芝麻蒴果光合特性及产量与品质对不同化学催熟剂的响应

吕树立, 丁芳, 郑东方

Response of Photosynthetic Characteristics, Yield and Quality of Sesame Capsule to Different Chemical Ripening Agents

Lü Shuli, Ding Fang, Zheng Dongfang

表4 不同催熟剂处理下芝麻蒴果皮叶绿素含量变化

Table 4 Changes of chlorophyll contents of sesame-seed with different ripening agents mg/g

处理 Treatment 3 d 6 d 9 d 叶绿素a Chlorophyll a CK 1.0045±0.0197a 0.8440±0.0388a 0.4730±0.0095a T1 0.4256±0.0156b 0.3166±0.0141b 0.2187±0.0099b T2 0.1622±0.0017c 0.1167±0.0036c 0.0271±0.0011e T3 0.1153±0.0061d 0.0997±0.0035d 0.0170±0.0041d T4 0.4270±0.0113b 0.3997±0.0083b 0.3448±0.0121b T5 0.4203±0.0177b 0.4034±0.0088b 0.3174±0.0038c 叶绿素b Chlorophyll b CK 0.2156±0.0025a 0.1692±0.0027a 0.1068±0.0052a T1 0.0880±0.0066c 0.0770±0.0016c 0.0606±0.0014b T2 0.0647±0.0028d 0.0220±0.0001a 0.0107±0.0004c T3 0.0369±0.0019d 0.0159±0.0010a 0.0095±0.0001c T4 0.0941±0.0016b 0.0959±0.0028b 0.0626±0.0012b T5 0.0790±0.0051c 0.0832±0.0049b 0.0573±0.0010b 总叶绿素Total chlorophyll CK 1.0045±0.0197a 0.8440±0.0388a 0.4730±0.0095a T1 0.4256±0.0156b 0.3166±0.0141c 0.2187±0.0099b T2 0.0271±0.0011c 0.1622±0.0017d 0.1167±0.0036c T3 0.1704±0.0041d 0.1153±0.0061d 0.0997±0.0035c T4 0.4370±0.0113b 0.4997±0.0083b 0.4048±0.0121b T5 0.4283±0.0177b 0.4534±0.0088b 0.3674±0.0038b