Crops ›› 2019, Vol. 35 ›› Issue (1): 168-174.doi: 10.16035/j.issn.1001-7283.2019.01.027

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Cold Resistance Physiology Variance Analysis in Grafting and Tissue Culturing Seedlings of Sweet Cherry

Xia Wu1,Deguo Lü2,Guodong Du2,Fengjun Yang1   

  1. 1 College of Agronomy, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China
    2 College of Horticulture, Shenyang Agricultural University, Shenyang 110161, Liaoning, China
  • Received:2018-07-25 Revised:2018-12-12 Online:2019-02-15 Published:2019-02-01

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Abstract:

The purpose of this study is to find out the difference of different kinds of sweet cherry branches of hardiness and compare the difference of cold resistance between grafted seedlings and tissue culture seedlings during dormancy. The sweet cherry biennial grafted seedlings potted (Zaohongbaoshi/Dawoluoye) and tissue culture seedlings (Zaohongbaoshi) were used as the research objects. The content of soluble sugar, starch, soluble protein, proline and anthocyanin in 1-year old branches of sweet cherry grafted seedlings and tissue culture seedlings were studied. The difference between superoxide dismutase (SOD) activity and malondialdehyde (MDA) content in shoots were compared. The results indicated that soluble sugar, starch, soluble protein, MDA content and SOD activity in the branches during natural dormancy present increased and then decreased, and branch phloem thickness and negatively correlated with conductivity branches.These indexes could be used as a cherry cold resistance identification criteria. Hibernating most grafting sampling time points and the somaclone cold resistance index difference were not significant. The cold resistance physiological indexes of grafted seedlings and tissue culture seedlings showed a similar trend during dormancy. Cold resistance physiology indicators in grafting and tissue culturing seedlings of sweet cherry had certain differences, but no significant difference, therefore consider the tissue culturing seedlings spread in use through the grafting cultivation area.

Key words: Sweet cherry, Grafting seedling, Tissue culturing seedling, Cold resistance, Physiological index

Fig.1

Changes of soluble sugar content in phloem of branches on different dates “*” indicates significant difference (P<0.05); “**” indicates extremely significant difference (P<0.01). The same below"

Fig.2

Change of starch content in phloem of branches on different dates"

Fig.3

Change of soluble protein content in phloem of branches on different dates"

Fig.4

Change of free proline content in phloem of branches on different dates"

Fig.5

Change of anthocyania content in phloem of branches on different dates"

Fig.6

Change of SOD activity in phloem of branches on different dates"

Fig.7

Change of MDA contentn in phloem of branches on different dates"

Table 1

The comparison between the anatomical structure of cherry branch"

苗木种类
Sort of seedling		 韧皮部厚度(μm)
Thickness of phloem		 木质部厚度(μm)
Thickness
of xylem		 髓半径(%)
Radius
of pith		 韧皮部比率(%)
Proportion
of phloem		 木质部比率(%)
Percentage
of xylem		 髓比率(%)
Percentage
of pith		 电导率(%)
Specific
Conductivity
嫁接苗Grafting seedling 9.90±1.63a 16.07±1.54a 8.76±2.77a 28.51±2.04a 46.27±2.43a 25.22±3.63b 46.12±3.66a
组培苗
Tissue culturing seedling		 8.70±0.86a 13.80±0.93b 10.56±1.44a 26.31±1.56a 41.73±1.30b 31.96±1.86a 48.20±2.48a

Table 2

The investigation of sprout and leaf unfold of water cultivation branch underlow temperature treatment"

苗木种类
Sort of seedling		 处理温度Treating temperature
CK -13℃ -16℃ -19℃ -22℃ -25℃
嫁接苗
Grafting seedling		 100%萌芽展叶 100%萌芽展叶 100%萌芽展叶 85%萌芽展叶
15%未萌芽		 50%萌芽展叶
50%未萌芽		 16.67%萌芽展叶
83.33%未萌芽
组培苗
Tissue culturing seedling		 100%萌芽展叶 100%萌芽展叶 100%萌芽展叶 90%萌芽展叶
10%未萌芽		 50%萌芽展叶
50%未萌芽		 12.50%萌芽展叶
87.50%未萌芽

Table 3

Correlation between the anatomical structure and specific conductivity of cherry branch"

项目
Item		 韧皮部厚度(μm)
Thickness of phloem		 木质部厚度(μm)
Thickness of xylem		 髓半径(%)
Radius of pith		 韧皮部比率(%)
Proportion of phloem		 木质部比率(%)
Percentage of xylem		 髓比率(%)
Percentage of pith
电导率
Specific conductivity		 -0.821* -0.402 0.366 -0.766* -0.213 0.167
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