洋葱鳞茎形成过程中不同器官可溶性蛋白质含量及POD活性的变化  

Changes of soluble protein content and POD activity in different organs during onion bulb expansion

作　　者：胡巍[1] 侯喜林[1] 王建军[1] 陈煜[1] 

机构地区：[1]南京农业大学园艺学院,南京210095

出　　处：《西北植物学报》2003年第9期1601-1604,共4页Acta Botanica Boreali-Occidentalia Sinica

基　　金：南京农业大学青年基金项目[科字 2002 42号]

摘　　要：依据不同熟性黄皮洋葱鳞茎生长曲线将鳞茎形成过程划分为膨大开始期、迅速膨大期、膨大停止期,并对其鳞茎形成过程中生理生化特性进行了研究.结果表明,不同熟性的品种鳞茎迅速膨大期与叶片迅速增加期存在着不同步现象.相同熟性的品种,不同器官中可溶性蛋白质含量和POD活性变化趋势基本相同,其中根部POD活性最高,其变化可能与洋葱熟性有关;叶片中可溶性蛋白质含量较高,且不同熟性的品种其变化趋势相同.In this paper, the expansion date of onion bulb was divided into three phases by the according as the changes of bulb diameter, changes of soluble protein content and POD (peroxidase) activity in different organs during bulb expansion of different mature yellow onions were primarily studied. The results showed that during the expansion of bulb, for different mature varieties, the expansion of bulb was not synchronous with the increasing of leaf number. As to the same mature varieties, there was a same change trend of soluble protein content and POD activity in different organs such as root, bulb and leaf. There was high content of soluble protein in leaves, whereas, POD activity was high in roots which may be related to mature of onion. The change trends of POD activity in bulb and content of soluble protein in leaves for different varieties were the same, which may be relevance with bulb expansion.

关 键 词：洋葱 鳞茎形成 可溶性蛋白质 过氧化物酶 

分 类 号：Q945.18[生物学—植物学]