微生物源脱落酸(ABA)对辣椒苗耐冷性的影响  

Effect of Microorganism-sourced ABA on Chilling Resistance of Pepper Seedling

作　　者：汤日圣[1] 黄益洪[1] 唐现洪[2] 钟雨[2] 余永柱[2] 童红玉[1] 

机构地区：[1]江苏省农业科学院农业生物技术研究所,江苏南京210014 [2]江苏双沟集团公司,江苏宿迁223911

出　　处：《江苏农业学报》2008年第4期467-470,共4页Jiangsu Journal of Agricultural Sciences

摘　　要：以辣椒早丰1号和苏椒5号为材料,探讨了生物源脱落酸(ABA)提高辣椒苗耐冷性的作用。结果表明,ABA能有效提高辣椒苗的耐冷性。在低温胁迫过程中,经ABA处理能有效减缓辣椒苗叶片中超氧物歧化酶(SOD)活性的降低和丙二醛(MDA)的积累,促进辣椒苗叶片中脯氨酸、抗坏血酸(AsA)和可溶性糖含量大幅增加,并维持较高水平的还原型谷胱甘肽(GSH)。The role of microorgansim-sourced ABA in induction of chilling resistance of pepper seedlings （Zaofeng No. 1 and Sujiao No. 5） were investigated. ABA enhanced the pepper seedling resistance to low temperature stress. In the meanwhile, ABA delayed the decrease of SOD activity and the increase of MDA content in the leaves of pepper seedling during low temperature stress. The contents of proline, AsA, and soluble sugar were raised significantly in ABA-treated seedling leaves in comparison with those of control. The GSH content was maintained a high level in the leaves of pepper seedling with ABA treatment.

关 键 词：辣椒 微生物源脱落酸 低温胁迫 

分 类 号：S641.3[农业科学—蔬菜学]