硼素营养对魔芋品质及几种酶活性的影响  

Effect of Boron Nutrition on Quality and Enzyme Activity of Amorphophallus

作　　者：牛义[1] 王启军[1] 张盛林[1] 王志敏[1] 

机构地区：[1]南方山地园艺学教育部重点实验室重庆高校魔芋资源利用工程研究中心重庆市蔬菜学重点实验室西南大学园艺园林学院,重庆400715

出　　处：《中国蔬菜》2011年第20期63-68,共6页China Vegetables

基　　金：中央高校基本科研业务费专项资金资助(XDJK2009C129);西南大学博士科研启动基金资助(SWU110011)

摘　　要：以白魔芋为试材,采用盆栽的方法,研究了6个硼素浓度处理对魔芋的葡甘聚糖、可溶性糖、淀粉、可溶性蛋白质含量和SOD、POD、PPO活性以及MDA含量的影响。结果表明:硼素营养与魔芋品质及几种酶活性有密切的关系,适宜的硼素浓度能有效地提高魔芋葡甘聚糖、可溶性糖、淀粉、可溶性蛋白质含量;增加POD、SOD活性,降低MDA含量、PPO活性,其中以0.25～0.50mg·L-1的硼素浓度效果最佳。魔芋"换头"后,B2(0.25mg·L-1)、B3(0.5mg·L-1)处理的魔芋葡甘聚糖、可溶性糖、淀粉、可溶性蛋白质含量和POD、SOD、PPO活性以及MDA含量与其他处理存在明显差异,说明适宜的硼素浓度可以改善魔芋的品质,抑制膜脂过氧化作用。Pot-cultured experiments were carried out to study the effects of boron nutrition on dissolubility sugar,konjac glucomannan,starch,protein,superoxide dismutase(SOD),peroxidase(POD),polyphenol oxidase(PPO)activity and malondialdehyde(MDA)of Amorphophallus.The results showed that there was a close relationship between B nutrition and quality,as well as several enzyme activities of Amorphophallus.Suitable boron concentrations could increase contents of dissolubility sugar,konjac glucomannan,starch,soluble protein,activities of SOD and POD,decrease content of malondialdehyde and PPO activity.0.25-0.50 mg?L-1 are best in 6 treatments.After the old replaced by the new,there are extremely obviously difference between dissolubility sugar,konjac glucomannan,starch,soluble protein,MDA,activities of SOD and POD of treatment B2,B3 and that of other treatment.This indicated that suitable boron concentrations could change quality of Amorphophallus and inhibit membrane lipid peroxidation.

关 键 词：魔芋 硼素营养 品质 酶活性 

分 类 号：S632.9[农业科学—蔬菜学]