低温胁迫对辣椒果实形态和抗氧化酶系统的影响  

Effects of Low Temperature Stress on the Fruit Morphology andAntioxidant Enzyme System of Chili Peppers

作　　者：邵登魁[1,2,3] 邓昌蓉 王亚玲[1] 文军琴 张彦君 SHAO Dengkui;DENG Changrong;WANG Yaling;WEN Junqin;ZHANG Yanjun(Academy of Agriculture and Forestry Sciences,Qinghai University,Xining Qinghai 810016,China;Key Laboratory of Vegetable Genetics and Physiology of Qinhai Province,Xining Qinghai 810016,China;Laboratory for Research and Utilization of Qermplasm Resources in Qinghai-Tibet Plateau,Xining Qinghai 810016,China)

机构地区：[1]青海大学农林科学院,青海西宁810016 [2]青海省蔬菜遗传与生理重点实验室,青海西宁810016 [3]青藏高原种质资源研究与利用实验室,青海西宁810016

出　　处：《青海农林科技》2023年第4期53-57,74,共6页Science and Technology of Qinghai Agriculture and Forestry

基　　金：青海省科技成果转化专项项目(2023-NK-144)。

摘　　要：本文以华美105和乐都长辣椒为试验材料,通过低温处理,检测了表型生物量、维生素、可溶性糖和抗氧化酶等指标。结果表明:华美105不像乐都长辣椒,当季未发生明显的落花落果现象;两个品种的株高、功能叶片数、鲜重、干重均低于对照;华美105叶绿素、可溶性糖、SOD、CAT和APX含量降幅相对较小,整体上乐都长辣椒对低温响应更敏感。This study used Huamei 105 and Ledu long pepper as experimental materials,and tested phenotypic biomass,vitamins,soluble sugars,and antioxidant enzymes through low-temperature treatment.The results showed that unlike Ledu long pepper,Huamei 105 did not experience significant flower and fruit drop during the season;The plant height,number of functional leaves,fresh weight,and dry weight of both varieties were lower than those of the control;The decreasing amplitude in chlorophyll,soluble sugar,SOD,CAT,and APX content of Huamei 105 was relatively small,and overall,Ledu long pepper were more sensitive to low temperature response.

关 键 词：辣椒 低温胁迫 酶活性 

分 类 号：S641.3[农业科学—蔬菜学]