Effect of Blue Light on Photosynthetic Performance and Accumulation of Sugar and Organic Acids in Greenhouse Nectarine

doi:10.11983/CBB17136

Abstract

Abstract: With the nectarine variety Shuguang as test material and blue light set artificially, the photosynthetic performance and the accumulation of sugar and acid in leaves and fruits were examined, and diurnal changes of the stomata in five key growth periods were observed. Blue light increased the net photosynthetic rate and the contents of chlorophyll a and b. The ratio of chlorophyll a/b was decreased and the leaf area increased. The opening time of the stomata was advanced, and maximum opening was earlier and closing time hysteretic. Fructose, glucose and sorbitol were the main assimilates in leaves, with the highest content being sorbitol. Fructose, glucose, sorbitol and sucrose were the main assimilates in fruit, and sucrose was the main soluble sugar at fruit maturity. As compared with the control, blue light conferred lower content of the three assimilates in leaves, whereas the content of total sugar and sucrose in fruit was higher, which suggests that blue light enhanced the ability to transfer photosynthetic products from leaves to fruit. Oxalic acid was the main organic acid in both leaves and fruits. The content of organic acid under blue light in leaves was decreased, and the sugar to acid ratio was significantly increased, by 30.5%. The key period of peaches improving the sugar to acid ratio under blue light was the late hard nucleus period. Supplementing blue light could be a technical measure to improve photosynthetic performance and fruit quality and could be further applied in the cultivation of greenhouse fruit trees.

Key words: blue light, greenhouse nectarine, organic acid, photo-assimilate, photosynthetic performance

Zhao Xuehui, Xiao Wei, Guo Jianmin, Gao Dongsheng, Fu Xiling, Li Dongmei. Effect of Blue Light on Photosynthetic Performance and Accumulation of Sugar and Organic Acids in Greenhouse Nectarine[J]. Chinese Bulletin of Botany, 2018, 53(2): 227-237.

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URL: https://www.chinbullbotany.com/EN/10.11983/CBB17136

https://www.chinbullbotany.com/EN/Y2018/V53/I2/227

Figures/Tables 6

Figure 1 Effects of supplementary blue light on photosynthetic parameters in leaves during peach fruit development(A) Stomatal conductance (Gs); (B) Net photosynthetic rate (Pn); (C) Intercellular CO2 concentration (Ci). Different lowercase letters indicate significant differences at 0.05 level among treatments.

Table 1 Effects of supplementary blue light on pigment content and leaf area

Treatment	Chlorophyll a (mg·g^-1FW)	Chlorophyll b (mg·g^-1 FW)	Chlorophyll (a+b) (mg·g^-1 FW)	Chlorophyll a/b	Carotenoids (mg·g^-1 FW)	Leaf area (cm²)
Blue light	2.630*	0.868*	3.498*	3.030	0.491	75.100*
CK	2.305	0.706	3.011	3.265*	0.522	46.458

Figure 2 The statistical analysis of diurnal variation of stomatal opening rate (A) and stomatal opening area (B) of peach leavesDifferent lowercase letters indicate significant differences at 0.05 level among treatments.

Figure 3 Observation of stomatal morphology of peach leaves at some critical moments in a day(A), (C) and (E) The stomatal morphology in the control of peach leaves at 8:00, 14:00 and 18:00, respectively; (B), (D) and (F) The stomatal morphology in the supplemental blue light of peach leaves at 8:00, 14:00 and 18:00, respectively.

Figure 4 Effects of supplementary blue light on photo-assi- milate in leaves and fruit during peach fruit development(A) The contents of fructose in leaves; (B) The contents of glucose in leaves; (C) The contents of sorbitol in leaves; (D) The contents of total sugar in leaves; (E) The contents of fructose in fruit; (F) The contents of glucose in fruit; (G) The contents of sorbitol in fruit; (H) The contents of sucrose in fruit; (I) The contents of total sugar in fruit. Different lowercase letters indicate significant differences at 0.05 level among treatments.

Figure 5 Effects of supplementary blue light on organic acid in leaves and fruit and the sugar and acid ratio of fruit during peach fruit development(A) The contents of oxalic acid in leaves; (B) The contents of succinic acid in leaves; (C) The contents of citric acid in leaves; (D) The contents of total acid in leaves; (E) The contents of oxalic acid in fruit; (F) The contents of succinic acid in fruit; (G) The contents of citric acid in fruit; (H) The contents of tartaric acid in fruit; (I) The contents of total acid in fruit; (J) Sugar and acid ratio of fruit. Different lowercase letters indicate significant differences at 0.05 level among treatments.

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