不同供钙水平对红葱叶片膜脂过氧化的影响  

Effects of calcium nutrient on peroxidation of membrane lipid in bunching onion

作　　者：刘卫萍[1] 刘厚诚[1] 陈日远[1] 孙光闻[1] 宋世威[1] 

机构地区：[1]华南农业大学园艺学院/南方蔬菜生理研究中心,广东广州510642

出　　处：《广东农业科学》2011年第4期50-52,共3页Guangdong Agricultural Sciences

基　　金：国家"十一五"科技支撑计划项目(2008BADA6B07);国家科技部星火计划项目(2008GA781001);广东高校科技成果转化重大项目(cgzhzd0809)

摘　　要：采用Hoagland营养液配方,设置0、40、80和160 mg/L等4个处理,研究不同钙素水平对砂培红葱(Allium fistulosum L.var.caespitosum Makino)叶片膜脂过氧化反应的影响。结果表明:随着供钙水平的降低,红葱叶片MDA和游离脯氨酸含量及POD活性升高,与"干尖"病情指数成正相关,外叶POD活性与"干尖"病情指数显著相关;随着供钙水平的降低,红葱叶片的CAT和SOD活性降低,其活性与"干尖"病情指数成负相关,且内叶中SOD活性与"干尖"病情指数显著相关。Effects of calcium nutrient on proxidation of membrane lipid in bunching onion（Allium fistulosum L.var.caespitosum Makino） was studied in hydroponics with 4 treatments（0,40,80 and 160 mg/L）,in which the solution was Hoagland＇s.With the decrease of calcium supply,concentrations of malondialdehyde（MDA） and free proline and POD activities in bunching onion leaf increased,while activities of superoxide dismutase（SOD） and catalase（CAT） decreased.There were significant positive correlation between the activities of POD in outer leaves and the rate of tipburn,while significant negative correlation between the activities of SOD in inner leaves and the rate of tipburn.

关 键 词：红葱 钙 干尖 膜脂过氧化 

分 类 号：S633.9[农业科学—蔬菜学]