低温胁迫对不同品种果蔗膜脂过氧化及渗透调节物质的影响  

Effects of Low Temperature Stress on Lipid Peroxidation and Osmotic Regulation Substances of Chewing Cane Seedlings

作　　者：陈明辉[1] 张志录[1] 程世平[1] 黄杏[2] 张保青[2] 

机构地区：[1]平顶山学院低山丘陵区生态修复重点实验室,河南平顶山467000 [2]中国农业科学院甘蔗研究中心/广西农业科学院甘蔗研究所,广西南宁530007

出　　处：《作物杂志》2016年第6期53-57,共5页Crops

基　　金：河南省科技厅科技攻关计划项目(152102110007);河南省高等学校重点科研项目(15B210008;16A220004);广西农业科学院科技发展基金(2015JZ01)

摘　　要：以4个引种果蔗品种幼苗叶片为试验材料,采用人工模拟低温环境对其进行低温胁迫,测定各品种叶片的相对电导率,丙二醛(MDA)、可溶性糖、可溶性蛋白和脯氨酸含量。结果表明,随处理时间的延长,4个引种果蔗品种幼苗叶片的相对电导率一直保持升高的趋势;MDA含量呈先显著升高后降低的趋势,分别在第7天和第10天达到最大值,顺序均为川蔗26号>拔地拉>闽引黄皮果蔗>桂果蔗1号。低温胁迫下,可溶性糖、可溶性蛋白质、脯氨酸含量呈上升趋势。随着低温处理时间的延长,叶片中可溶性糖和可溶性蛋白质含量明显增加。低温处理初期,脯氨酸含量急剧上升,随着处理时间延长脯氨酸含量开始缓慢降低,但整个过程中脯氨酸含量始终保持在较高水平。各项指标测定结果显示,4个引种果蔗品种的耐寒性表现为桂果蔗1号>闽引黄皮果蔗>拔地拉>川蔗26号。With seedling leaves of four introduced chewing cane cultivars as the experimental materials, the relative conductivity, malondialdehyde （MDA） content, soluble sugar content, soluble protein content, proline content were investigated to determinate the effect of low temperature stress. The results showed that with the prolongation of treatment time, the relative electric conductivity （REC） of four cultivars seedlings kept an overall rising trend and MDA content showed a trend of first significant increase and then decreasing. REC and MDA content reached the max value under low temperature stress in 7 and 10 days, respectively, with the order of CZ26〉Badila〉Minyin huangpi sugarcane〉Guiguozhe 1.With the prolonged treatment, contents of soluble sugar and protein as well as proline increased.The content of soluble sugar and protein were significantly increased at all time. And proline content sharply increased in the earlier stage and slowly decreased again with the extension of stress. However, the content of proline remained at a relatively high level throughout the stress of low temperature. The ability of cold resistance on the four introduced chewing cane cultivars from high to low was Guiguozhe l〉Minyin huangpi sugarcane〉Badila〉CZ26.

关 键 词：低温胁迫 果蔗 膜脂过氧化 渗透物质 

分 类 号：S566.1[农业科学—作物学]