大葱花芽分化过程中茎尖生长锥的生理物质变化

摘要

Dynamics of soluble sugar, soluble protein, and nucleic acid in shoot apex during differentiation of flower bud of different varieties of Allium fistulosum were studied to explore the relationship between content of physiological activators with bud differentiation. The results showed that content of soluble sugar and soluble protein content tended to increase, slightly decline, and then increase during the differentiation of flower bud, and the time of highest and lowest peak was in accordance with the completion of flower bud differentiation of different varieties. Nucleic acid content had similar trend of changes during the process.Content of DNA and RNA increased before flower bud differentiation,gradually decreased after it reached peak, and increased when differentiation completed. Ratio of RNA and DNA decreased before flower bud differentiation and to lowest peak when differentiation, it gradually increased but the trend was not remarkable. It indicated that higher level of DNA and RNA could improve the differentiation of Allium fistulosum flower bud.%为探讨可溶性糖、可溶性蛋白质及核酸含量与大葱花芽分化的关系,研究了不同品种大葱花芽分化过程中茎尖生长锥中可溶性糖、可溶性蛋白质和核酸3种物质含量的变化动态.结果表明:在整个花芽分化过程中大葱茎尖生长锥可溶性糖及可溶性蛋白质含量均先后表现为升高→略有下降→升高的趋势,且出现高峰或低谷的时间与不同品种花芽分化完成时间一致.大葱花芽分化过程中核酸含量变化趋势基本一致,茎尖生长锥DNA、RNA含量在花芽分化之前呈上升趋势,到达小高峰后逐渐下降,花芽分化结束时又有所回升.RNA/DNA比值在花芽分化之前逐渐下降,直至分化时降至低谷,随后有所升高但趋势不显著.说明,较高水平的DNA、RNA有利于大葱的花芽分化.