高温处理对结果期草莓叶片衰老特征的影响  

Effect of High Temperature on the Senescence Feature of Strawberry Leaves during the Fruit Stage

作　　者：杨再强[1,2] 朱静[1] 张波[1] 顾礼力[1] 张静[1] 

机构地区：[1]南京信息工程大学江苏省农业气象重点实验室,南京210044 [2]南京信息工程大学应用气象学院,南京210044

出　　处：《中国农业气象》2012年第4期512-518,共7页Chinese Journal of Agrometeorology

基　　金：公益性行业(气象)科研专项(GYHY(QX)201006028;GYHY(QX)201206024);江苏省科技支撑项目"江苏省设施农业气象灾害预警及防御技术研究"(BE2010734)

摘　　要：以‘日本丰香’(Fragaria ananassa Duch.cv Toyonaka)草莓品种为试材,于2010-12—2011-02在人工气候箱进行环境控制试验,以25℃为对照,设30、32、34、36、38℃共5个高温处理,分别在处理1、3、5d后,测定与叶片衰老特征密切相关的生理指标,包括叶片中超氧化岐化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)活性以及丙二醛(MDA)含量、可溶性蛋白质和叶绿素含量。结果表明,在30～38℃范围内,随着温度升高及处理时间的延长,草莓叶片中MDA含量呈持续增加趋势;经30～34℃高温处理后,可溶性蛋白质含量、SOD、POD、CAT酶活性值均高于对照,其中SOD、POD酶活性在34℃处理3d后达到最高,可溶性蛋白质含量、CAT酶活性在34℃处理5d后达到最高。36℃及38℃高温处理后,可溶性蛋白质含量、SOD、POD、CAT酶活性明显低于对照(P<0.05);高温处理中叶片的叶绿素a、b和类胡萝卜素含量均低于对照,而且随着高温时间的延长,草莓叶片叶绿素a、b及类胡萝卜素含量都呈持续下降趋势。表明高温胁迫降低了草莓叶片保护酶活性,导致体内活性氧大量积累,抗氧化能力降低,加速了草莓叶片的衰老,研究结果为设施草莓高温气象灾害的防御提供了依据。In order to study the effect of high temperature on the senescence of strawberry leaves, five artificial environmental control experiments and one basis experiment were designed in artificial climate chamber in Nanjing University of Information Science ＆ Technology from December in 2010 to February in 2011. The control experiments were set at 30, 32, 34, 36, 38℃, respectively, and the basis experiment was set at 25℃. At each experiment, we measured physiological indices closely related to leaf senescence such as leaf superoxide dismutase （SOD） , peroxide （POD）, catalase （CAT）, malondialdehyde （MDA）, soluble protein and chlorophyll content of strawberry （Fragaria ananassa Duch. cv Toyonak） leaves. The results showed that MDA content increased as temperature and observed time increased. Soluble protein, SOD, POD, CAT activity after 30 - 34℃ treatments were all higher than those in the control treatment. SOD and POD activity reached highest after 3 days in the 34℃ treatment, while soluble protein and CAT activity reached highest after 5 days in the 34℃ treatment. After the 36℃ and 38℃ treatments, soluble protein, SOD, POD, CAT activity were lower than those in the control treatment （ P 〈 0. 05）. As the high temperature duration time increased, chlorophyll a, chlorophyll b and carotenoid decreased. The study suggested that high temperature stress reduced protective enzyme activity and antioxidant ability, resulted in amount of active oxygen accumulated and the senescence of strawberry leaves increased. The finding is possible to provide scientific basis for defense of high temperature meteorological disaster for greenhouse strawberry.

关 键 词：高温 草莓 超氧化岐化酶(SOD) 过氧化物酶(POD) 过氧化氢酶(CAT) 丙二醛(MDA) 可溶性蛋白质 细胞色素 

分 类 号：S668.4[农业科学—果树学] S628[农业科学—园艺学]