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中国农学通报 ›› 2015, Vol. 31 ›› Issue (19): 13-18.doi: 10.11924/j.issn.1000-6850.casb15010198

所属专题: 生物技术 园艺

• 林学 园艺 园林 • 上一篇    下一篇

栎属 4个树种秋冬叶色与生理变化的关系

姜 琳,杨 暖,姜官恒,庄德祥,赵兰勇   

  1. 山东农业大学林学院,山东农业大学林学院,潍坊市农业科学院,青州德利农林科技有限公司,山东农业大学林学院
  • 收稿日期:2015-01-26 修回日期:2015-06-09 接受日期:2015-03-24 出版日期:2015-07-28 发布日期:2015-07-28
  • 通讯作者: 赵兰勇
  • 基金资助:
    山东省农业良种工程项目 “高档园林花卉新品种选育” [鲁科农字(2014)96号]。

Relationship Between Leaf Color in Autumn and Winter and Physiological Changes of Four Species of Quercus

  • Received:2015-01-26 Revised:2015-06-09 Accepted:2015-03-24 Online:2015-07-28 Published:2015-07-28

摘要: 为了研究栎类树种秋冬转色期叶色变化的生理机制,以栎属 4 个树种——鲜红栎(Quercus coccinea)、纳塔栎(Quercus nuttallii)、沈氏栎(Quercus shumardi)、针栎(Quercus palustris)为试材,测定其秋冬转色期叶绿素、类胡萝卜素、花色素苷 3种色素和可溶性糖、可溶性蛋白质含量变化。结果表明:叶 绿素 a、叶绿素 b、总叶绿素含量均呈先快后慢的下降趋势;类胡萝卜素含量鲜红栎和沈氏栎呈现下降- 上升-下降的趋势,其他 2个树种呈平缓下降的趋势;花色素苷含量呈波动上升趋势;叶绿素 a与叶绿素 b 的比值变化趋势前中期较为平缓,后期迅速下降;鲜红栎的可溶性糖含量为单峰曲线,其他 3个树种呈双峰曲线,与花色素苷相关性不显著;蛋白质含量与花色素苷含量呈正相关。

关键词: 麦积山景区, 麦积山景区, 生态需水, 特征

Abstract: In order to study the physiological mechanism of Quercus leaves during the color changing period in autumn and winter, four species of Ouercus: Quercus coccinea, Quercus nuttallii, Quercus shumardi, Quercus palustris, were investigated to determine the changes of chlorophyll, carotenoid, anthocyanin and soluble sugar, soluble protein in this period. Results showed that contents of chlorophyll a, b and a+b decreased obviously, which exhibited a quick decrease in the early stage and a slow decrease in the late stage. Variations of carotenoid in Quercus coccinea and Quercus shumardi first decreased, then increased and in the end decreased, whereas the other two species showed a smooth downward trend; the content of anthocyanin presented a trend of fluctuant rise. The changes of chlorophyll a/chlorophyll b were subdued at first and then decreased rapidly; the content of soluble sugar in Quercus coccinea presented a unimodal curve, while that of the other three species showed a bimodal curve with no significant correlation with anthocyanin. There was a positive correlation between the content of protein and anthocyanin.