长豇豆荚果发育过程中可溶性糖及可溶性蛋白含量的变化  

Research on Changes of Soluble Sugar and Soluble Protein Contents during Development of Long Cowpea Pod

作　　者：詹园凤[1] 杨衍[1] 党选民[1] 曹振木[1] 张秀明[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所/农业部热带作物种质资源利用重点开放实验室,海南儋州571737

出　　处：《长江蔬菜》2011年第18期49-51,共3页Journal of Changjiang Vegetables

基　　金：国家科技支撑计划(2009BADA2B02-03)

摘　　要：以2份长豇豆种质为试材,对荚果发育过程中的可溶性糖和可溶性蛋白含量的变化进行了研究。结果表明,随着荚果的发育,其可溶性糖含量逐渐增加,花后4～10 d,可溶性糖含量增加缓慢,花后10～19 d,可溶性糖含量增加较快;而可溶性蛋白含量则呈逐渐下降趋势,花后1～13 d下降较快,花后13～19 d下降较缓慢。The changes of soluble sugar and soluble protein contents in 2 long cowpea germplasms JD1007 and JD1016 were studied during the development of pods.The results showed the content of soluble sugar increased as the development of the pods,and it increased slowly in 4-10 days after flowering,while increased sharply during 10-19 days after flowering.The content of soluble protein decreased as the development of the pods,and it decreased sharply in 1-13 days after flowering and decreased slowly during 13-19 days after flowering.

关 键 词：长豇豆 可溶性糖 可溶性蛋白 

分 类 号：S643.4[农业科学—蔬菜学]