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灌浆期不同温光对水稻叶、籽粒可溶性蛋白质及可溶性糖动态变化的影响
引用本文:张磊,吴冬云,朱碧岩,张铭光,黎杰强.灌浆期不同温光对水稻叶、籽粒可溶性蛋白质及可溶性糖动态变化的影响[J].华南师范大学学报(自然科学版),2002,0(2):98-101.
作者姓名:张磊  吴冬云  朱碧岩  张铭光  黎杰强
作者单位:华南师范大学生物学系,广东广州,510631
基金项目:广东省自然科学基金资助项目 (980 0 4 0 )
摘    要:本文探讨温度和光强互作对水稻灌浆生理的影响 .1 材料与方法1 .1 实验设计供试品种为特三占 (劣质 )、毅丰 4 8(毅夫×丰澳占 ,优质 ) .植株在大田的自然条件下生长至孕穗 ,然后材料分两组 ,一组放在人工气候箱的高温条件下 ( 33℃昼温 /夜平均温 ) ,一半用50 %的遮光网遮光 ;另一组为大田的适温条件 ( 2 1℃昼温 /夜平均温 ) ,一半用 50 %的遮光网遮光 .抽穗受粉的当天选择生长一致的单稻穗挂牌标记 ,以后每隔 5d随机抽取标记的稻穗每次 6穗 ,重复 3次 .1 .2 测定方法可溶性蛋白质含量用考马斯兰G - 2 50染色后在 595nm处比色测定 …

关 键 词:灌浆期  湿光  水稻    籽粒  可溶性蛋白质  可溶性糖  动态变化
文章编号:1000-5463(2002)02-0098-04

EFFECTS OF TEMPERATURE AND LIGHT ON THE DYNAMIC CHANGE IN SOLUBLE PROTEIN AND SUGAR IN RICE LEAVES AND GRAINS DURING THE MILK-FILLING STAGE
ZHANG Lei,WU Dong-yun,ZHU Bi-yan,ZHANG Ming-guang,Li Jie-qiang.EFFECTS OF TEMPERATURE AND LIGHT ON THE DYNAMIC CHANGE IN SOLUBLE PROTEIN AND SUGAR IN RICE LEAVES AND GRAINS DURING THE MILK-FILLING STAGE[J].Journal of South China Normal University(Natural Science Edition),2002,0(2):98-101.
Authors:ZHANG Lei  WU Dong-yun  ZHU Bi-yan  ZHANG Ming-guang  Li Jie-qiang
Abstract:The effects of temperature and light on the content of soluble protein and soluble sugar in rice leaves and grains were discussed. High temperature promotes the translocation of soluble protein and soluble sugar from leaves to grains, resulting in the high content of them in grains, and at the same time, it accelerates the senescence of leaves, resulting in a high remains of them in leaves and low grain-weight. At identical high temperature, the senescence of leaves in weak light is slower than that in strong light. Moderate temperature makes the translocation of soluble protein and soluble sugar from leaves to grains steady and transduction of sugar to starch to a greater degree, resulting in full grain filling. At the same low temperature, the strong photosynthesis in strong light can make up for the fast senescence. Among the four combinations, low-temperature and strong-light are most advantageous to milk filling, and the high-temperature and weak-light are the worst.
Keywords:fact of temperature and light  grain  soluble protein  soluble sugar
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