葡萄藤潜伏芽的生理和新陈代谢的季节性变化
Santiago Signorelli1,2, Yazhini Velappan2,3, Dina Hermawaty2,3
1Food and Plant Biology group, Department of Plant Biology, School of Agriculture, Universidad de la República, Montevideo, 12900, Uruguay.
Journal of experimental botany
|January 21, 2026
概括
葡萄芽休眠包括三个阶段:准休眠,内休眠和生态休眠. 了解这些阶段和糖代谢是控制葡萄藤芽爆发的关键.
科学领域:
- 植物生理学 植物生理学
- 分子生物学分子生物学
- 农业科学 农业科学
背景情况:
- 葡萄藤 (Vitis vinifera L.) 芽进入休眠状态,以生存不利的条件并同步生长.
- 在葡萄藤芽休眠过渡期间的生理和代谢变化尚未得到充分理解.
研究的目的:
- 为了研究葡萄藤芽的季节性生理和代谢变化.
- 了解休眠深度,呼吸,糖代谢和细胞循环活动的调节.
主要方法:
- 在葡萄酒中休眠深度,呼吸和糖代谢的分析 cv. 卡伯内特索维尼翁的芽.
- 在季节性休眠过渡期间监测细胞周期活动.
主要成果:
- 确定了三个休眠阶段:准休眠 (活跃的新陈代谢,高TCA中间体),内休眠 (峰值休眠,呼吸减缓,糖份变化) 和生态休眠 (增加呼吸,糖分调动,细胞分裂活性).
- 在芽之前观察到糖酸盐的积累,这表明它在促进这个过程中发挥了作用.
结论:
- 葡萄藤芽的季节性休眠是通过明显的生理和代谢变化来调节的.
- 糖代谢和细胞循环动态对于维护休眠状态和葡萄树芽的爆发至关重要.
相关概念视频
Seasoning of Wood
472
Seasoning of wood is a crucial process aimed at reducing and stabilizing the moisture content within the wood to prevent future shrinkage, structural damage, or aesthetic issues once the wood is used in construction. Wood naturally swells when it absorbs moisture and contracts as it dries.
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...
472
Biological Clocks and Seasonal Responses
41.6K
The circadian—or biological—clock is an intrinsic, timekeeping, molecular mechanism that allows plants to coordinate physiological activities over 24-hour cycles called circadian rhythms. Photoperiodism is a collective term for the biological responses of plants to variations in the relative lengths of dark and light periods. The period of light-exposure is called the photoperiod.
41.6K
What is Metabolism?
131.2K
Overview
131.2K
The Tongue and Taste Buds
40.7K
The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
40.7K
Taste Buds and Receptors
4.7K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
4.7K
Physiological Barriers
5.1K
Physiological barriers are semi-permeable cellular structures restricting drug diffusion into intracellular compartments and tissues. There are six types of physiological barriers: blood endothelial, cell membrane, blood-brain, blood-cerebrospinal fluid (CSF), blood-placenta, and blood-testis barriers.
The blood endothelial barrier is the most porous of these. It allows all small ionized, un-ionized, and lipophilic molecules to pass through the endothelial lining into the interstitial space...
The blood endothelial barrier is the most porous of these. It allows all small ionized, un-ionized, and lipophilic molecules to pass through the endothelial lining into the interstitial space...
5.1K


