萝卜花芽分化过程中茎尖和叶片碳水化合物含量的变化  

Changes in Carbohydrate Content of Stem Apices and Leaves during Floral Bud Differentiation in Radish( Raphanus sativus L.)

作　　者：汪炳良[1] 邓俭英[1] 曾广文[2] 

机构地区：[1]浙江大学园艺系 [2]浙江大学生命科学学院,杭州310029

出　　处：《园艺学报》2004年第3期375-377,共3页Acta Horticulturae Sinica

基　　金：浙江省自然科学基金项目 ( 3 0 0 2 66)

摘　　要：以萝卜冬性品种‘一点红’和春性品种‘短叶 13’为材料 ,研究花芽分化过程中茎尖和叶片以及萌动种子碳水化合物含量的变化。萌动种子在 5℃下处理 2 0d ,然后在温暖 (>15℃ )、长日照 (16h)下生长 ,于不同花芽分化时期测定可溶性总糖、蔗糖和淀粉含量。结果表明 :在花芽分化期间 ,无论是茎尖或是叶片 ,可溶性总糖、蔗糖和淀粉含量的变化趋势在两个品种之间较为接近。随着花芽分化的继续 ,可溶性总糖含量呈先上升后下降的趋势 ;蔗糖和淀粉含量则一直呈现上升趋势 ,在花芽分化完成后再下降。叶片中可溶性总糖、蔗糖和淀粉含量始终低于茎尖。冬性品种的蔗糖和淀粉含量在整个花芽分化期间始终较低 。Winter cultivar'Yidianhong'and spring cultivar'Duanye 13'were used to study the carbohydrate content of stem apices and leaves during the progress of floral bud differentiation.Germinated radish seeds were subjected to chilling at 5℃ for 20 days.After low temperature treatment,all seedlings were transplanted into glasshouse under warm(>15℃)and long photoperiod(16 h)growth condition. Amounts of total soluble sugars,sucrose and starch were assayed during the various floral bud differentiation stages.The following conclusions were drawn:(i)The amounts of total soluble sugars,sucrose and starch during the floral bud differentiation,either in stem apices or in leaves,showed a similar tendency between the spring cultivar and the winter cultivar. (ii) The total soluble sugar content increased during the initial stages of floral bud differentiation and then decreased,while the sucrose and starch content increased steadily until floral bud differentiation was completed.(iii)The amounts of total soluble sugars,sucrose and starch in leaves were less than that in stem apices.(iv)Total soluble sugar content in the winter cultivar was much higher than that in the spring cultivar during the initial stage of floral bud differentiation,but the sucrose and starch content in the winter cultivar were lower than that in the spring cultivar during the entire floral bud differentiation .

关 键 词：萝卜 花芽分化 可溶性总糖 蔗糖 淀粉 

分 类 号：S631.1[农业科学—蔬菜学]