冬性与春性白菜品种花芽分化前后生理代谢的比较

 研究了冬性植物油冬儿白菜和春性植物菜心花芽分化前后茎尖DNA甲基化水平、赤霉素 (GA)含量和蛋白质的变化。结果表明 ,在花芽分化过程中 ,DNA甲基化水平逐渐下降 ,蛋白质含量逐渐升高 ,GA含量在临界期下降 ,花芽分化开始后又上升 ,2种蔬菜变化趋势一致 ;菜心DNA甲基化水平和赤霉素含量始终高于普通白菜 ,而蛋白质含量低于普通白菜 ,其赤霉素含量的变化幅度则大于普通白菜。此外 ,在白菜中还检测到了花芽分化的特异蛋白

Comparison of Physiological Metabolism During Flower Bud Differentiation in Different Varieties of Brassica campestris L. ssp. chinensis

The levels of DNA methylation, the content of gibberellin(GA) and protein and the kinds of protein in shoot apices were compared between non-heading Chinese cabbage and Brassica parachinensis during flower bud differentiation. The DNA methylation level decreased continuously with floral bud differentiation but the content of protein displayed inverse. The GA content decreased at the beginning but increased at the end. The change tendency of these indexes in two vegetables was similar. The DNA methylation level and the GA content in Brassica parachinensis was higher than that in non-heading Chinese cabbage at any stage while the content of protein was contrary with them. The GA content in Brassica parachinensis fluctuated within a wider range compared with that of non-heading Chinese cabbage. In addition specific proteins were detected in non-heading Chinese cabbage during floral bud differentiation.