不同贮藏温度下彩色马蹄莲块茎解除休眠的养分代谢和酶活性变化  

Changes of carbohydrate metabolism and enzyme activities of dormancy-breaking calla lily's tubers at different storage temperatures

作　　者：周涤[1] 卫尊征[1] 王贤[1] 熊敏[1] 贾桂霞[2] 

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097 [2]北京林业大学园林学院,北京100083

出　　处：《上海农业学报》2012年第4期50-54,共5页Acta Agriculturae Shanghai

基　　金：国家科技支撑计划项目(2009BADB8B04);北京市农林科学院科技创新能力建设专项(KJCX201101010-27)资助

摘　　要：以彩色马蹄莲(Zantedeschia hybrids)品种‘Black Magic'为试材,在6、9、12、1 5℃贮藏0、28、56、84、112 d条件下,研究其块茎的淀粉、可溶性总糖、还原糖含量以及淀粉酶、过氧化物酶(POD)、超氧化歧化酶(SOD)和过氧化氢酶(CAT)的活性变化。结果表明:淀粉含量以及4种酶的活性变化均呈现出随贮藏时间的增加而逐渐下降的趋势;贮藏温度越高,块茎内POD、SOD和CAT酶活性下降越明显;这3种酶活性与块茎萌芽率呈负相关。The Calla lily hybrid ＇Black Magic＇ was used as a test material,and variations of its tu- bers＇ starch, total soluble sugar and reducing sugar contents, and amylase, peroxidase（POD）, superox- ide dismutase（SOD）and catalase（CAT）activities were studied under 0,28,56,84 and 112 d storage at 6,9,12 and 15 ℃. The results indicated that the starch content and the 4 enzyme activities gradually decreased with storage time; the higher the storage temperature, the more obvious the decrease of POD,SOD and CAT activities ; and those 3 enzyme activities were negatively correlated to the germi- nation rate of the tubers.

关 键 词：彩色马蹄莲 块茎 贮藏 解除休眠 养分代谢 酶活性 

分 类 号：S682.2[农业科学—观赏园艺] S601[农业科学—园艺学]