不同活力花粉与其内含物及水分含量变化及相关性

【目的】研究花粉内含物的变化与花粉活力之间的关系。【方法】在4℃下贮藏砀山梨花粉,离体萌发法测定花粉活力,近红外光谱仪测定花粉的蛋白质、脂肪、硫甙、水分含量。【结果】随着花粉活力的下降,花粉中总蛋白质含量的增加,总脂肪含量呈锯齿状,硫甙含量呈锯齿状,含水量呈上升趋势。花粉活力与脂肪、硫甙、含水量与蛋白质之间有相互关系,花粉活力与脂肪r为0.623^**,花粉活力与硫甙r为0.813^**;花粉活力与含水量r为-0.886^**,花粉活力与蛋白质r为-0.807^**。【结论】脂肪、硫甙与花粉活力正相关,含水量、蛋白质与花粉活力呈负相关,花粉储藏应干燥以降低花粉呼吸代谢。

Study on the Change and Correlation of inclusion and Water Content under different pollen vitality

【Objective】 We aim to explore the relationship between pollen inclusion and pollen viability.【Method】 The pollen viability of Dangshan pear, which was stored at 4 degree centigrade conditions for for 0 days, 7 days, 27 days, 43 days and 65 days, was determined by means of in vitro pollen germination method. And the content of the protein fatty glucosinolins water in pollen was measured by near infrared spectrometer. 【Result】The results showed that: the protein content increased, the total fat content and glucosinolates were serrated, along with the pollen vitality decreased. The water content was increased with the increase of storage time and without desiccant. The studies have shown that pollen vitality are associated with fatty, glucosinolate, water content and protein. They correlation were 0.623, 0.813, -0.886, -0.807, respectively. 【Conclusion】Fat and glucosinolates are positively related to pollen vitality, and water content and protein are negatively correlated with pollen viability, and pollen respiration is reduced by drying in long term pollen storage. It has positive correlation that the pollen viability with fatty, glucosinolate. The pollen viability has negative correlations with water content, protein. Therefore, pollen are dehydrated to conserve them for depressed respiratory action.