高温胁迫对平菇子实体脯氨酸积累的影响  

Effects of High Temperature Stress on Proline Content in Fruiting Body of Pleurotus ostreatus

作　　者：决超[1] 杨囡君[1] 方庆[1] 

机构地区：[1]商丘职业技术学院,河南商丘476100

出　　处：《安徽农业科学》2012年第36期17453-17454,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探讨食用菌对逆境的适应机制,为食用菌育种和生产提供理论基础。[方法]以3个不同温型的平菇菌株为研究材料,以25℃为对照,研究平菇子实体在35℃下高温胁迫处理0.5、1.0、1.5、2.0 d后子实体内游离脯氨酸积累的动态变化。[结果]高温使平菇子实体游离脯氨酸含量升高,且高温型菌株伏优一号积累的幅度大于广温型菌株平菇99和低温型菌株黑平王。[结论]高温胁迫下,平菇子实体内游离脯氨酸的积累是其应对高温伤害的一种保护反应,是提高其抗高温胁迫的内在原因。[Objective] The mechanism of edible fungi to adapt to the adversity was explored to provide a theoretical basis for the breeding and the production of edible fungi.[Method] Using three different temperature-sensitive Pleurotus ostreatus as test materials,the dynamic changes of free proline accumulation infruiting body of Pleurotus ostreatus under high temperature during 0.5,1.0,1.5 and 2.0 days were studied using 25 ℃ as CK.[Result]High temperature made free proline increase in fruiting body.The content accumulation in high temperature-resistant fuyou1 was more than that in less heat-resistent Pleurotus ostreatus-99 and the heat-sensitive heipingwang.[Conclusion] Under high temperature stress,the accumulation of free proline in Oyster mushroom fruiting bodies was a protective reaction to high temperature damage,which was to improve its resistance to high temperature stress.

关 键 词：平菇 高温胁迫 脯氨酸 

分 类 号：S646.14[农业科学—蔬菜学]