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不同成熟度烤烟叶片主脉叶绿体的差异
引用本文:周杰,杨虹琦,周冀衡,王勇,周旺春.不同成熟度烤烟叶片主脉叶绿体的差异[J].湖南农业大学学报(自然科学版),2007,33(2):174-176.
作者姓名:周杰  杨虹琦  周冀衡  王勇  周旺春
作者单位:1. 湖南农业大学,生物科学技术学院,湖南,长沙,410128;湖南农业大学,烟草科学与工程技术重点实验室,湖南,长沙,410128
2. 常德卷烟厂,技术中心,湖南,常德,415000
基金项目:国家烟草专卖局资助项目
摘    要:以烤烟品种K326和G80中部叶为材料,分别在打顶前、欠熟、适熟、过熟阶段取样,用丙酮浸提法测定叶片主脉叶绿素含量;用石蜡切片法制片观察和测定叶片主脉基本组织细胞中的叶绿体数量,并动态记录茎叶夹角的变化.结果表明,叶片主脉叶绿素含量和叶绿体数量随着成熟度的提高而降低,叶绿体解体加快.K326和G80在茎叶夹角为50°左右时,处于适熟阶段.

关 键 词:烤烟  成熟度  主脉  叶绿体  叶绿素  茎叶夹角
文章编号:1007-1032(2007)02-0174-03
修稿时间:2007年1月29日

Difference of flue-cured tobacco's chloroplast of main nerve in different maturing
ZHOU Jie,YANG Hong-qi,ZHOU Ji-heng,WANG Yong,ZHOU Wang-chun.Difference of flue-cured tobacco''''s chloroplast of main nerve in different maturing[J].Journal of Hunan Agricultural University,2007,33(2):174-176.
Authors:ZHOU Jie  YANG Hong-qi  ZHOU Ji-heng  WANG Yong  ZHOU Wang-chun
Abstract:The middle site leaves of two kinds of flue-cured tobacco(K326 and G80) are studied when the leaves are no-,green,riped or over riped respectively.The amount of chloroplast was studied by olefin slice,and the content of chlorophyll of main nerve is studied by ketone,while the angle of stem to leaf is noted.It shows that the content of chlorophyll and the number of chloroplast debases with the maturing.K326 and G80 are riped when the angle of stem to leaf is about 50.
Keywords:tobacco  maturing  main nerve  chloroplast  chlorophyll  angle of stem to leaf
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