高温胁迫对香菇菌丝生理特性的影响  

Effects of Heat Stress on Physiological Characteristics of Lentinus edodes Mycelium

作　　者：张君 姜宇 孙水娟 杜适普 ZHANG Jun;JIANG Yu;SUN Shuijuan;DU Shipu(Sanmenxia Agricultureal Science Research Institute,Sanmenxia,Henan 472000)

机构地区：[1]三门峡市农业科学研究院,河南三门峡472000

出　　处：《北方园艺》2024年第22期95-100,共6页Northern Horticulture

基　　金：河南省现代农业产业技术体系资助项目(HARS-22-08-Z2)。

摘　　要：以“豫香1号”“L18”“南山一号”香菇的菌包为试材,采用不同的高温胁迫强度(30℃-12 h、33℃-24 h、36℃-36 h)对菌包进行热胁迫,通过测定香菇菌丝恢复生长速度、丙二醛(MDA)含量、过氧化氢(H2O2)含量、脯氨酸(Pro)含量、邻氨基苯甲酸合酶(TrpE)、漆酶活性,研究热胁迫对3个香菇品种菌丝生理特性的影响,利用主成分分析和因子分析法综合评价抗热性,以期阐明各指标与香菇菌丝热胁迫的关系,为进一步香菇耐热种质筛选提供参考依据。结果表明:随着处理胁迫强度增强,不同香菇品种间相关高温抗逆指标间变化趋势不同。随着胁迫强度增强,3个香菇品种菌丝体恢复生长速度显著降低;与对照相比,丙二醛含量升高,“南山一号”与“豫香1号”在C处理条件下丙二醛含量相对于B处理低;“L18”在C处理时,过氧化氢含量低于对照,其他处理条件下3个香菇品种的过氧化氢含量均高于对照;“南山一号”和“豫香1号”脯氨酸含量均高于对照,呈持续上升的趋势,而“L18”脯氨酸含量低于对照;随胁迫强度增加,“南山一号”邻氨基苯甲酸合酶活性处于逐渐降低的趋势,“L18”处于先上升后降低的趋势,“豫香1号”呈现逐渐上升的趋势;漆酶活性均呈现先上升后降低的趋势。综合评价结果表明,胁迫强度较低时,抗热性依次为“L18”>“豫香1号”>“南山一号”;随胁迫的加剧,其抗热性则为“南山一号”>“豫香1号”>“L18”。The fungus bags of‘Yuxiang No.1’‘L18’‘Nanshan No.1’were used as the test materials.Different high temperature stress intensities(30℃-12 h,33℃-24 h,and 36℃-36 h)were used to heat stress the fungus bags.The effects of heat stress on the physiological characteristics of the mycelium of the three Lentinus edodes varieties were studied by measuring the recovery growth rate of Lentinus edodes mycelium,malondialdehyde(MDA)content,hydrogen peroxide(H2O2)content,proline(Pro)content,anthranilate synthase(TrpE),and laccase activity.The principal component analysis and factor analysis methods were used to comprehensively evaluate the heat resistance,in order to clarify the relationship between each index and the heat stress of Lentinus edodes mycelium,and provide reference for further screening of heat-resistant germplasm of Lentinus edodes.The results showed that with the increasing of stress intensity,the recovery growth rate of mycelium in three mushroom varieties significantly decreased,compared with the control,the malondialdehyde content increased.The malondialdehyde content of‘Nanshan No.1’and‘Yuxiang No.1’in C treatment was lower than that in B treatment.The hydrogen peroxide content of‘L18’in C treatment was lower than that in the control.The hydrogen peroxide content of the three mushroom varieties in other treatments was higher than that in the control.The proline content of‘Nanshan No.1’and‘Yuxiang No.1’was significantly higher than the control,showing a continuous upward trend,while the proline content of‘L18’was lower than the control.As the intensity of the treatment stress increased,the TrpE activity of‘Nanshan No.1’was gradually decreasing trend,‘L18’was first increasing and then decreasing,and‘Yuxiang No.1’was showing a gradually increasing trend.The activity of laccase showed a trend of first increasing and then decreasing.Comprehensive evaluation using principal component analysis and factor analysis showed that the degree of stress was low,the heat re

关 键 词：香菇 热胁迫 生理特性 综合评价 

分 类 号：S646.12[农业科学—蔬菜学]