高温胁迫下辣椒生理生化响应机理初步探讨  

Studies on Physiological and Biochemical Response Mechanism to High Temperature Stress in Pepper Seedlings with Different Heat Tolerance

作　　者：何铁光[1,2] 董文斌[1] 王爱勤[3] 赵坤[1] 徐小万 黄莹 易籽林[1] 龚明霞[1] 

机构地区：[1]广西农业科学院蔬菜研究所,广西南宁530007 [2]广西农业科学院农业资源与环境研究所,广西南宁530007 [3]广西大学农学院,广西南宁530005 [4]广东农业科学院蔬菜研究所,广东广州510640 [5]南宁市兴宁区三塘镇农业服务中心,广西南宁530216

出　　处：《西南农业学报》2013年第2期541-544,共4页Southwest China Journal of Agricultural Sciences

基　　金：广西自然科学基金项目(2011GXNSFA018106);广西科学研究与技术开发计划项目(桂科合1140010-7);广西农业科学院基本科研业务专项项目(桂农科2011YM11);南宁市兴宁区科学研究与技术开发项目(2010028);广西农业科学院科技成果转化项目[201003(转)]

摘　　要：为阐明辣椒耐热的生理生化机制,以耐热自交系A11和热敏自交系B22为材料,研究了高温(42℃)胁迫下辣椒相对电导率、丙二醛、游离脯氨酸、总叶绿素含量和保护酶活性的变化。结果表明:高温胁迫后,随着时间的延长,不同耐热性材料的相对电导率、丙二醛含量增加,热敏材料增幅高于耐热材料,而热敏材料的游离脯氨酸含量的上升幅度低于耐热材料;总叶绿素含量呈下降趋势,热敏材料总叶绿素含量的下降幅度大于耐热材料;SOD和POD活性均表现为先下降后上升趋势,其中热敏材料下降幅度高于耐热材料,上升幅度则相反。To elucidate the physiological and biochemical mechanism of heat-tolerant pepper, changes of the content of relative conductivity, MDA, proline, total chlorophyll and protective enzymes in two pepper seedlings with different heat tolerance were studied under high temper-ature （42 ℃ ）. The results showed that the contents of relative conductivity and MDA in two pepper seedlings with different heat tolerance were increased with the increasing of stress time, and the increasing rate of the contents of relative conductivity and MDA in heat-sensi-tive pepper were higher than those in heat-tolerant one. However, the increasing rate of the content of proline in heat-sensitive pepper was lower than that in heat-tolerant one. The content of chlorophyll had been trending down with the increasing of stress time, but the decreasing rate of total chlorophyll content in heat-sensitive pepper was larger than that in heat-tolerant one. The activities of SOD and POD increased firstly and then decreased with the increasing of stress time, while the decreasing rate of the SOD and POD activities in heat-sensitive pepper were higher than those in heat-tolerant one, the increasing rate of the SOD and POD activities in heat-sensitive pepper were lower than those in heat-tolerant one.

关 键 词：辣椒 高温胁迫 生理生化指标 耐热机理 

分 类 号：S641.3[农业科学—蔬菜学]