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研究不同紫花苜蓿品种晚秋和早春时期根部非结构性碳水化合物含量的季节变化动态,以期为当地紫花苜蓿推广应用提供理论依据。以国内外12个紫花苜蓿品种为试验材料,通过测定其在晚秋和早春时期根部可溶性糖、还原糖、总糖和淀粉含量,对不同紫花苜蓿品种抗寒生理特性进行了比较研究。结果表明,秋季和春季不同苜蓿品种根部可溶性糖、还原糖和总糖含量以及可溶性糖/淀粉值差异显著(P<0.05),淀粉含量在秋季差异显著(P<0.05),春季差异不显著(P>0.05)。从晚秋至翌年早春,不同苜蓿品种根部非结构性碳水化合物含量下降幅度差异较大,可溶性糖含量下降率为8.71%~41.43%,淀粉下降率为51.21%~79.37%,还原糖下降率为17.47%~56.16%,总糖下降率为26.10%~48.78%。聚类分析可将12个苜蓿品种分为三类:第一类为根部低淀粉含量类,包含M1和M8号二个品种,淀粉含量低于3.0%;第二类为根部高淀粉含量类,包含M3、M4、M6、M7和M11号五个品种,淀粉含量在3.91%~4.82%之间;第三类为根部高可溶性糖含量类,包括M2、M5、M9、M10、M12五个品种,可溶性糖含量在8.0%以上,淀粉含量在3.0%~4.0%之间。
The dynamics of seasonal changes of non-structural carbohydrate content in roots of different alfalfa cultivars in late autumn and early spring were studied in order to provide a theoretical basis for the popularization and application of alfalfa. 12 alfalfa cultivars at home and abroad were used as experimental materials to study the physiological and biochemical characteristics of different alfalfa cultivars by measuring their contents of soluble sugar, reducing sugar, total sugar and starch in late autumn and early spring. The results showed that the content of soluble sugar, reducing sugar, total sugar and soluble sugar / starch in roots of different alfalfa cultivars were significantly different in autumn and spring (P <0.05), while the content of starch in autumn was significantly different in autumn (P <0.05) P> 0.05). From late autumn to early spring next year, the content of non-structural carbohydrates decreased greatly in different roots of alfalfa, with the decreasing rate of soluble sugar content being 8.71% ~ 41.43%, the decreasing rate of starch being 51.21% ~ 79.37% and reducing sugar reducing rate being 17.47 % ~ 56.16%, the total sugar decreased from 26.10% to 48.78%. Cluster analysis could divide 12 alfalfa cultivars into three groups: the first one is the low starch content of root, including two varieties of M1 and M8, the starch content is less than 3.0%; the second is the high starch content of root, Including five varieties of M3, M4, M6, M7 and M11, the starch content was between 3.91% and 4.82%; the third category was the root soluble sugar content categories, including M2, M5, M9, M10, M12 five varieties , Soluble sugar content above 8.0%, starch content between 3.0% ~ 4.0%.