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研究了基质培对丰香和枥乙女草莓糖酸和某些生理特性的影响。结果表明基质培草莓的果实可溶性固形物和可滴定酸含量均略有下降,但不影响固酸比。果糖、葡萄糖和蔗糖三者的比例发生了变化,其中葡萄糖稍有增加,果糖和蔗糖略有减少。酸性转化酶(AI)和中性转化酶(NI)活性在果实刚着色时变化不大,糖积累也较少;进入着色期后,AI和NI活性明显升高,糖积累亦较多。ABA含量在果实着色初期几乎为0,果实2/3着色后直线上升,这时果实正处于糖迅速积累阶段,基质培的ABA含量始终略高于土培;IAA含量在果实成熟过程中一直呈下降趋势,A鄄BA含量的迅速增加发生在IAA含量快速下降之后,基质培的IAA含量始终低于土培。
The effects of substrate culture on sugar acid and some physiological characteristics of Flos Bouquet were studied. The results showed that the fruit soluble solids and titratable acid content of strawberry cultivars decreased slightly, but did not affect the ratio of solid to acid. The ratio of fructose, glucose and sucrose changed, with a slight increase in glucose and a slight decrease in fructose and sucrose. The activities of acid invertase (ALI) and neutral invertase (NI) changed little in the fresh fruit color and also less in the sugar accumulation. After entering the pigmentation period, the activities of AI and NI were significantly increased, and the sugar accumulation was also more. The content of ABA was almost 0 in the initial stage of fruit coloration, and the fruit rose straight after 2/3 of the coloration. At this moment, the fruit was in the phase of rapid accumulation of sugar, ABA content in the medium was always slightly higher than that in the soil culture; IAA content was always in the process of fruit ripening The rapid increase of A-BA content occurred after the rapid decrease of IAA content. The content of IAA in substrate culture was always lower than that of soil culture.