| 盐胁迫对草莓苗细胞伤害和抗氧化系统酶活性的影响 |
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| 引用本文： | 王纪忠. 盐胁迫对草莓苗细胞伤害和抗氧化系统酶活性的影响[J]. 现代农业科技, 2019, 0(13) |
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| 作者姓名： | 王纪忠 |
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| 作者单位： | 淮阴工学院生命科学与食品工程学院 |
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| 基金项目： | 江苏省前瞻性联合研究项目（BY2016061-26）；淮阴工学院自然科学基金（Z413H18507） |
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| 摘 要： | 以“红颜”草莓为试验材料,研究了不同浓度NaCl胁迫,对草莓形态指标、质膜透性、MDA含量、SOD活性、POD活性和CAT活性的影响。结果表明：随着NaCl胁迫浓度的增加,草莓叶面积、根长、发根数和根体积显著减少,质膜透性增高,MDA含量增加,SOD活性、POD活性和CAT活性均呈现先增加后降低的趋势。
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| 关 键 词： | 草莓，盐胁迫，酶活性 |
| 收稿时间： | 2019-03-22 |
| 修稿时间： | 2019-03-22 |
Effects of Salt Stress on Cell Injury and Antioxidant Enzyme Activity in Strawberry Seedlings |
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| Abstract: | The effects of different concentrations of NaCl on strawberry morphology, plasma membrane permeability, MDA content, SOD activity, POD activity and CAT activity were studied. The results showed that with the increase of NaCl stress concentration, strawberry leaf area, root length, number of hair roots and root volume decreased significantly, plasma membrane permeability increased, MDA content increased, and SOD activity, POD activity and CAT activity increased first and then decreased. |
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| Keywords: | Strawberry , Salt stress, Enzymatic activity |
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