赤霉素处理对马铃薯块茎低温糖化的效果  

Effect of Gibberellin on Cold-induced Sweetening of Potato Tuber

作　　者：巩慧玲[1] 徐进[1] 孙梦遥[1] 冯再平[1] 袁惠君[1] 

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《中国马铃薯》2017年第3期138-143,共6页Chinese Potato Journal

基　　金：甘肃省自然科学基金(1308RJZA209);国家自然科学基金(31360296)

摘　　要：马铃薯块茎低温糖化现象除了直接受到淀粉和糖代谢相关酶如淀粉酶、酸性转化酶的活性影响外,也可能间接受到赤霉素和脱落酸等植物激素的调控。以马铃薯品种‘大西洋’块茎为试验材料,采用50 mmo L GA_3处理12 h后置于低温((4±0.5)℃)和室温((22±1)℃)条件下贮藏10 d,测定薯块的炸片色泽、还原糖含量、淀粉酶和酸性转化酶活性,研究赤霉素对马铃薯块茎低温糖化的影响。结果表明,GA_3处理使马铃薯块茎的炸片色泽加深,还原糖含量增加121.1%;同时,GA_3处理提高了淀粉酶的活性,而对酸性转化酶的活性没有影响。由此表明,GA_3可能通过提高马铃薯块茎淀粉酶的活性而使还原糖积累,从而导致炸片色泽加深即增强了低温糖化现象。Cold-induced sweetening in potato tuber is directly controlled by amylase and acid invertase which are starch-sugar metabolism-related enzymes, but it might be indirectly regulated by plant hormone, such as gibberellins and abscisic acid. Tubers of potato cultivar ＇Atlantic＇ were treated with 50 mmo L GA_3 for 12 h, stored at low temperature（（4 ± 0.5）℃） and room temperature（（22 ± 1）℃） for 10 d, and then the chip color of potato tuber, the content of reducing sugar, and the activity of amylase and acid invertase were analyzed, in order to study the effect of gibberellin on coldinduced sweetening of potato tuber. The results showed that GA_3 treatment made the chip color browner, increased the content of reducing content and the activity of amylase in potato tuber, while the activity of acid invertase was not affected. The results demonstrated that GA_3 treatment enhanced the cold-induced sweetening and the color of chip in potato tuber by increasing the activity of amylase and the content of reducing sugar.

关 键 词：马铃薯 赤霉素 低温糖化 淀粉酶 酸性转化酶 

分 类 号：S532[农业科学—作物学]