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Changes of Protein and Amino Acid Contents During the Sprouting Process of ‘Gala’ Apple Floral Buds(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年09期
Page:
5-7
Research Field:
Publishing date:

Info

Title:
Changes of Protein and Amino Acid Contents During the Sprouting Process of ‘Gala’ Apple Floral Buds
Author(s):
YUAN Xing-xing1; WEI Xiao-wen1; TIAN He1; HAN Li-ping2; XU Ji-zhong1
1.College of Horticulture，Agricultural University of Hebei，Baoding，Hebei 071001；
2.The Administration of Tanghai Provincial Wetland and Birds Nature Reserve，Tanghai，Hebei 063200
Keywords:
apple; floral bud; sprout; protein; amino acid
PACS:
S 661.1
DOI:
-
Abstract:
Taking ‘Gala’ apple as material，the changes of protein and amino acid contents during the sprouting process of the floral buds in ‘Gala’ apple were studied.The results showed that soluble protein content had been increased slowly until the alabastrums began to separate in the inflorescence.Meanwhile，it reached the highest level up to 9.59 mg/g.Then it declined till full bloom.However，most of the amino acid contents reduced slightly as the floral buds swelled，then they rose.After the inflorescence elongation stage or alabastrum separation stage in the inflorescence，they reduced again.In addition，acidic amino acid contents were significantly higher than other amino acids’ during the sprouting process.

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Last Update: 2014-08-25