南方红豆杉种子休眠解除过程中的生理生化特性

Physiological and Biochemical Characteristics of Taxus chinensis var. mairei Seeds in Dormancy Releasing Process

为揭示南方红豆杉种子休眠及其解除的机理,为农林业生产上种子休眠的解除提供科学依据,将南方红豆杉种子用300mg/L的赤霉素浸泡2d,浓硫酸处理1min后与湿沙混匀,先在4℃下低温层积3个月,然后转入25℃暖温层积3个月,最后转入4℃低温层积150d。取各个层积阶段(90d,180d,330d)的种子(以未层积的种子为对照)进行生理生化指标的测定。结果表明:南方红豆杉种子在休眠解除过程中脂肪含量逐渐降低,层积结束时其含量比对照低3.45%;淀粉含量呈先显著下降后又升高的趋势,层积结束时其含量比对照低13.1%;可溶性糖含量总体呈升高态势,层积结束时其含量比对照高29%;可溶性蛋白含量呈现出与淀粉相似的变化趋势,但层积结束时其含量与对照接近。种子的淀粉酶活性先升后降,层积后比对照低91.3%,而过氧化物酶的活性呈现升-降-升的变化趋势,层积结束时比对照高79%。

To better elucidate the mechanism of mairei seeds and provide scientific foundation for the forestry production, the seeds of T. chinensis var. dormancy and dormancy release in T. chinensis var. method of seeds dormancy-breaking in agriculture and mairei were soaked in 300 mg/L gibberellins and blended with wet sand, one minute after being treated with concentrated sulfuric acid. Then the seeds were treated by cold stratification at 4℃ for three months first and transferred to warm stratification of 25℃ for three months and finally transferred to cold stratification of 4℃ for 150 d. The physiological and biochemical characteristics of T. chinensis var. mairei seeds of different stratification stage （9 d, 180 d and 330 d） were investigated. The control was the no stratification seeds. The results showed that total lipid content gradually decreased, and its content decreased by 3.45% compared with the control at the end of stratification. Starch content greatly decreased first and then increased, its content decreased by 13.1% in comparison with the control when the stratification ended. However, the content of soluble sugar increased steadily and its content increased by 29% after stratification in contrast with the control. The change tendency of soluble protein content was similar to that of starch, but soluble protein content was close to the level of control at the end of stratification. The activity of amylase increased first and then decreased during stratification, the amylase activity decreased by 91.3% after stratification compared with the control. But the activity of peroxidase exhibited a rising-falling-rising tendency and the peroxidase activity increased by 79% after stratification.