蔬菜幼苗耐盐机理初探  

Salt-tolerant Mechanisms of the Vegetables Seedlings

作　　者：贺立静[1] 周述波[1] 贺立红[2] 林伟[1] 

机构地区：[1]琼州学院生物科学与技术学院,海南三亚572022 [2]仲恺农业工程学院生命科学学院,广州510225

出　　处：《湖北农业科学》2014年第15期3560-3562,共3页Hubei Agricultural Sciences

基　　金：三亚市院校专项资金项目(YD09025);广东省科技计划资助项目(2011B020303009)

摘　　要：用不同体积分数海水对耐盐性强的淡水蔬菜芹菜与耐盐性弱的淡水蔬菜奶油生菜进行浸种与培育,对其幼苗生理生化指标进行分析。结果表明,在不同体积分数海水胁迫下,芹菜的可溶性糖含量、脯氨酸含量、过氧化物酶活性均高于奶油生菜,淡水蔬菜对海水培育的忍耐程度与植株体内可溶性糖含量、脯氨酸含量、过氧化物酶活性等生理生化指标密切相关。Different freshwater vegetables including celery of highly sah-tolerant and the lettuce of low salt-tolerant were soaked and cultivated with different concentrations seawater. Physiologial and biochemical indexes were analyzed. Results showed that soluble sugar content, proline content and peroxidase activity in celery were higher than that in lettuce. Patience degree of fresh vegetables cultivated with seawater was closely correlated with physiology and biochemical indexes including soluble sugar content, proline content and peroxidase activity.

关 键 词：淡水蔬菜 生理生化指标 耐盐机理 

分 类 号：S636[农业科学—蔬菜学] Q945.78[农业科学—园艺学]