磷脂酰甘油的脂肪酸组成与蔬菜冷敏感性的相关关系

Relations between Fatty Acid Composition of PG and Sensitivity of Vegetables to Cold

测定了9种蔬菜叶中磷脂酰甘油的脂肪酸组成，其他和脂肪酸水平分布在51％～72／之间，用电导法和田间观察确定9种蔬菜的冷敏感性。实验结果表明，饱和脂肪酸水平和双饱和磷脂酰甘油分子的含量与蔬菜的冷敏感性密切相关。

The fatty acid composition of phosphatidylglycerol(PG) in leaves of nine species of vegeta bles was examined,and the range of saturatured fatty acids with sums of 16: 0, 16: 1 (3t)and 18 : 0 as percentage of total fatty acids in the PG were recorded as from 51 % to 72%. Findings suggest that there exists a close relation between the composition of saturated fatty acid and the sensitivity of these vegetables to cold -- that is,the more saturated fatty acid a sort of vegetable contains in its leaves,the weaker it is against coldness.