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Study on the Dynamic Changes of the Major Carbohydrate Content and the Related Enzyme Activities during the Microcorm Development of Colocasia esculenta

红香芋试管球茎膨大过程中主要碳水化合物含量以及淀粉合成相关酶活性的动态研究



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,2016,36(4):0700-0705
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ZANGYuwen,JIANGFangling,CHENGYaqi,KONGXiangyu,WUZhen
(ColegeofHorticulture,NanjingAgriculturalUniversity,Nanjing210095,China)
犃犫狊狋狉犪犮狋:Inordertoinvestigatethecharacteristicsofcarbohydrateaccumulationduringtheexpansionstage
of犆狅犾狅犮犪狊犻犪犲狊犮狌犾犲狀狋犪(L.)Schottmicrocorm,withaseptic‘Hongxiangyu’plantletsasmaterial,westud
iedthechangesofthemajorcarbohydratecontentandtherelevantenzymesactivitiesaswelastheircorre
lationunderhighglucoseconcentration.Theresultsshowedthat:(1)Thecontentsoffructose,glucose
andsolublesugaralincreasedfirstlyandthendecreasedduringthedevelopmentofmicrocorm.Thefruc
tosecontentofcormsreachedthemaximumafter27daysinduction,andthehighestcontentsoftotalsolu
blesugarandglucoseappearedonthe34thday.Thesucrosecontentrepresentedanupdownuptrend,
peakingonthe48thday.(2)Thecontentsoftotalstarch,amyloseandamylopectinincreasedwiththein
cubationtime.Thetotalamountofstarchreachedthepeakatlateextensionstage,accountingforabout
76%ofdryweight,andmainlywasamylopectin.(3)Basedonanatomicalstudy,thestarchgranuledensi
tyofstoragetissueincreasedwiththedevelopmentofmicrocormandcoveredtheparenchymacelsinlate
stage.(4)BothofADPGPaseandQenzymeactivitiesreachedthemaximumonthe41stday,with1.22
and2.39μmol·g
-1·min-1,respectively.BycorrelationanalysisbetweenADPGPaseactivityandtotal
starchcontent,Qenzymeactivityandamylopectincontent,fromshootsbeginningtoexpand(20d)to
ADPGPaseandQenzymeactivityreachingthepeak(41d),thecorrelationcoefficientwere0.819and
0.738,showingasignificantpositivecorrelation.Theresearchsuggestedthattheaccumulationofstarch
andsolublesugarcontentchangeswerecloselyrelatedtothedevelopmentof‘Hongxiangyu’microcorm,
andwereregulatedbyrelatedenzymes.
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Table1 Correlationcoefficientbetweenstarchcontentand
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E.Theendstageoftarocormsdevelopment(10×);F.Themorphologyofstarchgrain(40×);VB.Vascularbundle;
PC.Parenchymacel;SG.Starchgrain;CSG.Compoundstarchgrain;SSG.Singlestarchgrain
Fig.4 Changesofstarchgranuleduring‘Hongxiangyu’microcormdevelopment
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