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利用芒果花枝短截后剪口芽在当年还能再次进行花芽分化并开花结果的现象,研究短截后花芽再次分化过程中芽、叶和韧皮部内可溶性糖、淀粉含量变化规律,以及适宜的花芽分化温度。结果表明:适宜花芽分化的温度为16.20℃左右。花芽分化期间,芽内可溶性糖含量上升到13.75μg/g,叶和韧皮部分别下降至13.18、9.44μg/g;芽内淀粉含量下降至62.07μg/g,叶和韧皮部分别上升至67.55、63.76μg/g。随着花芽分化完成,芽、叶和韧皮部内可溶性糖含量分别回升至12.38、6.87、8.67μg/g,其淀粉含量分别回升至84.93、91.86、79.44μg/g。
In the same year, the phenomenon of flower bud differentiation and flowering could be reused again in the same year to study the variation of soluble sugar and starch content in shoot, leaf and phloem during the re-differentiation of flower bud after short cut, and the suitable flower bud Differentiation temperature. The results showed that the suitable temperature for flower bud differentiation was about 16.20 ℃. During flower bud differentiation, the content of soluble sugar in shoot increased to 13.75μg / g and the leaf and phloem decreased to 13.18 and 9.44μg / g respectively; the starch content in bud dropped to 62.07μg / g, the leaf and phloem increased to 67.55 and 63.76μg / g. With the completion of flower bud differentiation, soluble sugar content in shoots, leaves and phloem recovered to 12.38, 6.87 and 8.67 μg / g, respectively, and their starch contents increased to 84.93, 91.86 and 79.44 μg / g respectively.