梨枝条中淀粉、还原糖及脂类物质动态变化与抗寒性的关系  

DYNAMICS OF STARCH GRAIN SUGAR MATERIALS AND LIPIDS ON PEAR SHOOTS AND ITS RELATIONSHIP TO COLD RESISTANCE

作　　者：刘艳[1] 赵虎成[2] 李雄[1] 王丽雪[1] 

机构地区：[1]内蒙古农业大学农学院,呼和浩特010019 [2]重庆大学,重庆400044

出　　处：《内蒙古农业大学学报（自然科学版）》2002年第1期57-60,共4页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

基　　金：内蒙古自然基金资助项目 (980 2 0 2 )

摘　　要：组织显微化学特性以及扫描电镜观察显示 ,越冬期间 ,梨枝条组织细胞中淀粉粒、还原糖及脂类物质的分布、数量和转化程度与抗寒性密切相关。主要表现为冬季休眠期淀粉粒大量水解 ,还原糖含量增加 ,脂类物质向形成层密集。其中 ,抗寒种类淀粉粒小且水解彻底 ,还原糖含量高 ,脂类物质在形成层处高度聚集。解除休眠后 ,淀粉重新累积 ,还原糖、脂类物质含量减少 ,且抗寒种类淀粉粒增加的数量少 ,还原糖、脂类物质下降辐度也低于不抗寒种类。Chemical Characters of tissure micrography and observation of scanning election micro scope showed the distribution and dynamics of sugar fat and lipids were aloes related to cold resistance.During the dormancy period most of the starch wire disappeared on cmabium layer.The starch of hard species disappeared completely,content of sugar were high fat and lipids were concentrated cambium layer.After the dormancy in spring,the sugar,fat disappeared quickly,starch accumulated gain.The droped degree of sugar and fat of the hardy species was lower than that of the no-resistance species.

关 键 词：枝条 淀粉 还原糖 脂类物质 动态变化 抗寒性 梨 组织显微化学 超微结构 

分 类 号：S661.2[农业科学—果树学]