盐胁迫对黄瓜不同耐盐品种叶绿素含量和叶绿体超微结构的影响  

Effects of Salt Stress on Chlorophyll Content and Chloroplast Ultra-structure of Different Salt-tolerant Cucumber Varieties

作　　者：张景云[1] 吴凤芝[1] 

机构地区：[1]东北农业大学园艺学院,哈尔滨150030

出　　处：《中国蔬菜》2009年第10期13-16,共4页China Vegetables

基　　金：国家自然科学基金项目(30771252)

摘　　要：用浓度为225mmol.L-1的NaCl溶液对黄瓜不同耐盐品种进行处理,研究NaCl胁迫对黄瓜不同耐盐品种叶绿素含量及叶绿体超微结构的影响。结果表明,在一定盐浓度下,耐盐品种在盐胁迫初期变化不明显,随着盐胁迫时间的延长,耐盐品种和盐敏感品种叶绿素含量降低显著,但耐盐品种比盐敏感品种降低幅度小;同时盐胁迫对叶绿体的膜系统产生伤害,叶绿体老化加快,片层逐渐解体,外形轮廓发生变化,内部片层排列方向发生改变,并发生轻微膨胀,基粒片层数目减少,内部结构趋向简单,以至瓦解,耐盐品种的变化程度小于盐敏感品种。Taking concentration of 225 mmol·L^-1 NaCl solution to treat different salt-tolerant cucumber varieties, the effects of salt stress on chlorophyll content and chloroplast ultra-structure were studied. The results showed that under certain concentration of NaCl, at the initiate stage of salt stress, there were not many changes in salt-tolerant varieties. The chlorophyll contents of salt-tolerant and salt-sensitive varieties decreased significantly as salt stress last for a long time, but the decrease range of salt-tolerant varieties is smaller than that of sah-sensitive varieties. At the same time, salt stress could harm the chloroplast membrane system, accelerate the aging of chloroplast, disintegrating gradually the layer, shaping the contour changes, and changing the linage direction of internal layers, and arising a minor expansion, decreasing the number of tablets layers, simplifying the internal structure until total collapse. But the changing degree of salt-tolerant varieties is less than that of salt-sensitive varieties.

关 键 词：盐胁迫 黄瓜 叶绿素含量 叶绿体超微结构 

分 类 号：S642.2[农业科学—蔬菜学]