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- Title
扁桃果实发育过程内果皮中糖及木质素含量变化规律.
- Authors
杨波; 郭春苗; 木巴热克·阿尤普; 肖丽; 许娟; 龚鹏; 徐叶挺
- Abstract
【Objective】 To study the change effects of lignin and sugar content on the lignification of endocarp during the development of endocarp, so as to lay the theoretical foundation for breeding of good almond cultivars at later stage. 【Method】 The thin and thick shells of Zhipi and Changshitou almond were used as main material to determine sugar content of almond fruit endocarp in the whole growth period and analyze the changes of the sugar content. In addition, the lignin content of inner pericarp was determined by thioglycolic acid method, and the process of lignin deposition was analyzed.【Results】 The process of the development of almond fruits, Zhipi and Changshitou in the pericarp of starch and soluble sugar contents were first accumulated and subsequently decreased; The reducing sugar content in Zhipi and Changshitou showed a downward trend, Zhipi and Changshitou almond starch, reducing sugar reached the peak at 40 d after flowering, soluble sugar of Zhipi after anthesis reached the peak at 40 d, Changshitou soluble sugar after anthesis reached the peak at 55 d. The Changshitou late starch and reducing sugar content decreased faster than that of Zhipi; The Changshitou almond 40 d after anthesis and endocarp lignin content began to accumulate rapidly and endocarp lignin content of Zhipi almond 55 d after anthesis accumulated rapidly.【Conclusion】 The thickness of almond endocarp is positively correlated with the amount of lignin and cellulose accumulation. The formation of almond endocarp is the accumulation and metabolism of high levels of carbohydrate in the fruit as a precursor substance, and causes a large amount of lignin accumulation, which leads to the lignification and thickening of the endocarp.
- Publication
Xinjiang Agricultural Sciences, 2021, Vol 58, Issue 1, p23
- ISSN
1001-4330
- Publication type
Article
- DOI
10.6048/j.issn.1001-4330.2021.01.003