罗马直立生菜生长发育及营养指标对臭氧浓度升高和持续熏蒸的响应  

Response of Lactuca sativa var.roman growth and nutritional indicators to elevated ozone concentration and continuous fumigation

作　　者：刘颖[1] 宋蕊 王效科[2] 高艺芹 冯美琪 翟欣月 万五星[1] LIU Ying;SONG Rui;WANG Xiaoke;GAO Yiqin;FENG Meiqi;ZHAI Xinyue;WAN Wuxing(College of Life Sciences,Hebei Normal University,Shijiazhuang 050024,China;State Key Laboratory of Urban and Regional Ecology,Research Center for Eco-Environmental Sciences,Chinese Academy of Sciences,Beijing 100085,China)

机构地区：[1]河北师范大学生命科学学院,石家庄050024 [2]中国科学院生态环境研究中心城市与区域生态国家重点实验室,北京100085

出　　处：《生态学报》2024年第14期6276-6287,共12页Acta Ecologica Sinica

基　　金：河北省自然科学基金项目(C2017205152);国家自然科学基金项目(31971509)。

摘　　要：环境臭氧(O_(3))已成为影响植物生长发育的重要生态因子。为探究地面O_(3)污染对蔬菜形态学特征及营养指标的影响,选罗马直立生菜(Lactuca sativa var.roman)为实验材料,采用开顶式气室开展熏蒸实验。实验设置4个O_(3)熏蒸浓度(NF:未过滤的环境空气;NF40:环境空气+40 nmol/mol;NF80:环境空气+80 nmol/mol;NF120:环境空气+120 nmol/mol),每个处理设置3个重复组,分析评价O_(3)污染对植物造成的可见伤害、生产量、叶片解剖学特征以及食用部位营养指标的影响。研究表明:(1)O_(3)熏蒸对生菜叶片产生不可逆的可见伤害,叶片出现浅黄色斑点和棕色斑点,且随着熏蒸时间延长,叶片出现黄化,大面积的坏死斑块,衰老加速。(2)高浓度O_(3)胁迫显著降低了生长阶段的株高(P<0.05)。与NF组相比,NF40、NF80、NF120组分别使生物量下降5.90%、14.99%、39.21%。(3)随着O_(3)熏蒸浓度升高,气孔密度增加,气孔开度减小。叶片厚度、海绵组织厚度、栅栏组织厚度与O_(3)暴露剂量AOT40呈显著负相关关系(P<0.05)。(4)高浓度O_(3)暴露使蔬菜中Ca、Na、Fe、Zn、Mg等元素含量显著降低,脂肪和蛋白质含量增加,生菜的营养指标发生改变。研究表明,罗马直立生菜对环境O_(3)污染敏感,其生长发育及营养指标在O_(3)胁迫条件下发生明显变化。目前,关于O_(3)污染对蔬菜形态学特征影响的研究较少,研究系统探讨蔬菜的叶片厚度、栅栏组织、海绵组织、气孔密度及开度等形态学指标在臭氧污染条件下的变化。蔬菜的品质是关系到“三农”问题的重要方面,研究探讨了臭氧污染对蔬菜的产量及营养指标的影响,可为O_(3)污染条件下蔬菜的生产提供科学参考。Ambient ozone(O_(3))has become an important ecological factor affecting plant growth and development.In order to investigate the effects of surface O_(3) pollution on the morphological characteristics and nutritional indexes of vegetables,Lactuca sativa var.roman was employed for fumigation experiment in open⁃top chamber(OTC).Four O_(3) fumigation concentrations(NF:unfiltered ambient air;NF40:ambient air+40 nmol/mol;NF80:ambient air+80 nmol/mol;NF120:ambient air+120 nmol/mol)were set up in the experiment.Three repeating groups were set for each treatment to analyze and evaluate the visible injuries,production,leaf anatomical characteristics of the plants,and nutritional indicators of edible parts caused by O_(3) pollution.The results showed that:(1)O_(3) fumigation caused irreversible visible injury to lettuce leaves,which showed light yellow spots and brown spots.With the prolongation of fumigation time,the leaves showed yellow,large necrotic patches,and accelerated senescence.(2)The high concentration of ambient O_(3) significantly reduced plant height at the growth stage(P<0.05).Compared with the NF group,the NF40,NF80,and NF120 groups decreased the biomass by 5.90%,14.99%,and 39.21%,respectively.(3)Stomatal density increased and stomatal aperture decreased with higher O_(3) fumigation concentration.Thickness of leaf and its spongy tissue and palisade tissue were significantly negatively correlated with AOT40(P<0.05).(4)The high concentration of O_(3) exposure caused a significant decrease in the content of Ca,Na,Fe,Zn,and Mg in the vegetables,and an increase in the content of fat and protein,which altered the nutritional indicators of the Lactuca sativa var.roman.The study showed that Lactuca sativa var.roman was sensitive to environmental O_(3) pollution.Its growth,development and nutritional indexes changed significantly under O_(3) stress conditions.Currently,there are fewer studies on the effects of O_(3) pollution on the morphological characteristics of vegetables,this study systematically explore the

关 键 词：臭氧 罗马直立生菜 可见伤害 叶解剖结构 营养指标 

分 类 号：S636.2[农业科学—蔬菜学]