试材,对其净光合速率(Pn)、气孔导度(Gs)、胞间CO2浓度(Ci)、蒸腾速率(Tr)、水分利用效率(WUE)的日变化以及不同冠层光合参数的变化规律进行了分析。同时,对3个葡萄品种的光合-光响应曲线参数进行了研究。结果表明:3个葡萄品种的净光合速率、气孔导度和蒸腾速率均呈现先高后低的趋势,在10:00—12:00呈现最高值,在16:00—18:00降到最低值;"夏黑"和"藤稔"葡萄的净光合速率、气孔导度、蒸腾速率高于"巨玫瑰",三者的净光合速率在16:00下降到最低值;不同葡萄品种下层葡萄叶片的净光合速率和气孔导度值显著低于中上层,而中层和上层叶片差异不显著;"巨玫瑰"葡萄的初始量子效率测定值显著低于"夏黑"和"藤稔",三者通过拟合获得光饱和点值均显著低于测定值。
In order to explore the photosynthetic characteristics of table grape in protected cultivation in central Yunnan Plateau,three representative grape varieties were selected as material from Chuxiong,then the change law of the net photosynthetic,stomatal conductance,intercellular CO2 concentration,transpiration rate,water use efficiency and the photosynthetic parameters of different canopy were analyzed.Furthermore,the light response curves were also be analyzed.The results showed that the net photosynthetic,stomatal conductance and transpiration rate presented after the first high low,the highest value showed between 10：00—12：00o＇clock,and the lowest value showed between 16：00—18：00o＇clock.The net photosynthetic,stomatal conductance and transpiration rate of‘Fujiminori＇and‘Summer black＇were higher than‘Jumeigui＇,the lowest net photosynthetic value of three grape varieties showed at 16：00o＇clock.The net photosynthetic and stomatal conductance of bottom canopy of grape were significant lower than middle-upper part,but the value between middle and upper part was not significant.The measured value of initial quantum efficiency of‘Jumeigui＇was lower than ‘Fujiminori＇and ‘Summer black＇,the light saturation points required of fitting was significant lower than measured value.
出处
《北方园艺》
CAS
北大核心
2016年第16期53-58,共6页
Northern Horticulture
基金
云南省高校特色植物资源研究与开发科技创新团队支持计划资助项目(IRTSTYN)
云南省省级重点学科建设项目"生物学"和楚雄师范学院校级重点学科建设项目"生物学"资助项目(05YJJSXK03)
云南省高校应用生物学重点实验室基地建设资助项目
楚雄师范学院学术后备人才资助项目(14XJRC21)
云南省应用基础研究计划青年资助项目(2016FD088)
关键词
滇中高原
设施栽培
葡萄
光合特性
光响应曲线
central Yunnan Plateau
protected cultivation
grape
photosynthetic characteristic
light response curve
