桂花开花进程中花瓣色素、可溶性糖和蛋白质含量的变化

以软叶丹桂(O smanthus fragrans‘Ruanye Dangu i’)、柳叶银桂(O.fragrans‘Liuye Y ingu i’)和四季桂(O.fra-grans‘Sijigu i’)3个桂花品种为试材,研究了桂花不同品种开花和衰老过程中的花瓣色素、可溶性糖和蛋白质等的变化。结果表明:(1)从初花期到盛花期再到衰老期,类胡萝卜素和花青素的含量先升高再下降,与花瓣颜色深浅变化一致,表明不同时期花色的变化主要由色素的含量变化所引起。(2)3个桂花品种花瓣的含水量、可溶性糖和可溶性蛋白质的含量均呈下降趋势,而花期较长的软叶丹桂比柳叶银桂和四季桂降幅要低,而柳叶银桂和四季桂之间差异不显著。

Changes of Pigment, Soluble Sugar and Protein Content of Peta during Florescence and Senescence of Osmanthus fragrans Lour.

Three cultivars of sweet Osmanthus,including O.fragrans 'Ruanye Dangui','Liuye Yingui' and 'Sijigui' were conducted to study the changes of pigment,soluble sugar and protein of petals of different cultivars during the period of their florescence and senescence.The results showed as follows:(1)It is the same with these three different cultivars that during the whole florescence period from the initial stage to the middle stage,then to the late stage,the content of carotenoid and anthocyanidin experienced an obvious change of firstly increasing and then decreasing,which is consistent with the change of the color of the petal,showing that the changes of the color of the petal during the florescence were mainly caused by the change of the pigment.(2)The content of water,soluble sugar and soluble protein in the petals of these three cultivars decreased obviously during their florescence and senescence,and the decreasing of those in 'Ruanye Dangui',which had a longer anthesis was slower than the other two cultivars,while the decreasing between 'Liuye Yingui' and 'Sijigui' was not significantly different.