辣椒品种对疫病的抗性研究 ——氨酸、丙二醛与可溶性糖在抗病中的作用

以4个抗性不同的辣椒品种为材料，8叶期时采用孢悬液灌根接种的方法，分析测定了不同抗性品种接种辣椒疫霉菌后脯氨酸、丙二醛及可溶性糖含量的变化及其与抗病性的关系。结果表明：脯氨酸、丙二醛及可溶性糖的含量在接种后增长速度与积累量是决定辣椒抗病力强弱的关键性生理活性物质，脯氨酸与可溶性糖含量高、丙二醛含量低的品种抗疫病力强，相反，脯氨酸与可溶性糖含量低、丙二醛含量高的品种感疫病力强。

Study on the Resistance to Phytophthora Blight of Pepper and the Effect of Pro、 MAD and Dissolubility Sugar

Choosing four different resistance peppers and inoculating phytophthora capsici when it’s in 8 leaves. The changes of Pro、MDA and dissolubility sugar content and the relations to the resistance to phytophthora Blight of Pepper are studied after inoculating phytophthora capsici in different resistance peppers. The result shows that the growth velocity and accumulation of Pro、MDA and dissolubility sugar content are the critical material in biological activity which determined the peppers resistance to phytophthora blight. The varieties that the content of Pro and dissolubility sugar are higher and the content of MDA are lower , the resistance of them to phytophthora blight are stronger. On the contrary , The variety that the content of Pro and dissolubility sugar are lower and the content of MDA are higher , the resistance of them to phytophthora blight are weaker.