YUAN Xing-xing,WEI Xiao-wen,TIAN He,et al.Changes of Protein and Amino Acid Contents During the Sprouting Process of ‘Gala’ Apple Floral Buds[J].Northern Horticulture,2013,37(09):5-7.
“嘎啦”苹果花芽萌发过程中蛋白质及氨基酸含量的变化
- Title:
- Changes of Protein and Amino Acid Contents During the Sprouting Process of ‘Gala’ Apple Floral Buds
- 文章编号:
- 1001-0009(2013)09-0005-03
- Keywords:
- apple; floral bud; sprout; protein; amino acid
- 分类号:
- S 661.1
- 文献标志码:
- A
- 摘要:
- 以“嘎啦”苹果为试材，研究了花芽萌发过程中蛋白质和氨基酸含量的变化。结果表明：“嘎啦”苹果花芽萌发过程中可溶性蛋白质含量一直缓慢增加，至花序分离期含量达到最高,为9.59 mg/g，然后含量下降直至盛花期;大多数氨基酸在花芽膨大时含量稍有下降，随后含量上升,至花芽开绽期或花序伸长期后又回落;在萌发期间，酸性氨基酸含量显著高于其它氨基酸。
- 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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备注/Memo
第一作者简介：袁星星（1985-），女，在读硕士，研究方向为设施园艺植物栽培生理与生态。E-mail：3695518@qq.com.