蒜瓣背部切伤对大蒜休眠生理的影响

The Effect of Backside Cutting of Clove on the Dormoncy Physiology of Garlic

以苍山蒜和改良蒜为材料，在蒜瓣背部进行不同部位和程度的伤害处理，定期测定芽瓣比、分化叶数、呼吸速率、ＩＡＡ氧化酶活性、过氧化物酶活性、多酚氧化酶活性、单宁、还原糖和果糖含量。结果表明，下部切伤在一定时期能加速芽瓣比的增长；对分化叶数作用相似；呼吸速率的变化与芽瓣比呈正相关；ＩＡＡ氧化酶活性随芽瓣比的增加而降低；过氧化物酶活性处理高于对照，重伤高于轻伤，且与芽瓣比呈负相关；多酚氧化酶活性对伤害亦很敏感，但与芽瓣比关系不密切；单宁含量变化无明显规律；还原糖和果糖含量在处理后均有上升，与芽瓣比关系不密切。处理部位和程度之间无明显差异。

The experiment was carried out using cv. Cangshan and Gailiang by cutting at different positions of the backside of clove and in different cutting degrees. The bud clove ratio (BCR), the number of differentiated leave(NDL), the respiration rate (RR), the activities of IAA oxidase, peroxidase (POD), polyphenol oxidase (PPO) and the contents of Tannin, reducing sugar (RS) and levulose were determined. The results showed that cutting at lower position could increase BCR and NDL at some stages; There was a positive correlation between RR and BCR; The activity of IAA oxidase was decreased with the increase of BCR; The POD activity was higher in all treatments than that of the control and higher in heavy cutting than that of light cutting, and there was a negative correlation between BCR and POD; PPO activity was very sensitive to cutting, but there was not close relation between BCR and PPO; The change of Tannin content was irregular; The contents of RS and levulose got higher after cutting treatments, but there were not close relations between them and BCR; There was also not significantly differences among the cutting positions and among the different cutting degrees.