AMYLOLYTIC ACTIVITY AND CARBOHYDRATE-LEVELS DURING THE STAMEN ONTOGENY OF A MALE FERTILE, AND A GIBBERELLIN-SENSITIVE MALE STERILE MUTANT OF TOMATO (LYCOPERSICON-ESCULENTUM)
AMYLOLYTIC ACTIVITY AND CARBOHYDRATE-LEVELS DURING THE STAMEN ONTOGENY OF A MALE FERTILE, AND A GIBBERELLIN-SENSITIVE MALE STERILE MUTANT OF TOMATO (LYCOPERSICON-ESCULENTUM)
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DOI：
10.1093/jxb/40.7.789
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发表时间：
1989-07-01
影响因子：
6.9
通讯作者：
SAWHNEY, VK
中科院分区：
文献类型：
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作者：
BHADULA, SK;SAWHNEY, VK
对番茄（Lycopersicon esculentum Mill.）正常（+/+）、赤霉素敏感雄性不育无雄蕊-2（sl-2/sl-2）突变体和GA_3回复的sl-2/sl-2突变体雄蕊的淀粉酶活性、淀粉和可溶性糖含量进行了分析。在不同的发展阶段。在突变体雄蕊，淀粉分解活性没有不同的正常，直到四分体阶段，但此后它是显着低于正常雄蕊。淀粉含量也没有显着差异，在两个线在早期阶段的发展。然而，在后期，它在正常雄蕊中下降，而在突变体中保持不变。可溶性糖含量在正常雄蕊发育过程中逐渐增加。但在突变雄蕊中，它在整个发育过程中保持不变，并显着低于正常。在GA 3回复突变体雄蕊中，淀粉分解活性以及淀粉和可溶性糖水平与正常雄蕊相当。有人提出，SL-2/SL-2突变，通过其对内源赤霉素的影响，影响淀粉酶的活性，这反过来又导致糖水平降低，最终导致异常花粉发育。
The activity of amylases, and the level of starch and soluble sugar content were analysed in the normal (+/+), a ''gibberellin-sensitive'' male sterile stamenless-2 (sl-2/sl-2) mutant, and GA3-reverted sl-2/sl-2 mutant stamens of tomato (Lycopersicon esculentum Mill.), at various stages of development. In the mutant stamens, amylolytic activity did not differ from that of the normal until the tetrad stage, but thereafter it was significantly lower than that of normal stamens. The starch content also did not differ in the two lines at early stages of development. However, at later stages it decreased in normal stamens, whereas it remained unchanged in the mutant. The soluble sugar content gradually increased during the development of normal stamens. But in mutant stamens, it remained the same throughout development and was significantly lower then the normal. In GA3-reverted mutant stamens, the amylolytic activity and the level of starch and soluble sugars were comparable to normal stamens. It is proposed that the sl-2/sl-2 mutation, through its effects on endogenous gibberellins, affects the activity of amylases which, in turn, result in lower sugar levels leading ultimately to abnormal pollen development.