Effect of Methyl Jasmonate and Sucrose on Endogenous Non-structural Carbohydrates in Petals and Leaves of Cut ‘First Red’ Roses (Rosa hybrida L.)
محورهای موضوعی : مجله گیاهان زینتی
Leon Terry
1
(Cranfield University)
Sofia G. Foukaraki
2
(Plant Science Laboratory, Cranfield University, Bedfordshire, MK43 0AL, UK
&
School of Agriculture, Technological Educational Institute of Crete, P.C.71410, Heraklion, Crete, Greece)
Balwinder Cook
3
(Plant Science Laboratory, Cranfield University, Bedfordshire, MK43 0AL, UK)
Michael D. Papadimitriou
4
(School of Agriculture, Technological Educational Institute of Crete, P.C.71410, Heraklion, Crete, Greece.)
کلید واژه: Sucrose, glucose, Fructose, Myo-inositol, Rosa hybrida L,
چکیده مقاله :
Effects of exogenously applied methyl jasmonate (MeJA) and sucrose on vase life and non-structural carbohydrate concentration in petals and leaves of cut ‘First Red’ roses were investigated. Roses were placed in sealed plastic containers and received MeJA vapour treatment (0.1 μL MeJA L-1) for 24 h at 20°C. Flowers were then placed in individual bottles containing 0 or 2% (v/v) sucrose solution. Flower petals and the two uppermost five-leaflet leaves were detached on days 0, d 5 and d 10 of vase life. Samples were individually snap-frozen in liquid nitrogen and freeze-dried. Non-structural carbohydrates were extracted and quantified using standard HPLC coupled to evaporative light scattering detection. The MeJA vapour treatment enhanced vase life of flower and foliage of ‘First Red’ roses. Significant differences were observed between foliage life of cut ‘First Red’ roses that were treated with MeJA and sucrose, but not for flower life. Rose stems treated with MeJA in the absence of sucrose had an extended vase life compared to roses treated with 2% sucrose alone (14.0 vs. 12.8 days of vase life). Sucrose and myo-inositol, and to a lesser extent glucose concentrations in petals of cut roses decreased during vase life, even when flowers were supplied with 2% sucrose. Concomitant to this, fructose levels in petals increased during vase life. Neither sucrose nor MeJA had a significant effect on any of the sugars measured in petals of cut roses. In contrast, significant differences were apparent for all sugars measured in leaves that were treated with MeJA and sucrose solutions. The combination of MeJA and 2% sucrose solution sharply increased endogenous sucrose concentration in leaves, but the opposite was shown in the absence of 2% sucrose. Sucrose treatment alone did not consistently alter endogenous sucrose concentration. Interactions between MeJA and sucrose on sugar metabolism are discussed.
اثرات استعمال خارجی متیل ژاسمونات (MeJA) و ساکارز روی عمر گلجایی و غلظت کربوهیدرات غیر ساختاری در گلبرگ ها و برگ های رز شاخه بریده رقم ʼفرست ردʻ مورد مطالعه قرار گرفت. رزها در ظروف پلاستیکی هوابندی قرار گرفته و بوسیله ی بخار متیل ژاسمونات (1/0 میکرولیتر متیل ژاسمونات در لیتر) را به مدت 24 ساعت در دمای 20 درجه سانتیگراد تیمار شدند. سپس گل ها در یک بطری حاوی صفر یا 2 درصد (v/v) محلول ساکارز قرار گرفتند. گلبرگ ها و 2 تا از برگ های 5 برگچه ای بالا در روزهای صفر، 5 و 10 از عمرگلجایی، جدا شدند. نمونه ها جداگانه در نیتروژن مایع منجمد و منجمد – خشک شدند. کربوهیدرات های غیرساختاری استخراج شده و با استفاده از HPLC استاندارد که دستگاه تشخیص پخش نوری تبخیری متصل بود، تعیین مقدار شدند. تیمار بخار MeJA عمرگلجایی گل و برگ رز رقم ʼفرست ردʻ را افزایش داد. تفاوت معنیداری بین عمر برگ رزهای شاخه بریده رقم ʼفرست ردʻ که با MeJA و ساکارز تیمار شده بودند، مشاهده شد؛ این تفاوت در عمر گل به چشم نخورد. شاخه های رز تیمار شده با MeJA در غیاب ساکارز در مقایسه با گل هایی که فقط با 2 % ساکارز تیمار شده بودند، عمر بیشتری داشتند ( 14 روز در مقابل 8/12 روز). ساکارز و میواینوزیتول و به مقدار کمتری گلوکز در گلبرگهای رز در حین عمر گلجایی کاهش نشان داد، حتی وقتی با 2 % ساکارز تیمار شدند. بر عکس، مقدار فروکتوز در گلبرگ ها حین گذشت عمر گلجایی، بالا رفت. نه ساکارز و نه MeJA اثر معنی داری روی هیچ یک از قندهای گلبرگ ها نداشتند. در عوض، تفاوت های معنی داری در همه قندها در برگ های تیمار شده با ساکارز و MeJA ملاحظه شد. کاربرد همزمان ساکارز و MeJA به شدت میزان ساکارز داخلی برگ را افزایش داد؛ در غیاب 2 % ساکارز این قضیه معکوس شد. تیمار ساکارز به تنهایی اثر پایداری بر تغییر غلظت ساکارز داخلی ندارد. برهمکنش ساکارز و MeJA روی متابولیزم قند بحث می شود.
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