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

Abstract

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.

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Abbreviations

APX:

ascorbate peroxidase

AsA:

ascorbic acid

CAT:

catalase

GR:

glutathione reductase

GSH:

glutathione

POD:

peroxidase

SA:

salicylic acid

SOD:

superoxide dismutase

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Correspondence to Shao-Hua Li.

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Wang, LJ., Li, SH. Thermotolerance and Related Antioxidant Enzyme Activities Induced by Heat Acclimation and Salicylic Acid in Grape (Vitis vinifera L.) Leaves. Plant Growth Regul 48, 137–144 (2006). https://doi.org/10.1007/s10725-005-6146-2

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  • DOI: https://doi.org/10.1007/s10725-005-6146-2

Keywords

  • Antioxidant enzymes
  • H2O2
  • Heat acclimation
  • Salicylic acid
  • Thermotolerance
  • Vitis vinifera