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作 者:薛云云[1] 白冬梅[1] 田跃霞[1] 权宝全[1]
机构地区:[1]山西省农业科学院经济作物研究所,山西汾阳032200
出 处:《核农学报》2018年第3期582-590,共9页Journal of Nuclear Agricultural Sciences
基 金:国家现代农业花生产业技术体系建设专项(CARS-14-山西综合试验站);山西省农业科学院生物育种工程项目(17yzgc051);山西油料作物种质资源创新与利用研究(2017zzlx-07);山西省农科院特色农业技术攻关项目(YGG7048)
摘 要:为评价不同山西花生资源芽期和苗期的耐寒性差异,本研究以24份山西花生资源为试验材料,在常温(25℃)和低温(2℃处理花生种子、10℃处理花生幼苗)胁迫下分别测定种子的发芽率和发芽指数以及苗期的逆境生理指标,并以低温与常温测定值的比值作为耐寒性的评价指标,最终将各性状比值进行聚类分析。结果表明,芽期相对发芽率>0.90,相对发芽指数>0.80的花生资源有4份;耐寒性强的花生资源的脯氨酸含量,SOD、POD活性的增幅均大于耐寒性弱的资源;通过聚类分析将24份花生资源分为3类,第一类为耐寒性,包括4份,第二类为中间型,包括8份,第三类为敏感性,包括12份,芽期结果与聚类分析结果综合比较筛选出3份耐寒性品种,分别为汾西小粒、文水花生、临县多粒。本研究为进一步探究不同花生资源在不同时间段低温逆境下的苗期生理变化提供了理论参考依据。In order to evaluate the differences of chilling tolerance among different peanut resources from Shanxi province,24 peanut resources were used as experimental materials,Traits such as seed germination rate,germination index and seedling physiological characteristics at normal temperature( 25℃) and low temperature stress( peanut seed was treated at 2℃,peanut seedling was treated at 10℃) were tested. The ratios( relative values) of traits at low temperature to those at normal temperature were used to assess the cold tolerance. The results showed that the relative germination rate of 4 resources was more than 0. 90 and their relative germination index was more than 0. 80. The content of proline,SOD activity and POD activity of highly cold-resistance resources were higher than those of weakly cold resistance resources. By cluster analysis,24 peanut resources were grouped into three classes. The first group contained 4 strong cold-resistance resources,the second group contained 8 intermediate resources,and the third group contained 12 sensitive resources. The results of bud stage and clustering analysis were combined to select three cold tolerance varieties,and three species( Fenxi xiaoli,Wenshui huasheng,Linxianduoli) were selected. This study provided a theoretical basis for further investigation on the physiological changes of seedling in different periods for different peanut resources under low temperature.
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