不同生态型黄瓜品种幼苗生长对湿热胁迫的反应  

Response of seedling growth to hot-humid stress in different eco-type cucumber cultivars

作　　者：仝培江 孟焕文[1] 潘玉朋[1] 刘汉强[1] 程智慧[1] TONG Peijiang;MENG Huanwen;PAN Yupeng;LIU Hanqiang;CHENG Zhihui(College of Horticulture,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《中国瓜菜》2023年第12期47-53,共7页China Cucurbits And Vegetables

基　　金：国家重点研发计划(2016YFD0101705-6);陕西省重点研发计划项目(2021ZDLNY03-12)。

摘　　要：为明确黄瓜幼苗生长对湿热胁迫的反应,对3个生态型71个品种的幼苗进行湿热(42℃/32℃+RH 95%)处理,测定相关生长指标。结果表明,湿热胁迫下68个品种的苗高增长都被促进,67个品种的茎粗增长都被抑制,所有品种的叶面积和苗干质量增长都被不同程度抑制,与对照条件(28℃/18℃+RH 75%)相比,这些指标相对值的变异系数分别为10.9%、7.9%、12.5%和9.5%;湿热处理品种间和生态型间苗高、叶面积和苗干质量均呈显著差异。71个品种湿热害指数平均值为0.354,变异系数为49.6%;其中华北型、华南型和欧洲温室型的湿热害指数平均值分别为0.376、0.409和0.260,变异系数分别为49.1%、43.3%和56.8%;品种间和生态型间均呈显著差异。综上,黄瓜幼苗生长对湿热胁迫的反应,主要体现为品种特性,也与生态型有关。To clarify the response of cucumber seedling growth to hot-humid stress,71 cultivars of 3 eco-types were tested under 42℃/32℃+RH 95%hot-humid treatment to measure growth parametrers.The results showed that under hot-humid stress,the growth of plant height in 68 cultivars was enhanced,stem width in 67 cultivars inhibited,leaf area and seedling dry weight in all cultivars were inhibited inordinately.The variable coefficients of the relative values of those indexes were 10.9%,7.9%,12.5%and 9.5%,respectively,compared to the control condition(28℃/18℃+RH 75%).The differences in plant height,leaf area and seedling dry weight among cultivars and eco-types under hot-humid stress were all significant.The mean value and variable coefficient of hot-humid damage index among 71 cultivars were 0.354 and 49.6%;they were 0.376 and 49.1%,0.409 and 43.3%,0.260 and 56.8%,respectively among North China type,South China type and European greenhouse type.Both the differences among cultivars and eco-types were significant.Therefore,the response of cucumber seedling growth to hot-humid stress is mainly determined by cultivar characteristic,and also related to their eco-types.

关 键 词：黄瓜 耐湿热性 品种资源 生态型 幼苗期 

分 类 号：S642.2[农业科学—蔬菜学]