打顶对芝麻光合特性和品质的影响研究  

Study on the photosynthesis property and quality of sesame by topping

作　　者：高桐梅 卫双玲 张海洋 李春明 张仙美 

机构地区：[1]河南省芝麻研究中心,河南郑州450002 [2]漯河市农业科学院,河南漯河462000

出　　处：《河南农业大学学报》2011年第1期33-37,共5页Journal of Henan Agricultural University

基　　金：国家公益性行业科研专项(nyhyzx07-015);国家"948"引进项目(2006-G22);国家芝麻产业技术体系建设项目(nycytx-20)

摘　　要：在大田管理条件下,研究了打顶对芝麻叶片光合特性和品质的影响.结果表明,从出苗后20 d开始至出苗后80 d打顶,各处理光合速率分别是对照的195.92%,142.86%,118.71%,120.75%,109.86%,108.16%和109.52%,对蒸腾强度和气孔导度的影响为出苗后30 d打顶处理最大.打顶对芝麻品质的影响为前期打顶能显著增加各种氨基酸的含量,特别是在出苗后第40天和第50天打顶处理,氨基酸含量最大,而后期打顶则降低了芝麻子粒中各氨基酸组分的含量,打顶能促进芝麻子粒中脂肪酸各组分的进一步转化,促进脂肪酸由饱和状态向不饱和状态转化.Photosynthesis property and quality of sesame by topping were analysed under the field conditions.The results showed that photosynthesis property was 195.92%,142.86%,118.71%,120.75%,109.86%,108.16% and 109.52% of CK respectively by topping 20～80 days after seedling emergence.The effect of topping was most significant for E and C by topping 30 days after seed ling emergence,which would help protein to for m and accumulate in the early stage,especially topping 40 days and 50 days after seedling emergence,and cause to drop in the late stage,promote fatty acid to further change from saturated conditions to unsaturated conditions.

关 键 词：芝麻 打顶 光合特性 品质 

分 类 号：S565.3[农业科学—作物学]