中国蔬菜Issue(10)：41-44,4.
青花菜绿体春化过程中核酸含量的变化
Effect of Vernalization on Nucleic Acid Content of Brassica oleracea L.var.italica Plenck
摘要
Abstract
The change of nucleic acid content in broccoli Brassica oleracea L. var. italica Plenck during vernalization under temperatures in daytime/at night= ( 17.3 ± 1 ) ℃/( 9.3 ± 1 ) ℃ was studied using cultivar ‘Qingfengqinghuacail03’ with 5 true leaves as experiment material. The results showed that after vernalization, the contents of DNA、 RNA and nucleic acid, the ratio of RNA/DNA were higher than the control (CK), which had not be vemalized, and these contents increased with the process of vernalization. Among them, the contents of RNA and total nucleic acid, and the ratio of RNA/DNA were rapidly increased before the vernalization, while the DNA content was swiftly increased at the end of vernalization.关键词
青花菜/春化/核酸/RNA/DNAKey words
Brassica oleracea L. var. italica Plenck/ Vernalization/ Nucleic acid/ RNA/ DNA分类
农业科技引用本文复制引用
蒋欣梅,吴美璇,于锡宏,刘生财,徐薇..青花菜绿体春化过程中核酸含量的变化[J].中国蔬菜,2011,(10):41-44,4.基金项目
黑龙江省自然科学基金项目(C201039),东北农业大学创新团队项目(CXT002-2-2) （C201039）
