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不同茄子砧木幼苗抗冷性的筛选
引用本文:高青海,徐坤,高辉远,吴燕.不同茄子砧木幼苗抗冷性的筛选[J].中国农业科学,2005,38(5):1005-1010.
作者姓名:高青海  徐坤  高辉远  吴燕
作者单位:1. 山东农业大学园艺科学与工程学院
2. 山东农业大学生命科学学院,泰安,271018
基金项目:山东省科技攻关计划资助项目(022090131)
摘    要: 以济农2000为对照,研究了低温胁迫下不同茄子砧木幼苗的形态及生理生化变化。结果表明,低温胁迫初期,试材对低温最敏感,叶片电解质渗漏率、丙二醛含量、SOD活性和光补偿点等迅速增加,而POD活性、CAT活性、AQY、光合速率、Fv/Fm、ФPSⅡ等迅速降低;之后,叶片的保护酶活性、光合速率、Fv/Fm逐渐升高。随低温胁迫时间延长,叶片的保护酶活性和光合速率又有所下降,但赤茄与托鲁巴姆下降幅度较小,仍维持较高水平。通过综合比较筛选,试材中以赤茄与托鲁巴姆的抗冷性较好,台茄和耐病VF的抗冷性较差,但仍比对照品种济农2000强。

关 键 词:茄子砧木  保护酶活性  叶绿素荧光参数  光合参数  抗冷性
收稿时间:2004-6-21

Screening on Chilling Tolerance of Different Eggplant Rootstock Seedlings
GAO Qing-hai,XU Kun,GAO Hui-yuan,WU Yan.Screening on Chilling Tolerance of Different Eggplant Rootstock Seedlings[J].Scientia Agricultura Sinica,2005,38(5):1005-1010.
Authors:GAO Qing-hai  XU Kun  GAO Hui-yuan  WU Yan
Institution:GAO Qing-hai 1,XU Kun 1,GAO Hui-yuan 2,WU Yan 1
Abstract:The changes of morphology, physiology and biochemistry of eggplant rootstock seedlings were studied under low temperature stress, with Jinong 2000 as control. The results showed that these materials tested were sensitive to low temperature stress in the primary period of treatment. For instance, such indexes as chilling injury index, leaf electrolytic leakage, MDA content and SOD activity improved fast, and such indexes as POD activity, CAT activity, AQY, photosynthetic rate, Fv/Fm and ФPSⅡ decreased quickly. Subsequently, leaf protective enzyme activity, photosynthetic rate and Fv/Fm increased gradually. With the prolonging time of low temperature stress, leaf protective enzyme activities and photosynthetic rate decreased, but the degree of decrease of Torvum and Hiranasu were slight and their activities still kept at a higher level. The result of comprehensive screening showed that the chilling tolerance of Torvum and Hiranasu was better, Jinong 2000 was the lowest, Daidaro and Taibyo VF were in the middle in this study.
Keywords:Eggplant rootstock  Protective enzyme activity  Chlorophyll fluorescence parameters  Photosynthesis parameters  Chilling tolerance
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