莼菜冬芽越冬生理研究

Study on the cold hardiness physiology of winter buds of Brasenia schreberi Gmel.

按季节测定了莼菜生长周期中可溶性蛋白质、可溶性糖、脯氨酸以及水分的含量 ,测定结果表明冬芽越冬阶段其体内可溶性蛋白质、可溶性糖以及水分的含量较高 ,而脯氨酸却是一年中的最低。这说明冬芽越冬期间其抗寒性的维持可能与体内高浓度的可溶性蛋白质、可溶性糖以及水分有关 ,而与脯氨酸无直接的关系。

Brasenia schreberi Gmel.is a kind of perennial plant.It is welcomed for its nutritious and medical values.But its seeds are usually in short supply.Researches have shown that its winter bud is a perfect organ for its vegetative reproduction.The winter bud is developed in the deep autumn and must keep its vigor through the winter.So it is important to explore the mechanisms of how the winter bud survive in the winter.But till nowadays there is no such reports.Soluble protein,sugar,proline and water were determined in each season of a year.We find that there are abundant soluble protein,sugar and water in the winter buds during the winter,while the quantity of proline is the lowest.The results indicated that the enrichment of soluble protein,sugar and water perhaps helps the winter buds to maintain the ability against cold hardiness.There is no direct relationship between proline and cold hardiness.