锦橙开花座果及果实发育期蛋白质、氨基酸含量变化  

THE FLUCTUATION OF PROTEIN AND AMINO ACID CONTENT IN RELATION TO THE FLOWERING, FRUIT-SETTING AND ENLARGEMENT OF JIN ORANGE

作　　者：刘孝仲[1] 冯在莲 

机构地区：[1]中国农业科学院柑桔研究所

出　　处：《西南农业大学学报（自然科学版）》1990年第4期410-415,共6页Journal of Southwest Agricultural University

摘　　要：锦橙开花座果、果实发育及根系生长高峰,均处于蛋白质急剧分解过程。蛋白质降解愈多,落果愈多,果实膨大愈快,根系发育愈旺。从花蕾期到果实膨大第二次高峰期,蛋白质有三次较大的积累和消耗过程。第一次在花蕾期,积累较高。但在开花和第一次生理落果高峰中,消耗较大,落果最多,占总数的45.17%;第二次积累在果实第一次膨大高峰前,积累低于第一次,消耗也较大;第三次积累在果实第二次膨大高峰前,是蛋白质积累的最高峰,但消耗也最大。这个阶段有16种氨基酸参与,主要的有11种。蛋白质、氨基酸趋势一致,波相交错相反。The flowering, fruit-setting, physiological fruit-dropping and fruit enlargement are closely related to the fluctuation of protein amino acid content. The flowering, fruit-setting, the peak of fruit-dropping and fruit enlargement are just at the time during the process of protein sharply catabolized. The more protein decreases, the more heavy fruit-dropping and quick fruit enlargement appear. The amount of protein accumulates and diminishes three times before the flowering to 2nd peak of fruit enlargement. At the first time it accumulates higher before flowering, and diminishes sharply at flowering and the first peak of fruit dropping. The flowers and young fruit dropping reach their maximum, occupying 45.17% of the total dropped fruit. The second time accumulation of protein is before the first peak of fruit enlargement, and lower than the first peak of fruit enlargement. The third accumulation of protein reaches its maximum before the second peak of fruit enlargement and diminishes sharply. During the stage of flowering, fruit-setting, physiological fruitdropping and fruit enlargement, 16 amino acids have been determined. In the 16 amino acids closely related to flowering, fruit-setting, fruit enlargement there are amino acids joining in at three stage. The general tendency of fluctuation of the protein and amino acid contents coincided with each other but in an inverse direction.

关 键 词：锦橙 开花 座果 发育 蛋白 

分 类 号：S666.401[农业科学—果树学]