低温下辣椒Pro含量的变化及其与品种耐性的关系  

Changes of Pro Content under Low Temperature Stress in Pepper and the Relations between it and the Chilling Tolerance of Different Pepper Cultivars

作　　者：颉敏华[1] 颉建明[2] 郁继华[2] 张俊峰[2] 

机构地区：[1]甘肃省农科院农贮藏加工研究所,兰州730070 [2]甘肃农业大学农学院,兰州730070

出　　处：《长江蔬菜》2008年第05X期38-41,共4页Journal of Changjiang Vegetables

基　　金：甘肃省科技攻关项目(2GS052-A41-007-05);甘肃省自然科学基金项目(3ZS061-A25-075)

摘　　要：以已知耐低温性的12个辣椒品种为试材,模拟日光温室低温逆境,研完了12个辣椒品种叶片脯氨酸(Pro)含量的变化规律及其与耐低温性之间的关系。结果表明,低温处理后,辣椒叶片的Pro含量升高,所有品种在处理期内的Pro含量均高于处理前。10个品种的Pro含量变化与冷害指数、植株低温死亡率和耐低温性综合隶属函数呈显著正相关,Pro积累表现为保护性反应。试验品种中耐低温性最强的湘研1号和较弱的湘研16号中Pro的累积表现为伤害性反应。低温下Pro含量与辣椒耐低温性之间的关系因品种而异。The changes of Pro contents of 12 different chilling-tolerant pepper cuhivars under low temperature stress （15℃/5℃, day/night, simulating unfavorable conditions of sunshine greenhouse in deep winter） and the relations between the changes and the chilling-tolerance of different pepper cuhivars were studied. The results showed that the Pro contents increased in leaves of 12 pepper cuhivars treated with low temperature stress for 20 days. There were significant positive correlations between the chilling-tolerances of 10 pepper cuhivars and the Pro contents, suggesting that the accumulations of Pro in leaves of pepper treated with low temperature stress played an important role in protecting the pepper from chilling damages. But there were significant negative correlations between the chilling- tolerances of the other two pepper cuhivars and the Pro contents, indicating that the accumulations of Pro in leaves of theses two pepper cuhivars treated with low temperature stress were the results of chilling damages.

关 键 词：辣椒 低温 PRO 耐低温性 

分 类 号：S641.3[农业科学—蔬菜学] TQ333.93[农业科学—园艺学]