低温与GA_(3)对大蒜气生鳞茎可溶性蛋白质和脯氨酸含量的影响  

Effects of Low Temperature and GA_(3) on Soluble Protein and Proline Content of Garlic Aerial Bulblets

作　　者：何九军[1,2] 赵淑玲 王昱[1,2] 王让军 杨小录[1,2] HE Jiujun;ZHAO Shuling;WANG Yu;WANG Rangjun;YANG Xiaolu(College of Agriculture and Forestry,Longnan Teachers College,Chengxian Gansu 742500,China;Center for Research&Development of Longnan Characteristic Agro-bioresources,Chengxian Gansu 742500,China)

机构地区：[1]陇南师范高等专科学校农林技术学院,甘肃成县742500 [2]陇南特色农业生物资源研究开发中心,甘肃成县742500

出　　处：《甘肃农业科技》2021年第12期52-55,共4页Gansu Agricultural Science and Technology

基　　金：甘肃省高等学校科研创新基金项目(2020A-276)。

摘　　要：为了解大蒜气生鳞茎休眠特性解除过程中的生理生化变化情况,以大蒜气生鳞茎为材料,分别用100、150、200 mg/L的GA_(3)溶液浸泡气生鳞茎12 h,然后置入4℃培养箱中处理0、7、14、21、28、35 d,测定可溶性蛋白质、脯氨酸含量。结果表明,各处理组大蒜气生鳞茎蛋白质和脯氨酸含量随处理时间的增加而总体呈先上升后降低趋势,在培养28天时,含量相对较高。In order to understand the physiological and biochemical changes of garlic aerial bulblets during dormancy feature release,the garlic aerial bulblets were immerged into different concentrations(100 mg/L,150 mg/L,200 mg/L)of GA_(3) for 12 hours,and exposed in an incubator at 4℃for 0,7 d,14 d,21 d,28 d and 35 d.The contents of soluble protein and proline were determined.The results indicated the contents of protein and proline increased with the increase of treatment time.

关 键 词：大蒜气生鳞茎 低温 GA_(3) 可溶性蛋白 脯氨酸 

分 类 号：S643.3[农业科学—蔬菜学]