5种姜黄属植物的根茎形态及其相关特性与开花特性  

Rhizome morphology and flowering characteristic of 5 species Curcuma plants

作　　者：沈荔荔 许丽珍[1] 吕锦权 盛爱武[1] 刘念[1] 

机构地区：[1]仲恺农业工程学院园艺园林学院,广东广州510225

出　　处：《仲恺农业工程学院学报》2014年第4期11-14,共4页Journal of Zhongkai University of Agriculture and Engineering

基　　金：广东省科技计划(2012B020302003;2011A020102007)资助项目

摘　　要：对5种姜黄属(Curcuma L.)植物根茎的形态及其贮藏期根茎的相关特性与人工栽培条件下的开花特性进行了研究.结果表明,可直接用肉眼分辨南岭莪术(Curcuma kwangsiensis var.naulingensis)、广西莪术(C.kwangsiensis),而南昆山莪术(C.nankunshanensis)、郁金(C.aromatica)、大莪术(C.elata)则需切开根茎通过颜色分辨;在整个栽培过程中,水培条件下姜黄属植物的开花率优于土培;南岭莪术开花率最高,且其根茎内蛋白质浓度最高;南昆山莪术的花期最长;而郁金、大莪术只展叶不开花.5种姜黄属植物根茎随着冷藏时间的增加,根茎质量、长度、直径、蛋白质浓度均随之减小.Rhizome morphology and correlation property in storage period, and the flowering characteristic at artificial conditions of 5 species Curcuma plants were studied. The results showed that Curcuma kwangsiensis var. naulingensis and C. kwangsiensis could be distinguished by naked eyes, and that C. nankunshanensis, C. aromatica and C. clara must be distinguished by cutting the rhizomes through the colour. In the whole process of cultivation, the percentage of flowering of Curcuma plants under water culture was higher than that under soil culture, with the highest percentage of C. kwangsiensis var. naulingensis and the highest protein content in its rhizomes. The flowering period of C. nankunshanensis was longest. C. aromatica and C. elata only leafed with no flower. The weight, length, diameter, protein content of the rhizomes of 5 species Curcuma plants were reduced with the increase of storage time.

关 键 词：姜黄属(Curcuma L.) 根茎 开花 贮藏期 

分 类 号：S682.29[农业科学—观赏园艺]