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以陕北‘七月鲜’枣树为材料,研究不同物候期(萌芽期、展叶初期、展叶中期、全叶期、果实成熟期、落叶期)细根和叶中可溶性糖、蛋白以及C、N、P的含量变化规律。结果表明:(1)随着根序增大,细根中可溶性糖、蛋白、有机C含量均呈增加趋势,全N和全P含量呈降低趋势;(2)不同物候期细根中可溶性糖和蛋白含量呈“W”变化趋势,叶中呈先上升后下降的态势;(3)细根的有机C含量呈先降低后增加的趋势,最低值出现在果实成熟期,叶呈先降低后增加再降低的趋势,最低值出现在展叶中期;(4)细根的全N含量呈先降低后增加的趋势,叶呈先降低后增加再降低,在全叶期和落叶期含量较低;(5)细根的全P含量呈先降低后增加再降低的趋势,叶持续降低,直到落叶期有所增加;(6)细根与叶片的可溶性糖、可溶性蛋白和C、N、P之间的相关性不显著,细根与叶片的各指标之间相互关系有待进一步研究。
In this paper, the fresh jujube jujube trees in northern Shaanxi were used as materials to study the effects of soluble sugar and protein in fine roots and leaves at different phenological stages (early germination, early leaf expansion, middle leaf expansion, whole leaf growth, fruit ripening and deciduous) C, N, P content changes. The results showed that: (1) Soluble sugar, protein and organic C content in fine roots increased with the increase of root, while total N and total P decreased. (2) Soluble sugar (3) The content of organic C in the fine root first decreased and then increased, the lowest appeared in the ripening period of the fruit, and the leaf decreased first and then decreased (4) The total N content of fine roots first decreased and then increased, the leaf decreased first and then increased and then decreased, and the content of total N was lower in the whole leaf and the deciduous period; ( 5) The total P content of fine roots decreased firstly, then increased then decreased again, and the leaf continued to decrease until the deciduous period increased; (6) The content of soluble sugar, soluble protein and C, N, P between fine root and leaf, The correlation is not significant, the relationship between fine root and leaf indicators needs further study.