生物学杂志

生物学杂志

• 研究报告 • 上一篇    下一篇

γ-氨基丁酸浸种处理对马铃薯萌发的效应研究

  

  1. 南京农业大学 生命科学学院
  • 出版日期:2016-04-18 发布日期:2016-04-18
  • 通讯作者: 夏凯，博士，教授，研究方向为植物激素生理与植物化学调控，E-mail：zhish@njau.edu.cn
  • 作者简介:肖惠瑗，硕士研究生，E-mail：2012116100@njau.edu.cn

Research on the effect of soaking treatment with γ-aminobutyric acid on potato germination

  1. College of Life Sciences, Nanjing Agricultural University, Nanjing
  • Online:2016-04-18 Published:2016-04-18

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摘要： 以马铃薯克新 13 号为材料，采用 γ-氨基丁酸（0.2 – 5.0 mmol/L）浸种处理，通过测定种薯淀粉酶活性的变化、淀粉含量、还原糖含量、芽条长度和地上地下部干鲜重等生理指标，研究了 γ-氨基丁酸对马铃薯萌发的作用效应。结果表明，γ-氨基丁酸可能通过提高淀粉酶活性，促进淀粉分解，提高还原糖含量，促进幼芽伸长及地上地下部干鲜重等生理指标，促进马铃薯萌发和干物质的积累。当 γ-氨基丁酸处理浓度为 1.0 mmol/L时，促进萌发效果最佳。

关键词: &gamma, -氨基丁酸；马铃薯；萌发

Abstract:

In this study, potato (Kexin No. 13) was used as the material to study the effect of soaking application of γ- aminobutyric acid (0.2 to 5.0 mmol/L) on the potato germination. The changes of amylase activity, starch The results showed that appropriate amount of γ- aminobutyric acid may improve the germination of potato and dry matter accumulation of buds by elevating the activity of starch enzyme, promoting the decomposition of starch, increasing reducing sugar content, facilitating the plumule elongation and improving the dry and fresh weight of shoot and root. γ- Aminobutyric acid at the concentration of 1.0 mmol/L showed the optimal effect on potato germination. content, reducing sugar content, bud length, fresh and dry weight of shoot and root in seed potatoes were measured and determined in the experiment.