荔枝种子发育过程中有机营养变化与萌发的关系  

Study on the relationship between changes of organic nutrition during seed development and seeds germination in litchi(Litchi chinensis Sonn.)

作　　者：刘耀婷 李芳 高兆银[2,3] 王果 李焕苓[2,3] 王树军 王祥和[4] 王家保 LIU Yaoting;LI Fang;GAO Zhaoyin;WANG Guo;LI Huanling;WANG Shujun;WANG Xianghe;WANG Jiabao(College of Tropical Crops,Hainan University,Haikou,Hainan,570228,China;Environment and Plant Protection Institute,Chinese Academy of Tropical Agricultural Sciences,Haikou,Hainan,571101,China;Danzhou Scientific Observing and Experimental Station of Agro-Environment,Ministry of Agriculture and Rural Affairs,Haikou,Hainan,571100,China;Institute of Tropical Fruit Trees,Hainan Academy of Agricultural Sciences,Haikou,Hainan,571100,China)

机构地区：[1]海南大学热带作物学院,海口570228 [2]中国热带农业科学院环境与植物保护研究所,海口571101 [3]农业农村部儋州农业环境科学观察实验站,海口571101 [4]海南省农业科学院热带果树研究所,海口571100

出　　处：《中国南方果树》2024年第3期102-110,117,共10页South China Fruits

基　　金：中央级公益性科研院所基本科研业务费专项(1630042022004);国家荔枝龙眼产业技术体系(CARS-32-01)资助。

摘　　要：对比分析“妃子笑”和“紫娘喜”2个荔枝品种种子发育过程中的种子萌发规律,研究其淀粉、可溶性糖、有机酸和氨基酸组分及含量变化,探讨种子萌发与这些有机营养成分之间的相关性。结果表明,随着果实发育成熟,“妃子笑”荔枝种子萌发率呈先上升后下降的趋势,“紫娘喜”荔枝种子萌发率持续上升;盛花后45 d开始,“紫娘喜”荔枝种子萌发率持续高于“妃子笑”。果实发育过程中,“妃子笑”和“紫娘喜”荔枝种子中总可溶性糖含量分别呈“N”和“W”形变化,两者的淀粉含量均逐渐升高;果实完全成熟时,“紫娘喜”荔枝种子中淀粉含量显著高于“妃子笑”;两者种子中总有机酸含量均持续下降,但组分不同,“妃子笑”荔枝种子中含有8种有机酸,“紫娘喜”荔枝种子多了乳酸和琥珀酸。两个品种种子均含21种氨基酸,“妃子笑”荔枝种子总氨基酸含量呈先降低后上升至稳定水平的趋势;而“紫娘喜”种子中总氨基酸含量呈先短时降低后升高再降低的变化。相关性分析表明,两个荔枝品种的种子萌发率与淀粉含量呈极显著正相关,与总有机酸含量呈极显著负相关。说明淀粉和有机酸可能是影响种子发育与萌发的主要有机营养物质。The characteristics of seed germination during seed development in two litchi varieties,Ziniangxi and Feizixiao were compared and analyzed,and the variations on components and contents of starch,soluble sugars,organic acid,and amino acid were studied.The correlations between seed germination and these parameters were discussed.The results showed that with fruit development and maturing,the seed germination rate of Feizixiao increased first and then decreased,while that of Ziniangxi continued to increase.The seed germination rate of Ziniangxi was always higher than that of Feizixiao from 45 days after flowering(45 DAF).During fruit development,the total soluble sugar content in the seeds of Feizixiao and Ziniangxi litchi showed N-and W-type change,respectively,and the starch content of both seeds increased gradually.When the fruit matured,the starch content of Ziniangxi seeds was significantly higher than that of Feizixiao seeds.The total organic acid content in the seeds of the two varieties decreased continuously,but varied in components.There were 8 kinds of organic acids in Feizixiao seeds,and Ziniangxi seed had extra lactic acid and succinic acid.There were 21 kinds of amino acids in the seeds of both varieties.The total amino acid content in Feizixiao seeds decreased first,and then increased to a stable level.However,the total amino acid content in Ziniangxi seeds decreased for a short time,and increased and then decreased.The correlation analysis showed that the seed germination rate of the two litchi varieties had extremely significant positive correlation with starch content and extremely significant negative correlation with total organic acid content.Starch and organic acids may be the main organic nutrients affecting seed development and germination.

关 键 词：荔枝 种子 可溶性糖 有机酸 氨基酸 萌发率 

分 类 号：S66[农业科学—果树学]