菜用大豆荚果发育过程中可溶性糖的变化及其与主要生理指标的关系研究

以3个菜用大豆品种为试材,对荚果发育过程中可溶性糖的变化及其与叶片光合速率、荚果呼吸速率、荚果淀粉酶活力的关系进行了研究.结果表明,随着荚果的不断发育,可溶性糖含量逐渐增加,在花后20～30 d增加缓慢,至30～40 d急剧增加;叶片光合速率在花后30 d前不断升高,之后仍维持较高水平;此间叶片呼吸速率变化不大;荚果淀粉酶活力20 d前缓慢增加,20 d后迅速升高.淀粉酶活力及叶片光合速率的变化皆与可溶性糖呈显著正相关.由于光合产物积累多而呼吸消耗较少,加之较高的淀粉酶活力加速了淀粉向可溶性糖的转化,使可溶性糖含量不断增加,尤以花后30～40 d增速最快.

Study on the Changes of Soluble Sugar Content and the Relationships between It and Some Main Physiological Indexes during the Development of Vegetable Soybean Pod

The changes of soluble sugar in vegetable soybean(Glycine max Merr.) pod were studied during the development of pod by the cultivation of No.75 vegetable soybean, Black vegetable soybean and No.301 vegetable soybean. The relationships between the content of soluble sugar in pod and the leaf photosynthesis, the respiratory rate of pod, the activity of amylase were also studied .The results showed the content of soluble sugar increased as the development of soybean pod. The content of soluble sugar increased slowly in 20~30days after flowering and increased sharply during 30~40 days after flowering. The Pn of leaves increased in 30 days after flowering, and still in high level after 30 days. The rate of respiration of pod changed little. The activity of amylase in soybean pod increased slowly before 20 days and thereafter increased greatly. The changes of amylase and Pn in leaves had significant positive relationship with the content of soluble sugar. The leaves with higher Pn provided the strong material source for the development of soluble sugar etc. The amylase with higher activity increased the speed of the transformation of soluble sugar from starch.