青花菜绿体春化过程中同工酶变化研究  

Change of related isoenzyme during vernalization in broccoli

作　　者：刘生财[1] 蒋欣梅[1] 于锡宏[1] 

机构地区：[1]东北农业大学园艺学院,哈尔滨150030

出　　处：《东北农业大学学报》2009年第10期32-36,共5页Journal of Northeast Agricultural University

基　　金：黑龙江省教育厅重点实验室资助项目;东北农业大学创新团队课题资助项目(CXT002-2-3)

摘　　要：试验以青花菜早熟品种"清风103"为试材,对青花菜绿体春化过程中植株中春化相关的酶进行研究。结果表明,青花菜植株在低温春化处理过程中,NR、EST和α-淀粉酶及ASP的活性都呈增加趋势。对EST、α-淀粉酶和POD同工酶分析发现,经过低温春化处理后既有新谱带的产生,也有谱带的消失,产生或消失的谱带可能与青花菜春化有关。The experiment took early maturing variety broccoli Qingfeng103 as experimental material. Related isoenzyme during vernalization in broccoli was studied in this research. The results showed that NR, EST, （x-amylase and ASP activity were significantly increased during vernalization. After the analyse of EST, s-amylase and POD isoenzyme, some new bands appeared but some disappeared. Perhaps these bands were associated with vernalization in broccoli.

关 键 词：青花菜 春化 同工酶 

分 类 号：S63[农业科学—蔬菜学] S624.43[农业科学—园艺学]