杨梅花芽孕育期间叶片酸性蔗糖酶活性及糖类含量的变化  

Changes of Acid Invertase Activity and Correlated Sugar Level in Bayberry Leaves During Flower Bud Initiation Stage

作　　者：李兴军[1] 李三玉[1] 汪国云 吕均良[1] 

机构地区：[1]浙江大学农业与生物技术学院园艺系,浙江杭州310029 [2]余姚市林业局,浙江余姚315400

出　　处：《四川农业大学学报》2000年第2期164-166,共3页Journal of Sichuan Agricultural University

摘　　要：盛果期荸荠种杨梅花芽发端前 ,叶片内还原糖和可溶性总糖均明显地积累 ,而在发端期被消耗。GA3 处理降低还原糖和可溶性总糖的水平而抑制花芽分化。花芽孕育期间 ,蔗糖水平变化过程与酸性转化酶呈相反趋势。花芽发端前 ,蔗糖水平先降低 ,后明显地积累 ,而酸性转化酶活性则先升高 ,再降至最低。发端期 ,蔗糖水平降低而酸性转化酶活性增加。GA3 处理提高酸性转化酶活性而降低蔗糖水平 ,引起新梢旺长而消耗还原糖 ,且显著地降低成花率。year old Bayberry trees of ‘Biji’ cultivar in Yuyao were used to determine the variations of acid invertase activity, reducing sugar level, sucrose level and total soluble sugar level in leaves of spring shoots during flower bud initiation stage in 1999. Reducing sugar and total soluble sugar level accumulated sharply before flower bud initiation, and are consumed during flower bud initiation. The accumulation and degradation of reducing sugar and total soluble sugar is decrease by the treatment with GA 3. The variation of acid invertase activity is contrary to that of sucrose level. Before flower bud initiation, sucrose level decreases, then increases significantly. However, acid invertase activity increases, then decreases sharply. During flower bud initiation, sucrose level decrease, but invertase activity increases. The treatment with GA 3 increases acid invertase activity, but decrease sucrose level, and reduces the rates of flower initiation and flower formation. Sucrose level is controlled by several other enzymes.

关 键 词：杨梅 花芽孕育 蔗糖 酸性转化酶 赤霉素 

分 类 号：S667.601[农业科学—果树学]