短截对芒果再次花芽分化的影响

Effects of Cutting Back on the Second Flower Bud Differentiation of Mango

利用芒果花枝短截后剪口芽在当年还能再次进行花芽分化并开花结果的现象,研究短截后花芽再次分化过程中芽、叶和韧皮部内可溶性糖、淀粉含量变化规律,以及适宜的花芽分化温度。结果表明:适宜花芽分化的温度为16.20℃左右。花芽分化期间,芽内可溶性糖含量上升到13.75μg/g,叶和韧皮部分别下降至13.18、9.44μg/g;芽内淀粉含量下降至62.07μg/g,叶和韧皮部分别上升至67.55、63.76μg/g。随着花芽分化完成,芽、叶和韧皮部内可溶性糖含量分别回升至12.38、6.87、8.67μg/g,其淀粉含量分别回升至84.93、91.86、79.44μg/g。

Utilizing the phenomenon that mango flowering branch could conduct the second flower bud differentiation even blossom and bear fruits in the same year after cutting back,the change rules of contents of soluble sugars and starch in bud,leaf and phloem during process of the second flower bud differentiation were detected,and the optimum environment temperature suit for flower bud differentiation was researched.The results showed that the optimum temperature suit for flower bud differentiation was about 16.20℃.During flower bud differentiation,the soluble sugar content in bud increased to 13.75 μg/g,while that in leaf and phloem decreased to 13.18 μg/g and 9.44 μg/g,respectively;the starch content in bud decreased to 62.07 μg/g,while that in leaf and phloem increased to 67.55 μg/g and 63.76 μg/g,respectively.With flower bud differentiation completed,the soluble sugars content in bud,leaf and phloem were back to 12.38 μg/g,6.87 μg/g and 8.67 μg/g,respectively,and the starch content in bud,leaf and phloem were back to 84.93 μg/g,91.86 μg/g and 79.44 μg/g,respectively.