水分胁迫对温州蜜柑叶片叶绿素、淀粉及果皮糖、酸含量的影响  

Influences of Water Stress on the Contents of Chlorophyll and Starch in Leaf and Contents of Sugar and Acid in Pericarp of Satsuma Mandarin

作　　者：肖玉明[1,2] 卢晓鹏[1,2] 李静[1,2] 黄成能[1,2] 熊江[1,2] 谢深喜[1,2] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128 [2]国家柑橘改良中心长沙分中心,湖南长沙410128

出　　处：《湖南农业科学》2014年第4期52-55,58,共5页Hunan Agricultural Sciences

基　　金：国家现代农业(柑橘)产业体系(CARS);湖南省科技计划项目(2014NK3003)

摘　　要：以5年生盆栽枳砧山下红温州蜜柑为试材，于2012年7月5日~11月15日进行控水试验，研究40%土壤水分胁迫对蜜柑叶片叶绿素、淀粉及果皮糖、酸含量的影响。结果表明：与对照相比，水分胁迫组叶片叶绿素a、叶绿素b、总叶绿素与类胡萝卜素的含量均显著减少；叶片淀粉含量明显下降，处理130 d时仅为对照的62.31%；果皮中蔗糖、葡萄糖与果糖及总糖的含量较对照升高，处理40~100 d表现明显；果皮中柠檬酸与苹果酸两种有机酸显著积累，总有机酸含量升高，但奎宁酸变化不大；水分胁迫显著降低了柑橘果皮糖酸比。The inlfuences of 40% soil water stress on the content of chlorophyll and starch in leaf and contents of sugar and acid in pericarp were studied using ifve-year-old satsuma mandarin （Citrus unshiu Marc.） trees within the stage from July 5 to November 15. The results showed that in comparison with control, the water stress signiifcantly decreased the contents of chlorophyll a, chlorophyll b, chlorophyll （a＋b） and carotenoid in leaves; starch content in leaves also declined obviously, which only was 62.31% of control’s at 130 d after treatment; the contents of sucrose, glucose, fructose and total sugar in pericarp raised in comparison with control, which was signiifcant at 40~100 d after treatment; the accumulation of citric acid and malic acid in pericarp was signiifcant, and the content of total organic acids increased, but the content of quinic acid showed little change; moreover, water stress signiifcantly reduced the ratio of sugar to acid in citrus pericarp.

关 键 词：柑橘 水分胁迫 叶绿素 淀粉 糖 酸 

分 类 号：S666[农业科学—果树学]