扁桃幼果发育的形态解剖学研究

Morphologic Anatomy of the Almond Young Fruit Development

以普通扁桃品种‘纸皮’为研究对象,观察测定了扁桃幼果生长发育动态,并采用石蜡切片法研究了扁桃幼果发育过程。结果表明,扁桃幼果鲜重、体积及果径增长均呈单“S”曲线。大体可分为3个生长时期,增长速率为:第Ⅱ期>第I期>第Ⅲ期。扁桃果实由单心皮上位子房发育而成,边缘胎座,横生胚珠。果皮由外果皮、中果皮和内果皮构成:外果皮是一种复合结构,由表皮毛和表皮细胞组成;中果皮主要是由薄壁细胞和分布其中的维管束组成;内果皮也有丰富的维管束组织分布,其木质化顺序由外向内。中果皮细胞分裂终止早于内果皮。

Amygdalus communis L. cv. Zhipi was taken as material. With the normal paraffin sectioning,the fruit development of almond was anatomically studied. The results showed that the growth curves of fruit fresh weight,volume and vertical and horizontal diameter presented single ‘S-shape＇ trend. There were three stages in the growth curves,the growth velocity of the three stages was the second stage, the first stage 〉the third stage. The almond fruit was developed from solitary carpel in the superior ovary which there was the border placenta and amphitropous ovule. The pericarp was made of epicarp,mesocarp and endocarp. The epicarp is a composite structure,composed of epidermal hair and epidermal cell,and the mesocarp rich in parenchyma cells and vascular bundle. There were lots of vascular bundles in endocarp, the lignification gradation was from outside to inside, the cell division stopped later in endocarp than that in mesocarp.