不结球白菜主要营养成分与品种低温耐受性的关系  

Relationship of major nutrient components with low temperature tolerance in non-heading Chinese cabbage

作　　者：胡春梅[1] 侯喜林[1] 

机构地区：[1]南京农业大学农业部南方蔬菜遗传改良重点开放实验室/作物遗传与种质创新国家重点实验室,江苏南京210095

出　　处：《南京农业大学学报》2010年第3期37-41,共5页Journal of Nanjing Agricultural University

基　　金：国家科技支撑计划项目(2006BAC10B01);国家863计划项目(2003AA207120);江苏省科技支撑计划项目(BE2009348);南京农业大学青年创新基金项目(KJ06006)

摘　　要：对5个不结球白菜品种(暑绿、寒笑、亮白叶、苏州青和乌塌菜)进行低温(日温为(7±2)℃,夜温为(2±2)℃)处理,分析了低温对不同品种叶片叶绿素、维生素C、蔗糖、葡萄糖、果糖和可溶性糖等有机物质积累的影响。结果表明:低温条件下,不结球白菜叶片中叶绿素含量和类胡萝卜素比例显著提高,不同品种叶绿素含量的变化与不同品种耐低温特性的相关性不显著。低温处理使叶片蔗糖、葡萄糖和可溶性糖总量增加,而果糖含量降低。叶片中维生素C含量也有不同程度降低,低温耐性较强的品种乌塌菜和寒笑经低温处理后,维生素C含量仍然保持较高水平,而其他品种显著低于对照,苏州青的维生素C含量最低。分析表明:乌塌菜和寒笑由于光合产物在向糖积累或维生素C合成方向的转化中维持较好的平衡,提高叶片的修护功能,同时发挥了较强的渗调作用,从而有助于增强其耐冷性。Five cultivars were used to examine the effects of low temperature stress（day temperature at（7±2）℃,night temperature at（2±2）℃）on several nutrient components accumulation in non-heading Chinese cabbage（Brassica campestris ssp.chinensis Makino）.Chlorophyll,vitamin C,sucrose,glucose,fructose and soluble sugar contents were determined and growth indexes were also examined.The results showed that chlorophyll content and carotenoid contents increased during low temperature treatment.However,no significant correlation was found between pigments content with chilling tolerance of various cultivars.The sucrose,the glucose and the total soluble sugar contents increased and the fructose content decreased during low temperature treatment.Higher vitamin C content was detected in cultivar Wutacai and Hanxiao during low temperature treatment,which was simultaneous with the high tolerance to chilling stress of these cultivars.Suzhouqing had the lowest vitamin C content after low temperature treatment.Better balance were kept during assimilation transformation to carbohydrates or vitamin C in cultivar Wutacai and Hanxiao,and this enables them not only to have better osmotic adjustment activity,but to maintain better recovery function,which is helpful to improve their chilling tolerance.

关 键 词：低温 不结球白菜 维生素C 可溶性糖 

分 类 号：S634.3[农业科学—蔬菜学]