茉莉酸和高温锻炼对葡萄幼苗耐热性及其抗氧化酶的影响  

Effects of Jasmonate Acid and Heat Acclimation on Thermotolerance and Antioxidant Enzymes of Young Grape Plants

作　　者：陈培琴[1] 郁松林[1] 詹妍妮[1] 

机构地区：[1]石河子大学农学院,中国新疆石河子832003

出　　处：《生命科学研究》2006年第3期238-243,共6页Life Science Research

基　　金：国家"863"项目子课题(2003AA241170)

摘　　要：用50μmol/L的茉莉酸(JA)和38℃高温锻炼(HA)预处理6h后,葡萄幼苗与不经预处理的葡萄幼苗(CK)相比,前者在常温下的SOD、POD、CAT和APX等酶的活性和可溶性蛋白质含量均升高,在遭受42℃高温胁迫(HS)过程中可溶性蛋白质含量、上述酶活性的降低趋势和电解质外渗的增加受到抑制,在一定程度上提高了幼苗高温耐性.通过一系列结果分析,推测JA和HA处理在诱导葡萄抗热性能上具有相似的机理.The young grape plants treated with 50 μmol/L JA（Jasmonate aicd, JA） solution and at 38 ℃ HA （Heat aellimation, HA）were studied. The result showed that SOD, POD, CAT, APX activity and soluble protein content in young grape plants become higher than CK under normal temprture. That JA and SA pretreatment enabled young grape plants to maintain higher content of soluble protein and activity of superoxide dismutase （SOD）, eatalase（CAT）, perocidase（POD）, ascorbic peroxidase（APX） and decrease electrolyte leakage to weaken oxidative stress under heat shock. It was suggested that JA or HA enhances thermoprotection by similar mechanisms.

关 键 词：茉莉酸 高温锻炼 葡萄 耐热性 抗氧化 

分 类 号：Q945.4[生物学—植物学] S633.1[农业科学—蔬菜学]