低温胁迫对葡萄保护酶和氧自由基的影响  

Effects of Chilling Stress on Protective Enzymes Activities and Oxygen Free Radical of Grapes

作　　者：刘伟[1] 曲凌慧[1] 刘洪庆[1] 杨德翠[1] 刘新[1] 

机构地区：[1]青岛农业大学生命科学学院,山东青岛266109

出　　处：《北方园艺》2008年第5期21-24,共4页Northern Horticulture

基　　金：农业部948计划资助项目(2006-G26)

摘　　要：选取3种抗寒性不同的葡萄品种(贝达(砧木)>赤霞珠>梅鹿辄)1 a生枝条为供试材料,分别在-15℃,5℃,25℃下处理24 h,在处理0、3、6、9、12、24 h后,分别测量了叶片中3种保护酶的活性和氧自由基生成速率的变化。结果表明:低温处理后,保护酶SOD、POD、CAT的活性均呈现先降低再升高后降低的变化趋势。贝达的保护酶活性高,且下降缓慢,梅鹿辄的保护酶活性低,下降迅速;氧自由基产生速率的变化趋势基本为先上升后下降,其中贝达的氧自由基产生速率最低,梅鹿辄的氧自由基产生速率最高。说明低温胁迫下葡萄1 a生枝条的保护酶活性变化和氧自由基产生速率与其品种的抗寒性之间存在相关性。Three one-year-old branches of grapes with different cold-resistance were treated 24 h under --15℃,5℃. and 25 ℃. The changes of the activities of several protective enzymes and the formation rate of oxygen free radical were measured after treatment 0,3,6,9,12,24 h. The results showed that： （1） with the prolonged of the treatment, the activities of protective enzymes （SOD, POD, CAT） decreased at the earlier stage and increased then and decreased finally. Beida showed high activity of protective enzymes and decreased slowly, while Meiluzhe showed low activity of protective enzymes and decreased quickly. （2） Changes of the formation rate of oxygen free radical increased firstly and then decreased. The formation rate of oxygen free radica of Beida were higher than others, the last one was Meiluzhe. It suggested that there was correlation between cold-resistance of grapes and the activities of protective enzymes and the formation rate of oxygen free radical of one-year-old branches of grapes.

关 键 词：葡萄 低温胁迫 抗寒性 保护酶 

分 类 号：S663.103.4[农业科学—果树学]