茄子小孢子发育时期与其淀粉着色率关系研究

Research on relationship between development period and the starch dyeing of eggplant microspore

对6个茄子品种的小孢子发育时期与淀粉着色率的关系进行了研究.结果表明,小孢子淀粉着色率随着萼裂基部差的增大呈递增趋势,不同的品种之间又存在着明显差别.‘精选绿茄’的淀粉着色率在单核居中大于单核靠边期时,有1个明显峰值;而其他5个品种均是随着小孢子的发育,淀粉积累量呈上升趋势,且单核前速率较低,单核后淀粉着色率加快.

The rehationship between the dyed starch of six varieties of eggplant microspore with different development period was studied. The reasults showed that the rate of dyed starch of microspore increased in the whole with the difference value of the base of the sepal split length enlarged, but the differencre were significant in different varieties. The rate of dyed starch of Jingxuanlvqie had a significant peak at inchoation of uninucleate stage. The rate of dyed starch of the other five varieties increased with microspore developmental period in the whole. The rate of starch dyeing rose slowly before uninucleate stage,but the rate of starch dyeing rose rapidly after uninucleate stage.