| 高天瑜,郑斌,许文天,梁清志,王松标,李蕊,曾教科,武红霞.芒果成花过程中碳水化合物和可溶性蛋白含量的变化[J].中国南方果树,2022,51(3): |
| 芒果成花过程中碳水化合物和可溶性蛋白含量的变化 |
| Changes of carbohydrate and soluble protein content during the flowering process of mango |
| 投稿时间：2021-11-23 修订日期：2022-03-11 |
| DOI： |
| 中文关键词: 芒果 成花 碳水化合物 可溶性蛋白 |
| 英文关键词:Mango(Mangifera indica L.),Flower bud differentiation, Carbohydrate, Soluble protein |
| 基金项目:海南省自然科学(321MS076)；国家重点研发计划(2018YFD1000504,2019YFD1000504)；第一作者：高天瑜(1996-),研究方向为果树生理栽培,通讯作者,武红霞(1975-),博士,研究员,硕士生导师,主要从事果树种质资源、品质栽培与分子生物学研究工作,E-mail:whx1106@163.com |
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| 中文摘要: |
| 探讨不同品种芒果成花过程中碳水化合物和可溶性蛋白的变化,为芒果花芽分化调控提供依据。以南多美和椰香芒两个芒果品种为试验材料,调查其物候期、抽梢率和成花率,选取休眠期(S1)、休眠打破期(S2)、分化前期(S3)、花序分化期(S4)、花序第一分支分化期(S5)5个发育时期的顶芽,进行碳水化合物和可溶性蛋白的测定。南多美和椰香芒在成花的各个时期,果糖、麦芽糖含量持续积累,其含量均以南多美含量高于椰香芒。两品种葡萄糖变化趋势不同,南多美呈先升后降,而椰香芒为不断升高的变化趋势。蔗糖在花芽分化早期消耗,后期大量积累。两品种的淀粉含量在成花过程中趋于稳定,可溶性蛋白不断积累。碳水化合物与可溶性蛋白的比值在成花早期增加,后期降低。成花率以南多美显著高于椰香芒,且成花率与果糖、麦芽糖和可溶性蛋白含量均显著正相关,相关系数分别为0.816,0.506和0.456。芒果成花过程中碳水化合物和可溶性蛋白的积累有利于花芽分化,进入花芽分化期后,两者比值以易成花的南多美显著高于难成花的椰香芒。 |
| 英文摘要: |
| The changes of carbohydrate and soluble protein in the two different mango varieties were investigated in the process of flower formation, to provide basis for the regulation of mango flower bud differentiation.Two mango varieties, ‘Nam Doc Mai’ and ‘Deshehari’ were used in this experiment to investigate their phenological period, shoot rate and flower formation rate. Carbohydrate and soluble protein were determined for five developmental apical buds, including dormancy period stage (S1), dormancy breaking stage (S2), pre-differentiation stage (S3), inflorescence differentiation stage (S4) and inflorescence first branch differentiation stage (S5).【Result】The contents of fructose and maltose continued to accumulate during the flowering formation of ‘Nam Doc Mai’ and ‘Deshehari’ mango, and the contents of ‘Nam Doc Mai’ were higher than that of ‘Deshehari’.The change trend of glucose content was different between the two cultivars, ‘Nam Doc Mai’ increased first and then decreased, while the ‘Deshehari’ increased continuously. Sucrose was consumed in the early stage of flower bud differentiation and accumulated in the later stage. The starch content of the two cultivars tends to be stable during the flowering process, and soluble protein accumulated continuously. The ratio of carbohydrates to soluble protein increased in the early stage of flowering and decreased in the later stage. The flowering rate of ‘Nam Doc Mai’ was significantly higher than that of ‘Deshehari’, and the flower formation rate was positively correlated with the contents of fructose, maltose and soluble protein, and its correlation coefficients were 0.816, 0.506 and 0.456 respectively.The accumulation of carbohydrates and soluble protein was beneficial to flower bud differentiation during the flowering process, After entering the flower bud differentiation period, the ratio of carbohydrates to soluble protein, was significantly higher in ‘Nam Doc Mai’ than in ‘Deshehari’. |
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