| 低pH和铝胁迫对胡椒根细胞存活和有机酸分泌的影响 |
| |
| 引用本文： | 祖超,杨建峰,李志刚,王灿,鱼欢,邬华松.低pH和铝胁迫对胡椒根细胞存活和有机酸分泌的影响[J].热带作物学报,2016,37(12):2288-2293. |
| |
| 作者姓名： | 祖超 杨建峰 李志刚 王灿 鱼欢 邬华松 |
| |
| 作者单位： | 1. 中国热带农业科学院香料饮料研究所,海南万宁,571533;2. 农业部香辛饮料作物遗传资源利用重点实验室,海南万宁,571533;3. 海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁,571533 |
| |
| 基金项目： | 海南省自然科学基金项目（No. 20153102）。 |
| |
| 摘 要： | 以胡椒插条苗为研究对象,通过在低pH和正常pH营养液中添加不同浓度铝,研究胡椒根系细胞存活和有机酸分泌对低pH和铝胁迫的响应。结果表明:pH5.0(低pH)条件下,不添加铝时,胡椒根细胞即表现出坏死症状,当添加80μmol/L铝时,胡椒根细胞开始凋亡,200μmol/L铝添加导致胡椒根细胞全部死亡;pH6.0(正常pH)条件下,当添加80μmol/L铝时,胡椒根细胞出现坏死症状,200μmol/L铝添加导致根尖细胞大量凋亡。由此可见,低pH和铝的双重胁迫加速胡椒根细胞凋亡。低浓度铝添加致使胡椒根系分泌有机酸速率增加,柠檬酸为胡椒适应低pH和铝胁迫分泌的主要有机酸;在低pH和正常pH条件下,40μmol/L铝添加均可诱导胡椒根系柠檬酸分泌速度的增加,苹果酸仅在正常pH条件下低浓度铝胁迫时分泌速率增加。因此,低pH条件下,铝胁迫引起胡椒根系分泌有机酸种类减少,分泌速率降低。研究还发现Al3+是对胡椒毒害最严重的铝形态,是pH4.5土壤中的主要铝形态,目前海南省胡椒主要植区有50%的土壤pH低于4.5,所以对于胡椒园土壤的铝毒害应引起足够重视。
|
| 关 键 词： | 胡椒 低pH 铝胁迫 根系 有机酸 |
Effects of Low pH and Al Stresses on Root Cell Survival and Organic Aicd Exudation in Black Pepper |
| |
| ZU Chao,YANG Jianfeng,LI Zhigang,WANG Can,YU Huan and WU Huasong.Effects of Low pH and Al Stresses on Root Cell Survival and Organic Aicd Exudation in Black Pepper[J].Chinese Journal of Tropical Crops,2016,37(12):2288-2293. |
| |
| Authors: | ZU Chao YANG Jianfeng LI Zhigang WANG Can YU Huan and WU Huasong |
| |
| Institution: | Institute of Spice and Beverage, Chinese Academy of Tropical Agriculture Science/Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture/Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regul;Institute of Spice and Beverage, Chinese Academy of Tropical Agriculture Science/Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture/Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regul;Institute of Spice and Beverage, Chinese Academy of Tropical Agriculture Science/Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture/Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regul;Institute of Spice and Beverage, Chinese Academy of Tropical Agriculture Science/Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture/Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regul;Institute of Spice and Beverage, Chinese Academy of Tropical Agriculture Science/Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture/Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regul;Institute of Spice and Beverage, Chinese Academy of Tropical Agriculture Science/Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture/Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regul |
| |
| Abstract: | |
| |
| Keywords: | Black pepper Low pH Al stress Root Organic acid |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《热带作物学报》浏览原始摘要信息 |
| 点击此处可从《热带作物学报》下载免费的PDF全文 |
|
