Scientia Silvae Sinicae ›› 2021, Vol. 57 ›› Issue (9): 34-41.doi: 10.11707/j.1001-7488.20210904
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Sen Xu,Rui Gu,Shuanglin Chen*,Ziwu Guo,Liting Yang
Received:
2020-09-10
Online:
2021-09-25
Published:
2021-11-29
Contact:
Shuanglin Chen
CLC Number:
Sen Xu,Rui Gu,Shuanglin Chen,Ziwu Guo,Liting Yang. Changes and Correlation of Sheath Leaf Traits and Taste Quality of Phyllostachys violascens 'Prevernalis' Shoots under Mulching[J]. Scientia Silvae Sinicae, 2021, 57(9): 34-41.
Table 1
Sheath leaf morphological traits of mulched shoots and natural shoots of P. violascens 'Prevernalis'"
处理 Treatment | 箨叶厚度 Th/mm | 单叶干质量 DW/mg | 含水率 MC | 箨叶长度 Le/mm | 箨叶宽 度Wi/mm | 长宽比 L/W | 单叶面积 Ar/mm2 | 单叶周长 Ci/mm | 比叶面积 SLA/(mm2·mg-1) |
LZ | 0.17±0.02 b | 4.17±1.06 a | 0.57±0.07 b | 14.93±2.53 a | 7.06±1.08 a | 2.14±0.17 b | 73.19±5.76 a | 44.08±6.68 a | 15.71±2.90 a |
LF | 0.71±0.02 a | 4.33±0.15 a | 0.74±0.02 a | 16.65±1.15 a | 6.46±0.34 a | 2.63±0.07 a | 61.98±6.47 a | 42.73±2.77 a | 14.33±1.78 a |
Table 2
Pigment contents in sheath leaf of mulched shoots and natural shoots of P. violascens 'Prevernalis'"
处理 Treatment | 叶绿素a Cha/(mg·kg-1) | 叶绿素b Chb/(mg·kg-1) | 总叶绿素 Ch/(mg·kg-1) | 类胡萝卜素 Car/(mg·kg-1) | 花青素 An/(mg·g-1) |
LZ | 78.22±2.86 a | 10.19±0.73 a | 88.41±2.83 a | 25.61±2.23 b | 32.15±1.02 b |
LF | 3.97±0.65 b | 2.43±0.26 b | 6.40±0.39 b | 170.97±2.44 a | 94.50±1.33 a |
Fig.2
Taste and roughness substances in mulched shoots and natural shoots of P. violascens 'Prevernalis' SS: Soluble sugar; TA: Total acid; Oxa: Oxalic acid; Tan: Tannin; Cel: Cellulose; Lig: Lignose; BA: Bitter amino acid; AA: Aromatic amino acid; SA: Sweet amino acid; DA: Delicious amino acid; SAR: Sugar-acid ratio; PBA: Proportion of bitter amino acid; PAA: Proportion of aromatic amino acid; PSA: Proportion of sweet amino acid; PDA: Proportion of delicious amino acid."
Fig.3
The RDA analysis of the traits of sheath leaves and the taste quality of P. violascens 'Prevernalis' shoots Th: Thickness of sheath leaf; DW: Single leaf dry weight; MC: Moisture content; Le: Length of sheath leaf; Wi: Width of sheath leaf; L/W: Aspect ratio; Ar: Single leaf area; Ci: Single leaf circumference; SLA: Specific leaf area; Cha: Chlorophyll a; Chb: Chlorophyll b; Ch: Chlorophyll(a+b); Car: Carotenoids; An: Anthocyanin; SS: Soluble sugar; TA: Total acid; Oxa: Oxalic acid; Tan: Tannin; Cel: Cellulose; Lig: Lignose; BA: Bitter amino acid; AA: Aromatic amino acid; SA: Sweet amino acid; DA: Delicious amino acid; SAR: Sugar-acid ratio; PBA: Proportion of bitter amino acid; PAA: Proportion of aromatic amino acid; PSA: Proportion of sweet amino acid; PDA: Proportion of delicious amino acid."
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