微波对白兰瓜种子萌发期淀粉酶的激活效应

ACTIVATION OF MICROWAVE ON AMYLASE IN THE SEEDS OF BAILAN MELON DURING GERMINATION

利用５０Ｗ、２００Ｗ和５００Ｗ的微波照射白兰瓜种子，发现２００Ｗ功率的微波处理可以极显著地提高其发芽率，同时也能显著地提高萌发活力。在萌发的前７２小时内，白兰瓜种子的淀粉分解速度高于脂肪的分解，表明前期种子萌发的能量主要来自淀粉的代谢。２００Ｗ微波处理的种子从萌发２４小时起，其淀粉酶含量显著地高于对照，４８小时期淀粉酶同工酶有新的酶带产生。说明这一功率的微波能有效地激活白兰瓜种子萌发期的淀粉酶，加速物质和能量的代谢，从而提高种子萌发活力。

The seeds of Bailan melon were irradiated by microwave at different powers: 50W, 200W and 500W. The results showed that the power of 200W could promote both germinative rate and germinatioe vigor of the seeds and the difference was up to entremal significance and significance respectively. Within 72 hours before germination, the amylolytic speed was more rapid than that of the fat in the seeds. It was considered that the power in the prophase of germination came mainly from the metabolism of the starch. After 24 hours of germination, the activity of the amylase in the seeds dealt with 200W was significatly higher than that of the check.To 48 hours,new zymic zone of amylase isozyme were found. It was indicated that the powerof 200w could active amylase effectively, accelerate the metabolism of substance and energy and finally increased the germinative activity of the seeds.