葡萄枝条中淀粉、还原糖及脂类物质变化与抗寒性的关系

显微化学观察表明，越冬期间，葡萄枝条组织中的淀粉、还原糖、脂肪及拟脂类物质的分布，数量和变化动态与其抗寒性密切相关。主要表现为抗寒种类淀粉积累早而数量多，水解晚但速度快且彻底，还原糖一直保持较高水平且韧皮部多于木质部；脂肪及拟脂类物质含量高，密集于形成层处，组织间含量与其抗寒力正相关。抗寒性强的种类其枝条木栓层厚，细胞层数多，木栓化程度高。

Changes of Starch,Reducing Sugar and Lipids in Grape Shoots,and Their Relationships to Cold Resistance

In the work,studies of histologic characteristics of tissues during overwinter- ing period on six grape species and varieties was presented. The observation showed that,thestarch content in the tissues of grape shoots increased as the temperrure fell in the autumn,the starch grains gradually disintegrated when the temperature dropped furrher.In the grapeshoots of winter hardy species,the starch grains synthesized early and in large guantity,dis-appeared late and fast.Meanwhile,there were more reducing sugar in phlome than in x- lem,and maintained in high content during the overwintering period. In winter hardyspecies,the content of fat and lipids was high in tissues, and accumulated on cambium ofshoots.The content was clcoely correlated with its cold resistance in different tissues. Inwinter hardy species,the cork layer of shoots was thicker and the degree of corkificationwas higher than those of th e non-hardy species.