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作 者 ：陈爱葵;江如兰;周厚高

期 刊 ：武汉植物学研究 2005年 23卷 4期 页码：351-354

关键词：百合鳞片；淀粉；总糖；还原糖；蛋白质；

Keywords:Bulb scale, Starch, Sugar, Reduced sugar, Protein,

摘 要 ：以东方型(火百合Stargazer品种)、亚洲型(新中心Nove Cento品种)和麝香型(新铁炮Lilium formolongii品种)百合鳞片为试验材料,连续在25℃保留8周、17℃保留4周、4~5℃保留8周后分析温控成球过程中鳞片淀粉、总糖、还原糖和蛋白质等含量的动态变化。结果表明:3个品种百合鳞片在控温成球过程中,4种物质的变化与鳞片控温成球处理的不同阶段有密切关系,火百合品种在整个温控成球过程中所测的4种物质含量变化较平缓,而新中心和新铁炮2个品种在整个温控成球过程中4种物质含量变化较大。

Abstract:The scales materials were from Oriental hybrid group (cv. Stargazer), Asiatic hybrid group (cv. Nove Cento) and Longiflorium hybrid group (Lilium formolongii). The content changes of the starch, protein, sugar and reduced sugar in lily scale treated by temperature-controlled method for cutting (i.e. continued-stored in 25℃ for 8 weeks,17℃ for 4 weeks and 4℃ for 8 weeks) were studied in present paper. The results indicated that there were direct relationships between changes of the four substance contents mentioned above with temperature phases. The changes of contents of four substances mentioned above were minor in Stargazer, more in other two cultivars.

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