5个山茶品种的叶色变化及相关生理研究

Leaf color transformation and related physiological changes for five Camellia cultivars

为探讨山茶Camellia品种的叶色变化规律及相关生理,以5个品种10~15年生的植株为材料,在叶片变色期间,统计其叶片的变色率,每隔30 d测定其叶片的光合色素、花青苷、可溶性糖和可溶性蛋白质量分数。结果表明：冬季‘玫玉’‘Mei Yu’和‘小粉玉’‘Xiao Fenyu’的叶片分别呈现古铜红色和赭色,叶片变色率分别为70%和60%,两者在冬季叶色方面均具有较高的观赏价值;5个品种春季嫩叶均为鲜红色,红叶期可持续1个月左右。花青苷质量分数的变化是山茶叶色变化的关键因素。在冬季,5个品种叶片中的可溶性蛋白质与3种色素的合成没有直接关系,而‘玫玉’和‘小粉玉’叶片中的可溶性糖与花青苷之间存在着极显著的正相关;在春季,新叶中的可溶性糖质量分数显著低于冬季老叶片,可溶性蛋白质质量分数则高于冬季老叶片。

To study leaf color changes and their relationship to physiological indexes, five Camellia cultivars with 10-15 years of age were used to measure leaf color rate of change, the contents of photosynthetic pig- ments, anthocyanin, Soluble sugar, and soluble changing period. Results showed that in winter protein, l_~aves were measured every 30 d during the color- for old leaves of ＇Mei Yu＇ , 70% changed to a bronze red color; whereas for ＇Xiao Fenyu＇ 60% changed to an ochre color, both of them have high ormental value in winter. New spring leaves of the five cultivars were bright red with the red period lasting up to 1 month. An- thocyanin content was the key factor in leaf color change. In winter, soluble protein had no direct relationship on the photosynthetic pigments and anthocyanin; whereas, a positive relationship between soluble sugar content and anthocyanidin content was found with ＇Mei Yu＇ and ＇Xiao Fenyu＇ . Soluble sugar content for new spring leaves was lower than old winter leaves, and soluble protein content in spring leaves was higher than old winter leaves. [Ch, 7 fig. 4 tab. 19 ref.]