青花菜绿体春化过程中核酸含量的变化  

Effect of Vernalization on Nucleic Acid Content of Brassica oleracea L. var. italica Plenck

作　　者：蒋欣梅[1] 吴美璇[1] 于锡宏[1] 刘生财[1] 徐薇[1] 

机构地区：[1]东北农业大学园艺学院,黑龙江哈尔滨150030

出　　处：《中国蔬菜》2011年第10期41-44,共4页China Vegetables

基　　金：黑龙江省自然科学基金项目(C201039);东北农业大学创新团队项目(CXT002-2-2)

摘　　要：以早熟青花菜品种清风青花菜103为试材,对5片真叶期的植株进行春化处理〔昼温/夜温=(17.3±1)℃/(9.3±1)℃〕,研究青花菜绿体春化过程中核酸含量的变化规律。结果表明:经绿体春化后,青花菜体内的DNA、RNA和总核酸含量以及RNA/DNA的比值均比未经过春化处理的对照高,且均随着春化的进程而升高;其中RNA、总核酸含量和RNA/DNA的比值在春化完成前均开始迅速增加,而DNA含量则在春化作用结束时才迅速增加。The change of nucleic acid content in broccoli Brassica oleracea L.var.italica Plenck during vernalization under temperatures in daytime/at night=(17.3±1)℃/(9.3±1)℃ was studied using cultivar'Qingfengqinghuacai103'with 5 true leaves as experiment material.The results showed that after vernalization,the contents of DNA、RNA and nucleic acid,the ratio of RNA/DNA were higher than the control(CK),which had not be vernalized,and these contents increased with the process of vernalization.Among them,the contents of RNA and total nucleic acid,and the ratio of RNA/DNA were rapidly increased before the vernalization,while the DNA content was swiftly increased at the end of vernalization.

关 键 词：青花菜 春化 核酸 RNA DNA 

分 类 号：S635.3[农业科学—蔬菜学]