大白菜耐热性和过氧化物酶活性与热害指数的相关性  

Correlation between Heat Tolerance and POD Activity and Heat Injury Index of Chinese Cabbage(Brassica chinensis)

作　　者：苏小俊[1] 袁希汉[1] 徐海[1] 

机构地区：[1]江苏省农业科学院蔬菜研究所,江苏南京210014

出　　处：《江苏农业学报》2007年第5期456-458,共3页Jiangsu Journal of Agricultural Sciences

基　　金：国家"863"项目(2001AA241124);江苏省农业科学院基金项目(6110320)

摘　　要：选用耐热性呈梯度差异、能代表典型区域的5个大白菜品种,进行了过氧化物酶活性、热害指数与耐热性的相关性研究。结果表明:过氧化物酶活性与大白菜品种的耐热性呈正相关关系,耐热品种的过氧化物酶活性与热敏品种间差异极显著。热害指数与大白菜品种的耐热性呈负相关关系,耐热品种的热害指数与较耐热品种间差异极显著,较耐热品种与热敏品种间差异极显著;耐热品种与热敏品种间差异极显著。Five Chinese cabbage representative varieties with gradient differences in heat tolerance were used to deterrnine their POD activities, heat injury indices, and heat tolerance. And the relationships between them were analyzed. Positive correlation was shown between POD activity and heat tolerance, while negative correlation was seen between heat injury index and heat tolerance. There were significant differences in POD activities between heat tolerant and heat sensitive cabbage varieties. Five Chinese cabbage varieties exhibited significant differences in heat injury index.

关 键 词：大白菜 耐热性 过氧化物 热害指数 

分 类 号：S634.103.7[农业科学—蔬菜学]