Plant Growth Regulation

, Volume 72, Issue 3, pp 229–238 | Cite as

Sucrose metabolism in grape (Vitis vinifera L.) branches under low temperature during overwintering covered with soil

  • Han-Yu Jiang
  • Wei Li
  • Bai-Jun He
  • Yu-Hong Gao
  • Jin-Xing Lu
Original paper


The effect of low temperature on sugar content and activities of key enzymes related to sucrose metabolism in grape (Vitis vinifera L.) branches during overwintering covered with soil was investigated. We measured the contents of soluble sugar and the activities of sucrose-phosphate synthase (SPS), sucrose synthase (SS), acid invertase (AI) and neutral invertase (NI) of three grape varieties with different freezing tolerance, Beta, Vidal and Merlot, in October, 2011, January, 2012 and March, 2012. The result showed that: total soluble sugar had the significant negative correlation, −0.988, with temperature during overwintering covered with soil. The content of hexose was about twofold content of sucrose in January, while sucrose increased and the hexose decreased to a very low level in March, the ratios between hexose and sucrose declined to 0.26, 0.15 and 0.18. Sucrose was more important than hexose in protecting grape branches from cold injury under low temperature, but non-freezing. The accumulation of sucrose was mostly due to the elevation of the SPS activity, whereas the increase of hexose was due to the enhanced AI activity. Three grape varieties responded to low temperature positively as reflected by the variations of physiological and biochemical characteristics, such as superoxide dismutase, catalase and proline. Besides, by the principal components analysis and combined with cultivation practices, among twelve characteristics, the sugar metabolism mainly contributed to the difference of the cold resistance. The results indicated that sucrose metabolism regulation played an important role during overwintering covered with soil, and it was the key factor to explain the difference of cold resistance.


Sucrose metabolism Low temperature Wine grape Overwintering 







Superoxide dismutase



This work was supported partially by National Natural Science Foundation of China (Grant No. 31360298), Department of Agriculture of Gansu Province (Project # GNSW-2010-16) and Sheng Tong-Sheng foundation of Gansu Agriculture University(Project # GSAU-STS-1227).


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Copyright information

© Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Han-Yu Jiang
    • 1
  • Wei Li
    • 1
  • Bai-Jun He
    • 2
  • Yu-Hong Gao
    • 3
  • Jin-Xing Lu
    • 1
  1. 1.College of Life Sciences and TechnologyGansu Agricultural UniversityLanzhouChina
  2. 2.Gansu Zixuan Winery Co.JiayuguanChina
  3. 3.College of AgronomyGansu Agricultural UniversityLanzhouChina

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