摘要
通过对黑穗醋栗越冬性不同的５个品种，分５个时期测定枝条皮部膜脂脂肪酸、可溶性及可溶性蛋白质的含量变化。结果表明，非还原糖、可溶性蛋白质和亚油酸（１８∶２）在越冬期间明显增加，而增加后含量与品种的越冬性强弱有明显的正相关关系。亚油酸和可溶性蛋白质主要在秋季增加，到１２月２５日达到最高值；而非还原糖在冬季也增加，２月２５日才达到最高值。
We determined the contents of membrane fatty acid, soluble and soluble protein of 5 blackcurrant with different cold-resistance in 5 periods The results indicate that the contents of non-resistance The results indicate that the contents of non-reducing sugars, soluble protein and linoleic acid increased significantly during winter There exsited positive correlationships between the contents of above-mentioned organic matters and the cold-resistance of blackcurrant cultivars The contents of linoleic acid and soluble protein increased in fall and reached their peaks on December 25 The content of non-reducing sugar increased in winter and reached its peak on February 25
出处
《东北农业大学学报》
CAS
CSCD
1997年第3期238-242,共5页
Journal of Northeast Agricultural University
关键词
醋栗
黑穗醋栗
有机物质
越冬性
blackcurrant, organic matter, winterhardiness
