NaCl胁迫对菜用大豆光合作用及叶绿体抗氧化系统的影响  

Effects of NaCl Stress on Photosynthesis and Chloroplast Antioxidant System of Vegetable Soybean

作　　者：王聪[1] 刘艳华 董永义[1] 杨恒山[1] 马玉露[1] 贾俊英[1] 包金花[1] 郑毅[1] 

机构地区：[1]内蒙古民族大学农学院,内蒙古通辽028042 [2]内蒙古赤峰市农牧业水利局农业技术推广站,内蒙古赤峰024000

出　　处：《西南农业学报》2016年第12期2824-2829,共6页Southwest China Journal of Agricultural Sciences

基　　金：国家自然科学基金项目(31260472;31260483)

摘　　要：本文采用蛭石栽培,选用菜用大豆盐敏感品种‘理想高产95-1'(LX)和耐盐品种‘绿领特早'(LL)为试材,设对照和NaCl胁迫2个处理,对照根部浇灌营养液,NaCl胁迫处理根部浇灌溶有NaCl的营养液。结果表明,NaCl胁迫显著降低了2品种菜用大豆的净光合速率(P_n),降低了2品种菜用大豆的过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)、脱氢抗坏血酸还原酶(DHAR)、谷胱甘肽还原酶(GR)、谷胱甘肽过氧化物酶(GPX)的活性,显著提高了H_2O_2含量;耐盐品种LL维持了相对较高的P_n及APX、DHAR、GR、GPX活性和相对较低的H_2O_2含量。本试验表明,保持叶绿体AsA-GSH循环持续快速、有效运转,降低叶绿体膜系统受伤害程度,维持叶肉细胞较强的光合活性,可能是耐盐品种LL维持较高P_n的重要生理基础之一。In this paper, the experiment was implemented by adopting vermiculite culture and with two treatments： （i） control ： the roots were fed with the nutrient solution ; （ii） NaCl stress treatment： the roots were fed with nutrient solution under NaCl. Vegetable soybean salt sensitive eultivar ＇ lixianggaochan 95-1＇ （LX） and salt tolerant eultivar ＇ lvlingtezao＇ （LL） were selected as tested materials. The results showed that NaCl stress significantly reduced net photosynthetic rate （Pn）, reduced the activities of perexidase （POD）, eorbate peroxidase（ APX）, dehydroascorbate reductase （DHAR）, glutathione reductase （GR） and glutathione peroxidase （GPX） of two vegetable soybean cultivars and significantly increased their H2O2 content meanwhile. Salt tolerant cultivar LL maintained a relatively higher P. and APX, DHAR, GR and GPX activity and a relatively lower H2O2 content compared with those of LX. The result of this experiment indicated that the maintaining rapid and effective operation of the chloroplast AsA-GSH cycle to reduce the damage of chloroplast membrane system and keeping the strong photosynthetic activity of mesophyn cells might be one of the important physiological basis of LL to maintain the high P, of salt tolerant varieties.

关 键 词：NACL胁迫 叶绿体 光合作用 抗氧化系统 

分 类 号：S643.7[农业科学—蔬菜学]