几个日本大葱品种苗期耐热性鉴定评价  

Evaluation on Heat Tolerance of Different Japanese Welsh Onion Varieties at Seedling Stage

作　　者：苏华[1] 徐坤[1] 刘伟[2] 魏珉[1] 

机构地区：[1]山东农业大学园艺科学与工程学院 [2]新疆农业大学园艺学院

出　　处：《中国蔬菜》2005年第12期26-29,共4页China Vegetables

基　　金：国家"948"项目(2003-T14)

摘　　要：以章丘大葱为对照,对引自日本的不同大葱品种进行了耐热性鉴定。结果表明,高温胁迫使大葱叶片电解质渗漏率及丙二醛(MDA)含量增加,超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)等保护酶活性变化较大。热害指数随高温胁迫时间延长而上升,但不同品种的变化幅度不同,表明不同大葱品种的耐热性存在差异。通过计算隶属函数值的方法,对高温胁迫下大葱各生理指标进行了综合评价,田喜与长宝的耐热性较强,显著高于章丘大葱,而春味与元藏的耐热性则较差,高冠与章丘大葱差异不大。The heat tolerance of different Japanese Welsh onion varieties with Zhangqiudacong as control were studied. The results indicated that under high temperature stress, electrolytic leakage and malondialdehyde content of Welsh onion leaves increased, superoxide, peroxidase, catalase activities changed remarkably. The hot injury index rose with time prolonging under high temperature stress, but the range of changes in different varieties were different. This indicated that there were remarkable differences of heat tolerance among varieties. Heat tolerance of Tianxi and Changbao were significant stronger than that of Zhangqiudacong, Chunwei and Yuanzang were relatively worse, Gaoguan was similar to Zhangqiudacong.

关 键 词：大葱 高温胁迫 耐热性 生理指标 

分 类 号：S633.1[农业科学—蔬菜学]