| 板栗种子发育期间褐变的影响因素及其与脱水耐性的关系 |
| |
| 引用本文： | 宗梅,蔡永萍,金鑫.板栗种子发育期间褐变的影响因素及其与脱水耐性的关系[J].安徽农业科学,2005,33(8):1405-1407. |
| |
| 作者姓名： | 宗梅 蔡永萍 金鑫 |
| |
| 作者单位： | 1. 安徽农业大学生命科学学院,安徽,合肥,230036;安庆师范学院生命科学系,安徽,安庆,246000
2. 安徽农业大学生命科学学院,安徽,合肥,230036 |
| |
| 基金项目： | 安徽省教育厅学科带头人培养基金 |
| |
| 摘 要： | 研究了板栗种子发育过程中褐变的影响因素。结果表明:随着板栗种子的不断发育,板栗种子的褐变也随之上升,过氧化物酶(POD)、多酚氧化酶(PPO)对板栗种子褐变起催化作用,且与褐变呈显著相关。说明板栗种子主要是发生酶促褐变,且POD起主要作用。同时显示,板栗种子的发芽率、活力指数与褐变度、POD呈极显著正相关。
|
| 关 键 词： | 板栗种子 脱水耐性 褐变 |
| 文章编号： | 0517-6611（2005）08-1405-03 |
| 修稿时间： | 2005-06-29 |
Effective Factors of Browning and Relationship between Browning and Desiccation Tolerance during the Development of Chestnut Seed |
| |
| Zong Mei;Cai YongPing;Jin Xin.Effective Factors of Browning and Relationship between Browning and Desiccation Tolerance during the Development of Chestnut Seed[J].Journal of Anhui Agricultural Sciences,2005,33(8):1405-1407. |
| |
| Authors: | Zong Mei;Cai YongPing;Jin Xin |
| |
| Abstract: | In the paper the effective factors of browning during the development of chestnut seed were mainly studied. The results indicated that browning increased, with the development of chestnut seed.POD and PPO were main enzymes that eatalyzed browning, and presented distinetive correlation with browning. So it was enzymatic browning in chestnut seeds, furthermore POD acted the primary role. The germination rate and vigour index showed distinctly positive correlation with brown intensity and POD. |
| |
| Keywords: | Chestnut seed Desiccation tolerance Browning |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
