草莓花芽分化过程中叶片碳水化合物和蛋白质含量的变化

Content Change of Carbohydrate and Protein during Flower Bud Differentiation of Strawberry

以3种不同需冷量的草莓品种为试材,采用石蜡切片法确定其花芽分化进程,并测定相应时期内的可溶性总糖、还原糖、淀粉和可溶性蛋白的含量。结果表明:在花芽分化过程中,3个品种的可溶性总糖、还原糖、淀粉和可溶性蛋白的变化趋势较为接近。可溶性总糖、还原糖含量在整个分化过程中一直呈上升趋势。淀粉含量在分化期前变化不大,在花序分化期迅速上升后下降。可溶性蛋白含量在分化期前迅速下降,在花序分化期先上升后下降。可溶性总糖、还原糖、淀粉在整个分化过程中,需冷量长的品种高于需冷量短的品种。可溶性蛋白在分化过程中,需冷量短的品种高于需冷量长的品种。

Three different chilling-reqnired stmwbeny eultivars were adopted in the experiment, The course of flower bud differentiation was observed and the content changing of total soluble sugar, reducing sugar, starch and soluble protein were measured during flower bud differentiation. The results indicated that the amounts of total soluble sugar, starch and soluble protein during the bud differentiation showed a similar tendency among three cultivars. The total sugar and reducing sugar content were steadily increased, 3＂here was little change in the content of starch before the initial stage but significant increase and then decrease during the period of flower cluster differentiation. The soluble protein was significantly decreased before the initial stage but increased and then decreased during the period of flower cluster differentiation, The content of soluble sugar, reducing sugar and starch of long chilling-required cultivars was higher than that of short chilling-reqnired culfivars during the differentiation period but the content of soluble proteins of short chillingrequired cultivars was lower than that of long chilling-required cultivars.