温度对荞麦芽菜、叶片及籽粒芦丁含量的影响  

Effects of temperature on rutin content of seedling, leaf and seed of buckwheat.

作　　者：陈进红[1] 文平[1] 

机构地区：[1]浙江大学农学系,浙江杭州310029

出　　处：《浙江大学学报（农业与生命科学版）》2005年第1期59-61,共3页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：浙江省科技厅资助项目(2003C32029).

摘　　要：在智能人工气候箱条件下,分析研究了生长在3种培养温度下的4个荞麦品种芽菜的芦丁含量以及开花结实期温度处理对荞麦叶片和种子芦丁含量的影响.结果表明,随着培养温度的提高,荞麦芽菜的芦丁含量呈降低趋势;而开花结实期较高的温度则增加叶片和籽粒的芦丁含量.The effects of temperature on rutin content of seedling,leaf and seed of buckwheat were studied with growth chamber. The results showed the rutin content of seedling was significantly higher than that of seed and decreased with the increasing temperature. The rutin content of leaf and seed increased with the increasing temperature during grain filling stage.

关 键 词：荞麦 芦丁 温度 芽菜 籽粒 

分 类 号：S311[农业科学—作物栽培与耕作技术] S314[农业科学—农艺学]