短时间高温处理下桃芽淀粉和可溶性糖含量变化与自然休眠解除的关系  

Relationship between the content of starch and soluble sugar and the dormancy release in peach bud treated by short-term heating

作　　者：王海波[1] 高东升[1] 王孝娣[2] 李疆[3] 

机构地区：[1]山东农业大学园艺科学与工程学院,山东泰安271018 [2]中国农业科学院果树研究所,辽宁兴城125100 [3]新疆农业大学园艺学院,乌鲁木齐830052

出　　处：《果树学报》2005年第6期615-619,共5页Journal of Fruit Science

基　　金：国家863计划资助项目(2001AA247041-2)。

摘　　要：以6年生曙光油桃为试材,研究40℃、45℃、50℃3个梯度高温短时间处理对花芽和叶芽的存活率、萌芽级数以及淀粉和可溶性糖含量的影响,探讨短时间高温处理对桃芽自然休眠的调控效应。结果表明:随短时间高温处理时期的推迟,处理温度的升高,处理持续时间的延长,短时间高温处理对桃芽自然休眠的解除作用增强。11月30日高温处理中,40℃高温处理对桃芽自然休眠解除呈负调控效应,其萌芽级数和可溶性糖含量均低于对照,而淀粉含量高于对照;45℃和50℃高温处理对桃芽自然休眠解除呈正调控效应,其萌芽级数和可溶性糖含量与对照相比明显升高,而淀粉含量显著降低,虽然部分花芽和叶芽因高温处理而死亡,但是在存活芽中短时间高温对桃芽自然休眠的解除作用明显增强。12月10日高温处理中,40℃高温处理对桃芽自然休眠解除的调控效应不明显,45℃和50℃高温处理和11月30日处理相同,具有正调控效应,只是前者对桃芽自然休眠的解除效果优于后者。不同高温处理桃芽的萌芽级数和淀粉含量及可溶性糖含量之间的相关性分析表明,淀粉含量的降低,可溶性糖含量的升高即淀粉向可溶性糖的快速转变是高温解除休眠的部分原因。Experiment was carried out with 6-year-old trees of Shuguang nectarine cultivar, which were treated with shortterm heating of 40℃ ,45℃ and 50℃ for studying the effects on the leaf and fruit bud life, bud burst, the content of starch and soluble sugar, and on the dormancy release. The results showed that the effects of short-tern heat treatment on the dormancy release were advanced by postponing the treatment date and the higher temperature treated. On 30 November, compared with non-heating treatment （CK）, the date of dormancy release was postponed, the bud burst and the content of soluble sugar were lower and the content of starch was higher on 40℃-heating treatment. Whereas, 45℃ and 50℃-heating treatment had the contrary effects. On 10 December, 40℃-heating treatment nearly had the same results as CK on the above factors and the effects of 45℃ and 50℃-heating treatment on dormancy release were the same as the treatment on 30 November, and the effect of the former was superior to the latter. The correlation of the rate of bud burst and the content of starch and soluble sugar of the different treatments indicated that the decrease of starch content and the increase of soluble sugar were one of the causes for dormancy release, i.e., the transition of starch to soluble sugar is one of the causes of dormancy release.

关 键 词：桃 芽 短时间高温 自然休眠 淀粉 可溶性糖 

分 类 号：S662.1[农业科学—果树学]