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草莓花芽分化过程中叶片碳水化合物和蛋白质含量的变化
引用本文:孙乃波,张志宏.草莓花芽分化过程中叶片碳水化合物和蛋白质含量的变化[J].安徽农业科学,2006,34(11):2328-2329.
作者姓名:孙乃波  张志宏
作者单位:沈阳农业大学园艺学院,辽宁,沈阳,110161
摘    要:以3种不同需冷量的草莓品种为试材,采用石蜡切片法确定其花芽分化进程,并测定相应时期内的可溶性总糖、还原糖、淀粉和可溶性蛋白的含量。结果表明:在花芽分化过程中,3个品种的可溶性总糖、还原糖、淀粉和可溶性蛋白的变化趋势较为接近。可溶性总糖、还原糖含量在整个分化过程中一直呈上升趋势。淀粉含量在分化期前变化不大,在花序分化期迅速上升后下降。可溶性蛋白含量在分化期前迅速下降,在花序分化期先上升后下降。可溶性总糖、还原糖、淀粉在整个分化过程中,需冷量长的品种高于需冷量短的品种。可溶性蛋白在分化过程中,需冷量短的品种高于需冷量长的品种。

关 键 词:草莓  花芽分化  可溶性总糖  还原糖  淀粉  可溶性蛋白
文章编号:0517-6611(2006)11-2328-02
收稿时间:2006-03-05
修稿时间:2006-03-05

Content Change of Carbohydrate and Protein during Flower Bud Differentiation of Strawberry
SUN Nai-bo et al.Content Change of Carbohydrate and Protein during Flower Bud Differentiation of Strawberry[J].Journal of Anhui Agricultural Sciences,2006,34(11):2328-2329.
Authors:SUN Nai-bo
Institution:College of Horticulture, Shenyang Agricultural University, Sbenyang,Liaoning 110161
Abstract:Three different chilling-required strawberry cultivars were adopted in the experiment.The course of flower bud differentiation was observed and the content changing of total soluble sugar,reducing sugar,starch and soluble protein were measured during flower bud differentiation.The results indicated that the amounts of total soluble sugar,starch and soluble protein during the bud differentiation showed a similar tendency among three cultivars.The total sugar and reducing sugar content were steadily increased.There was little change in the content of starch before the initial stage but significant increase and then decrease during the period of flower cluster differentiation.The soluble protein was significantly decreased before the initial stage but increased and then decreased during the period of flower cluster differentiation.The content of soluble sugar,reducing sugar and starch of long chilling-required cultivars was higher than that of short chilling-required cultivars during the differentiation period but the content of soluble proteins of short chilling-required cultivars was lower than that of long chilling-required cultivars.
Keywords:Strawberry  Flower-bud differentiation  Total soluble sugar  Reducing sugar  Starch  Soluble protein
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