绿体春化型大蒜叶片在春化过程中的生理生化变化  

Physiological and biochemical changes in seedlings of vernalization type Allium sativumleaves during vernalization

作　　者：李彤[1] 栗孟飞[1] 李唯[1] 李甜甜[1] 周兰兰[1] 

机构地区：[1]甘肃省干旱生境作物学重点实验室,甘肃农业大学生命科学与技术学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2014年第2期96-101,共6页Journal of Gansu Agricultural University

基　　金：甘肃省农业生物技术研究与应用开发项目(GNSW-2013-20)

摘　　要：以大蒜（Allium sativum）为试验材料,对低温春化作用过程中叶片组织内的可溶性蛋白质、可溶性糖、SOD活性、内源激素 ABA、GA和 IAA水平及特异性蛋白质进行了测定与分析.结果表明：春化作用过程中,可溶性蛋白质、可溶性糖含量及IAA水平无显著变化,SOD活性、ABA和GA水平均逐渐增加,IAA/ABA、IAA/GA和GA/ABA逐渐降低的趋势；春化作用完成后,可溶性蛋白质含量,SOD活性,ABA和 GA水平均显著下降,而可溶性糖含量、IAA水平及 IAA/ABA、IAA/GA和 GA/ABA显著增加；另外,低温春化作用后室温生长一定时期可诱导特异性蛋白质（44.3~29.0 kU）的合成与积累.结果显示,绿体春化型大蒜只有在春化作用完成后,经历适宜的生长条件下一定时期,才会呈现明显的生理生化反应并开始迅速的生长发育.The characteristics of physiological and biochemical changes in leaves of Alliumsativum dur-ing vernalization were studied by detecting and analyzing the contents of soluble protein,soluble sugar,to-tal activity of superoxide dismutase （SOD）,the levels of endogenous hormones ABA,GA,IAA and the ra-tios of IAA/ABA,IAA/GA and GA/ABA,including the specific proteins separation.The results showed that during vernalization the content of soluble protein and sugar,the level of IAA had no significant differ-ence,the activity of SOD and the levels of ABA and GA increased,the ratio of IAA/ABA,IAA/GA and GA/ABA represented the trends of decreasing.After vernalization,the content of soluble protein,the activ-ity of SOD and the levels of ABA and GA decreased markedly,while the content of soluble sugar,the level of IAA and the ratio of IAA/ABA,IAA/GA and GA/ABA increased significantly.In addition,the specific protein （44.3~29.0 kU）was synthesized and accumulated at room temperature after vernalization.All of which indicated that with a suitable growth conditions the characteristics of physiological and biochemical＆amp;nbsp;changed significantly in leaves of Allium sativum L after vernalization.The results of the research would provide a theoretical basis for the further study on the seedling vernalization type plants.

关 键 词：大蒜 春化作用 可溶性蛋白质 可溶性糖 SOD 内源激素 特异性蛋白质 

分 类 号：S633.4[农业科学—蔬菜学]