氟化氢熏气对金华佛手叶片、花和果实中有机营养物含量的影响  

Effects of HF Fumigation on Organic Nutrients in the Leaf, Flower and Fruit of Finger Citron

作　　者：徐丽珊[1] 蒋德安[2] 

机构地区：[1]浙江师范大学化学与生命科学学院,金华321004 [2]浙江大学生命科学学院,杭州310029

出　　处：《植物生理学通讯》2004年第5期545-548,共4页Plant Physiology Communications

基　　金：浙江省自然科学基金(301467)。

摘　　要：HF人工熏气后佛手叶中光合速率及叶绿素、可溶性总糖、蔗糖、核酸、蛋白质含量均下降,淀粉及果糖含量上升;花中果糖、蔗糖、可溶性总糖及核酸含量均下降;果中的果糖、蔗糖及可溶性糖含量均上升,蛋白质含量下降。Results showed that, after fumigation, photosynthetic rate, chlorophyll, total soluble sugar, sucrose,nuclear acid and soluble protein contents in leaves all decreased, while the contents of starch and fructoseincreased. The total soluble sugar, fructose, sucrose and nuclear acid contents of the flower lowered in thetreated plants. For the fruit of the treated plants, it exhibited that total soluble sugar, fructose and sucroseincreased, while protein contents dropped.

关 键 词：可溶性总糖 有机营养 蛋白质含量 蔗糖 果实 可溶性糖含量 光合速率 果糖 淀粉 叶绿素 

分 类 号：S666.9[农业科学—果树学]