高温对香菇菌丝生理特性的影响及胁迫等级构建  

Effects of Heat Stress on Physiological Characteristics of Lentinula edodes Mycelia and Construction of Stress Level

作　　者：师子文 吴杰 胡素娟[2] 张玉亭[2] 崔筱[2] 刘芹[2] 孔维丽[2] 高玉千[1] SHI Ziwen;WU Jie;HU Sujuan;ZHANG Yuting;CUI Xiao;LIU Qin;KONG Weili;GAO Yuqian(School of Life Sciences,Henan Agricultural University,Zhengzhou 450046,Henan,China;Institute of Edible Mushroom,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China)

机构地区：[1]河南农业大学生命科学学院,河南郑州450046 [2]河南省农业科学院食用菌研究所,河南郑州450002

出　　处：《食用菌学报》2024年第5期53-63,共11页Acta Edulis Fungi

基　　金：河南省现代农业产业技术体系(HARS-22-08-S,HARS-22-08-G1);河南省重大公益性专项(201300110700)。

摘　　要：以香菇(Lentinula edode)‘豫香1号’为参试菌株,模拟夏季高温季节气温变化特点,设置15个高温胁迫处理:H1(30℃,12 h)、H2(33℃,12 h)、H3(33℃,24 h)、H4(33℃,48 h)、H5(36℃,48 h)、H6(39℃,4 h)、H7(39℃,8 h)、H8(39℃,12 h)、H9(39℃,48 h)及H10~H15(36℃每天4 h,连续2、4、6、8、10、12 d),对照在25℃下培养(CK),研究高温胁迫对香菇菌丝生长、细胞形态,胞外漆酶、蛋白酶、纤维素酶活性,邻氨基苯甲酸合酶(TrpE)、6磷酸-海藻糖合成酶(TPS)、过氧化氢(H_(2)O_(2))含量,活性氧(ROS)水平的影响。通过主成分分析选取关键生理指标,计算不同处理的高温胁迫指数(Z),根据Z值划分胁迫等级,引入胁迫积温指数(ATSI)建立高温和持续时间的定量关系。结果表明,随胁迫温度升高及时间延长,香菇菌丝生长速度降低,菌丝胞外漆酶和羧甲基纤维素酶活性下降,TrpE、TPS、H_(2)O_(2)含量和ROS水平上升。以H_(2)O_(2)、TrpE、TPS含量和胞外漆酶活性为关键指标,根据Z值将高温胁迫划分为4个等级,轻度(1.5<Z≤3.0)、中度(3.0<Z≤4.5)、重度(4.5<Z≤6.0)、特重度(6.0<Z)。处理H1~H5和H10~H15的Z值与其ATSI值呈极显著正相关,Z值随ATSI值的变化较小;处理H6~H8的Z值与其ATSI值呈显著正相关,但Z值随ATSI值的变化较大;处理H9受高温胁迫后,菌丝完全不能恢复生长。研究结果可为香菇栽培温度调控管理及高温灾害防御提供参考。Using Lentinula edode cultivar 'Yuxiang 1' as the subject,15 groups of heat stress treatments were set up to resemble temperature variations in summer:H1(30 ℃,12 h),H2(33 ℃,12 h),H3(33 ℃,24 h),H4(33 ℃,48 h),H5(36 ℃,48 h),H6(39 ℃,4 h),H7(39 ℃,8 h),H8(39 ℃,12 h),H9(39 ℃,48 h) and H10–H15(36 ℃,4 h a day for 2,4,6,8,10,and 12 d,respectively).Incubation at 25℃ were set as the control(CK).Mycelia in different treatment groups were measured for mycelial growth,cell morphology,activities of extracellular laccase,protease and cellulase(CMC),contents of hydrogen peroxide(H_(2)O_(2)),o-aminobenzoic acid synthase(TrpE) and 6-phosphate-trehalose synthase(TPS),and reactive oxygen species(ROS) level.Key physiological indices were selected by principal component analysis,and the stress index Z was calculated for different treatments so as to categorize the stress levels.The stress accumulated temperature index ATSI was also used to establish a quantitative relationship between high temperature and duration.The results showed that with the increase of the stress temperature and time,the mycelial growth rate of 'Yuxiang 1' decreased,and the contents of TrpE,TPS,H_(2)O_(2) and ROS increased.Using contents of H_(2)O_(2),TrpE and TPS,and extracellular laccase activity as the selected key indicators,the heat stress was classified into 4 grades as follows:mild(1.5<Z≤3),moderate(3<Z ≤ 4.5),severe(4.5<Z ≤ 6) and extremely severe(6<Z).The Z values of H1– H5 and H10 –H15were extremely significantly positively correlated with their ATSI values,and the Z values varied little with the ATSI values.The Z values of H6 –H8 were significantly positively correlated with their ATSI values,but the Z values vaired greatly with the ATSI values.The mycelia of H9 completely failed to resume growth after heat stress.These results provided a reference for the regulation and management of L.edodes growth temperature and prevention of high temperature induced losses in yield.

关 键 词：香菇 高温胁迫指数 胁迫积温指数 胁迫等级 

分 类 号：S646.12[农业科学—蔬菜学]