NaCl胁迫对两品种生菜生理特性的影响  

Effects of sodium chloride stress on physiological traits of lettuce

作　　者：祁向玲[1] 邹志荣[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《仲恺农业技术学院学报》2008年第2期14-18,62,共6页Journal of Zhongkai Agrotechnical College

摘　　要：采用随机区组设计,对不同NaCl胁迫浓度(0 mmol/L,50 mmol/L,100 mmol/L,150mmlo/L)梯度下,生菜(Lactuca sativaLinn.)外在形态及生理指标的变化趋势进行了研究.结果表明,盐胁迫后,生菜产量明显降低,外在形态明显改变,叶片内POD、SOD保护酶活性明显降低,细胞质膜相对透性及丙二醛(MDA)含量明显升高,叶片中叶绿素含量显著增加(P<0.05),并且NaCl胁迫对美国大速生生菜植株生长的相对抑制作用强于对香港玻璃生菜.The changes of morphological and physiological traits of lettuce （Lactuca sativa Linn. ） were investigated when treated by four different concentrations of NaCl （0 mmol/L, 50 mmol/L, 100 mmol/ L, 150 mmlo/L）. The results showed that lettuce＇ s production was reduced significantly, and that POD and SOD and roots activity was decreased remarkably; at the same time, the MDA content, plasma membrane conductivity and chlorophyll content were increased. The inhibition function of salt stress on United States greatly fast-growing lettuce was stronger than that on Hong Kong glass lettuce.

关 键 词：NACL胁迫 生菜(Lactuca SATIVA Linn.) 生理特性 

分 类 号：S636.2[农业科学—蔬菜学]