光质与人参淀粉酶活性、总糖和淀粉含量的关系

研究了生长在同等透光率六种滤光膜覆盖下的人参淀粉酶活性、总糖和淀粉含量的季节性变化。人参叶片的淀粉酶活性、总糖和淀粉含量明显低于根部,叶片酶活性的高峰在红果期,糖和淀份含量在成熟期最高;根部与叶片相反,酶活性高峰在成熟期,糖和淀粉含量在红果期最高。红光、红蓝和红蓝绿复合光下人参的淀粉酶活性,总糖和淀粉含量均较高,单质蓝光和绿光下偏低。红光对糖分的合成与积累有明显促进作用,但有红光参与的复合光更有利于人参的生长。

RELATIONS OF LIGHT QUALITIES WITH AMYLASE ACTIVITY, CONTENTS OF CARBOHYDRATE AND STARCH IN PANAX GINSENG

By investiging seasonal variations under differenx light qualities with the same transmisson rate (25% of sun light), we found that the amylase activity, the content of carbohydrate and starch in Ginseng leaves were higher than those in roots from June to Sept. In leaves, amylase activity was the highest in red fruit period, while content of carbohydrate and starch were the most in mature period. On the contrary, in roots amylase activity was the highest in the mature period, while carbohydrate and starch were the most in red fruit period. The amylase activity, content of carbohydrate and starch in Ginseng leaves and roots under red, red-blue and red-blue-green light (compound light) were higher than those under green light and blue light. Red light is of great advantage to the synthesis and accumulation of carbohydrate, but the compound light (red-blue and red-blue-green light) are more advantageous to the Ginseng growth.