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园艺学报 ›› 2001, Vol. 28 ›› Issue (5): 453-456.

• 研究报告 • 上一篇    下一篇

冰核细菌对仁用杏花粉超微结构的影响

彭伟秀1;杨建民1;张 芹1;孟庆瑞1;李绍华2;孙福在3;赵廷昌3
  

  1. ( 1 河北农业大学林学院, 保定071000;􀀁 2 中国农业大学园艺学院, 北京100094; 􀀁 3 中国农业科学院植物保护研究所, 北京100094)
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2001-10-25 发布日期:2001-10-25

Effect of Ice Nucleation Active Bacteria on the Ultrastructure of Apricot VarietyPollen

Peng Weixiu1, Yang Jianmin1, Zhang Qin1, Meng Qingrui1, Li Shaohua2, Sun Fuzai3, and Zhao Tingchang3   

  1. ( 1College of Forestry , Agricultural University of Hebei, Baoding 071000; 2College of Horticulture, China Agricultural University , Beijing 100094; 3Institute of Plant Protection , CAAS, Beij ing, 100094)
  • Received:1900-01-01 Revised:1900-01-01 Online:2001-10-25 Published:2001-10-25

摘要: 应用透射电镜对几个仁用杏品种接种冰核细菌并低温处理后的花粉超微结构进行观察, 发现冰核细菌对花粉的超微结构有很大影响: ( 1) 使花粉壁的覆盖层在某些区域解体消失或整个花粉外壁缺失; ( 2) 使花粉中的细胞器受到破坏, 包括线粒体被膜不完整, 嵴呈囊泡状; 内质网呈同心圆卷绕或折叠状排列包围部分细胞质而形成膜内含物; 核糖体数量明显减少等。因为花粉中细胞器的破坏, 花粉细胞内部形成一些空腔, 花粉失去生活力。接种冰核细菌并低温处理比单纯低温处理对花粉超微结构的破坏程度加重。

关键词: 冰核细菌, 杏, 花粉, 超微结构

Abstract: The ultrastructure of three kinds of Apricot pollens by INA and low temperature was investigated with transmission electron microscopy. The results showed that the ultrastructure of pollen was influenced by the INA. ( 1) The pollen exine was disintegrated by INA. ( 2) The orgalleras in pollen were destroyed. The membrane of mitochondrion vanished. The ridge of mitochondrion was changed into vesiculation; Some membraned inclusions appear to be derived
from the endoplasmic reticulm elements which arrange themselves in a multipleconcentric or convoluted manner around portions of cytoplasm; The quantity of ribosome was reduced. Because the orgalleras in pollen were destroyed, therewere some cavities in pollen grain. The pollen grain had no life􀀁force. In addition, more serious damage was shown in ultrastructure of pollen by INA and low temperature. Therefore, INA bacteria was one major factor to incine forst damage to Apricot flowers.

Key words: INA bacteria, Apricot, Pollen, Ultrastructure

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