低温胁迫对不同藜麦幼苗生理生化特性的影响

为探究低温胁迫对藜麦幼苗生理生化特性的影响,以红藜、白藜、黑藜3种不同藜麦为实验材料,采取小盆暗萌发、营养土育苗的方法,在人工模拟低温胁迫环境下(4℃)分别处理不同的时间。结果表明:1)白藜和红藜游离脯氨酸含量随着低温胁迫时间的延长先上升后下降,黑藜的脯氨酸含量随着时间的变化逐渐上升。2)不同藜麦的丙二醛含量随时间的变化均呈先上升再下降的趋势,出现最大值的时间不同,但波动都比较小,恢复条件之后含量均相对上升。3)不同藜麦幼苗过氧化物酶(POD)的活性在低温期间持续上升,解除胁迫后活性下降。4)随着低温胁迫时间的延长,不同藜麦幼苗的超氧化物歧化酶(SOD)活性先上升后下降,在48 h达到最大值。实验表明:低温胁迫不同的时间对3种藜麦生理生化指标影响程度不同,随着时间的延长,各指标的变化趋于稳定。抗寒性强弱依次为:黑藜、白藜、红藜。

Effect of Low Temperature Stress on Physiological and Biochemical Characteristics of Different Quinoa Seedlings

To explore the effect of low temperature stress on physiological and biochemical indexes of quinoa seedlings. Taking three different quinoas(red quinoa, white quinoa, black quinoa) as experiment material, the methods of small basin dark germination and nutrient soil seedling were adopted, and the time was treated respectively in the artificially simulated low temperature stress environment(4 ℃). The results showed that: 1) The content of free proline in white quinoa and red quinoa seedlings first increased and then decreased with the extension of low temperature stress time, and the proline content of black quinoa seedlings gradually increased with time. 2) The MDA content of different quinoa seedlings tended to increase first and then fall again. The maximum time was different, but the fluctuations were relatively small. After the recovery conditions, the contents were all increased relatively. 3) POD activity of different quinoa seedlings continued to increase during low temperature, and decreased after cold stress was released. 4) With the prolongation of low temperature stress, the SOD activity of different quinoa seedlings first increased and then decreased, reached the maximum at 48 h. The experiment showed that the different time of low temperature stress could affect the physiological and biochemical indexes of three quinoa seedlings in different degrees, and the change of the indicators tended to be stable with the extension of time. The order of cold resistance is: black quinoa, white quinoa, red quinoa in order.