CaCl2,AsA和GSH对冷害低温下茄子果实氧化胁迫的抑制作用

ＣａＣｌ２（２％）处理可显著提高冷害低温（２℃）下茄子果实组织中ＳＯＤ和ＣＡＴ活性（Ｐ＜０．０１），延缓ＰＯＤ活性高峰的出现，降低ＭＤＡ含量（Ｐ＜０．０１），并明显减轻了果实冷害的程度；ＡｓＡ和ＧＳＨ处理可提高ＣＡＴ活性，降低ＰＯＤ活性和ＭＤＡ含量（Ｐ＜０．０５），但对ＳＯＤ活性无显著影响，对果实冷害的抑制效果也不如ＣａＣｌ２处理明显。结果表明：ＣａＣｌ２及ＡｓＡ和ＧＳＨ对茄子果实冷害的抑制作用与其提高了组织的抗氧化胁迫能力有关。

Effects of CaCl 2, AsA and GSH on Inhibitting Chilling-Induced Oxidative Stress on Eggplant

The activities of the superoxide dismutase (SOD) and catalase (CAT) contained in the tissue of the eggplant fruits was increased by the treatment with CaCl 2 solution at 2%,and the occurrence of the peak of the chilling-induced peroxidase (POD) activity was delayed, the content of the malonaldehycle (MDA) was reduced. Therefore the treatment greatly lessened the chilling injury to the eggplant fruits. However, neither the solution of ascorbic acid (AsA) at 200 mg /L nor the solution of glutathione (GSH) at 100 mg /L, could result in significant effects on the SOD activity. Both of them could inhibit the chilling injury, but they were found to be less effective than CaCl 2 solution. The tests showed that the inhibition of the chilling injury to the eggplant fruits by the three treatments was related with the greater resistance of the tissues against the chilling-induced oxidative stress.