摘要
以马铃薯克新13号为材料,采用γ-氨基丁酸(0.2~5.0 mmol/L)浸种处理,通过测定种薯淀粉酶活性的变化、淀粉含量、还原糖含量、芽条长度和地上地下部干鲜重等生理指标,研究了γ-氨基丁酸对马铃薯萌发的作用效应。结果表明,γ-氨基丁酸可能通过提高淀粉酶活性,促进淀粉分解,提高还原糖含量,促进幼芽伸长及地上地下部干鲜重等生理指标,促进马铃薯萌发和干物质的积累。当γ-氨基丁酸处理浓度为1.0 mmol/L时,促进萌发效果最佳。
In this study,potato( Kexin No. 13) was used as the material to study the effect of soaking application of γ- aminobutyric acid( from 0. 2 to 5. 0 mmol / L) on the potato germination. The changes of amylase activity,starch content,reducing sugar content,bud length,fresh and dry weight of shoot and root in seed potatoes were measured and determined in the experiment. The results showed that appropriate amount of γ- aminobutyric acid may improve the germination of potato and dry matter accumulation of buds by elevating the activity of starch enzyme,promoting the decomposition of starch,increasing reducing sugar content,facilitating the plumule elongation and improving the dry and fresh weight of shoot and root. γ-aminobutyric acid at the concentration of 1. 0 mmol / L showed the optimal effect on potato germination.
出处
《生物学杂志》
CAS
CSCD
2016年第2期64-68,共5页
Journal of Biology
关键词
Γ-氨基丁酸
马铃薯
萌发
γ-aminobutyric acid
potato
germination