柑桔叶片耐热性生理生化指标初探

以枳壳、宜昌橙、龟井、本地早、柠檬、酸橙为试材,对其离体枝叶进行湿热空气和温浴处理.测定叶片在热处理过程中游离脯氨酸含量、过氧化物酶活性、细胞膜透性的变化.结果表明:叶片游离脯氨酸含量和由叶片细胞膜透性(电导值)变化计算出的半致死温度两项指标可用于柑桔叶片耐热力的测定;本试验所测定的6种柑桔中,以酸橙较为耐热,柠檬次之,枳壳、宜昌橙较不耐热.

PRELIMINARY STUDIES ON PHYSIOLOGICAL AND BIOCHEMICAL INDICES OF HEAT-TOLERANCE OF CITRUS LEAVES

Poncirus and 5 citrus species were used for heat-tolerance analysis.Ma-ture spring shoots were in vitro treated with warm and moist air at 56-58℃for 12 hours.Free proline contents and peroxidase activities of citrus leaveswere detected during the heat-treatment at an interval of 4 hours.It reveal-ed that the free proline contents of leaves of all the analysed species in-creased after 8 hours.Poncirus and ichang papeda decreased,while the restfour species continued to increase after 12 hours.The perox dase activitiesof the leaves of 6 citrus increased more or less after 8 hours'heat-treatment.Leaves were treated in warm wate(?)at a series of high temperature(36,41,46,51,56,61,66℃)for 20 minutes.The changes of leaf electrolyte-leakage of6 species were detected,and the critical high temperature(LT_(50))of the 6citrus species were caculated out by Logestic formula.It can be infered fromthe experimental results that,among the 6 citrus species,sour orange is thehighest in heat-tolerance,lemon next,poncirus and ichang papeda areweaker in heat-tolerance.