Plant Growth Regulation

, Volume 48, Issue 2, pp 137-144

First online:

Thermotolerance and Related Antioxidant Enzyme Activities Induced by Heat Acclimation and Salicylic Acid in Grape (Vitis vinifera L.) Leaves

  • Li-Jun WangAffiliated withInstitute of Botany, Chinese Academy of Sciences
  • , Shao-Hua LiAffiliated withInstitute of Botany, Chinese Academy of Sciences Email author 

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Thermotolerance and related antioxidant enzyme activities induced by both heat acclimation and exogenous salicylic acid (SA) application were studied in grapevine (Vitis vinifera L. cv. Jingxiu). Heat acclimation and exogenous SA application induced comparable changes in thermotolerance, ascorbic acid (AsA), glutathione (GSH), and hydrogen peroxide (H2O2) concentrations, and in activities of the antioxidant enzymes superoxide dismutase (SOD), peroxidase (POD), glutathione reductase (GR), ascorbic peroxidase (APX) and catalase (CAT) in grape leaves. Within 1 h at 38 °C, free SA concentration in leaves rose from 3.1 μg g−1 FW to 19.1 μg g−1 FW, then sharply declined. SA application and heat acclimation induced thermotolerance were related to changes of antioxidant enzyme activities and antioxidant concentration, indicating a role for endogenous SA in heat acclimation in grape leaves.


Antioxidant enzymes H2O2 Heat acclimation Salicylic acid Thermotolerance Vitis vinifera