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草业学报 ›› 2015, Vol. 24 ›› Issue (9): 154-162.DOI: 10.11686/cyxb2014428

• 研究论文 • 上一篇    下一篇

细叶百合低温解除休眠过程中鳞茎细胞淀粉粒及花芽分化的变化

刘芳1,2,田忠平1,蔡英杰1,张雨1,周蕴薇1,*   

  1. 1.东北林业大学园林学院,黑龙江 哈尔滨150040;
    2.黑龙江八一农垦大学农学院,黑龙江 大庆163319
  • 收稿日期:2014-10-20 出版日期:2015-09-20 发布日期:2015-09-20
  • 通讯作者: E-mail:dlzhyw@126.com
  • 作者简介:刘芳(1980-),女,黑龙江双城人,实验师,硕士。E-mail:byndliufang@163.com
  • 基金资助:
    国家自然科学基金(31470698)资助

Change in starch grains and flower bud differentiation of Lilium pumilum bulbs during breaking of dormancy under refrigerated conditions

LIU Fang1, 2, TIAN Zhong-Ping1, CAI Ying-Jie1, ZHANG Yu1, ZHOU Yun-Wei1, *   

  1. 1.College of Landscape Architecture, Northeast Forestry University, Harbin 150040, China;
    2.College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing 163319, China
  • Received:2014-10-20 Online:2015-09-20 Published:2015-09-20

摘要: 以细叶百合为试材,通过低温(5℃)解除鳞茎休眠,研究了休眠解除过程中鳞茎细胞的淀粉粒的变化及细叶百合花芽分化的变化过程。通过石蜡切片和实体显微结构观察,结果表明,低温冷藏期间,顶芽生长锥的高度和宽度逐渐增加,细叶百合花芽分化主要分为4个时期,0~48 d为小花原基分化期,60 d为外轮花被原基分化期,72 d为内轮花被原基分化期,84 d为雄蕊和雌蕊原基分化期;鳞片及顶芽细胞内淀粉粒数量随着冷藏时间的延长逐渐减少。冷藏0~24 d内,鳞茎细胞没有进行有丝分裂,冷藏36 d以后细胞分裂数量逐渐增加,冷藏84 d分裂期细胞数量增加到2.6个。

Abstract: Changes in starch grains and flower bud differentiation of lily (Lilium pumilum) were studied during the breaking of dormancy at 5℃. Observations of paraffin sections under a microscope revealed that the height of the growth cone and the width of apical buds increased gradually during cold storage. The flower bud differentiation process in lily could be divided into four stages: the floral primordium differentiation stage from 0 to 48 days, the outer perianth primordium differentiation stage at 60 days, the inner perianth primordium differentiation stage at 72 days, and the stamen and pistil primordium differentiation stage at 84 days. The number of starch grains in apical bud cells gradually decreased as the duration of the cold temperature treatment extended. There were almost no mitotic cells in the plant tissues from 0 to 24 days of cold storage. The number of mitotic cells increased gradually after 36 days in cold storage, reaching 2.6 at 84 days of cold storage.