在未开割胶树中,已经证实了在树干中既无树皮糖类梯度,也无树皮糖类每日作用的影响,然而从割胶开始,树皮淀粉梯度从树顶到割面呈下降状态,如在非割胶面或割胶面以同样二米高处进行比较,割胶通常会导致割面树皮淀粉耗损,与对照相比,树皮淀粉减少的程度与割胶强度之间不显示直线相关.但在割面高达二米时,树皮淀粉率则与割胶强度有密切的关系.与树皮淀粉对比,观察到了割胶通常会增加树皮糖份.现已提出和论证了树皮糖份增加的原因. In unopened gum trees, neither bark sugar gradients nor the daily effects of bark sugars have been demonstrated in tree trunks, however, starting from tapping, the gradient of bark starch decreases from the top of the tree to the cut surface State, tapping generally results in starches in cut bark compared to non-cut or taped surfaces at the same two meter height, and there is no linear correlation between degree of tapering of the bark and tapping strength compared to the control However, at a cut surface of up to two meters, the bark starch rate is closely related to the tapping strength.Compared with the bark starch, it was observed that tapping usually increases the bark sugar.It has been proposed and demonstrated that the bark sugar The reason for the increase.