| 冻害低温下越冬甘蓝渗透调节物质的变化和作用 |
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| 引用本文： | 王磊,李建勇,张振贤,葛均青. 冻害低温下越冬甘蓝渗透调节物质的变化和作用[J]. 山东农业大学学报(自然科学版), 2001, 32(4): 487-490 |
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| 作者姓名： | 王磊 李建勇 张振贤 葛均青 |
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| 作者单位： | 1. 山东农业大学园艺学院,
2. 泰安农业学校, |
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| 摘 要： | 在自然降温过程中，3个甘蓝品种的渗透调节物质可溶性糖、可溶性蛋白、游离脯氨酸的含量发生明显变化。结果表明：随温度下降，可溶性糖含量表现出先升后降的趋势，可溶性蛋白、游离脯氨酸含量随温度下降而上升。田间自然鉴定冬冠1号冻害指数最低，抗冻性最强；冻害低温下，可溶性蛋白、游离脯氨酸含量最高。
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| 关 键 词： | 冻害 低温 越冬甘蓝 渗透调节物质 变化 作用 |
| 文章编号： | 1000-2324(2001)04-0487-04 |
| 修稿时间： | 2001-02-28 |
ROLE AND CHANGE OF OSMOTIC ADJUSTMENT OF WINTER CABBAGE UNDER FREEZING TOLERANCE |
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| WANG Lei ,LI Jian-yong ,ZHANG Zhen-xian ,GE Jun-qing. ROLE AND CHANGE OF OSMOTIC ADJUSTMENT OF WINTER CABBAGE UNDER FREEZING TOLERANCE[J]. Journal of Shandong Agricultural University, 2001, 32(4): 487-490 |
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| Authors: | WANG Lei LI Jian-yong ZHANG Zhen-xian GE Jun-qing |
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| Affiliation: | WANG Lei 1,LI Jian-yong 2,ZHANG Zhen-xian 1,GE Jun-qing 1 |
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| Abstract: | Three winter cabbage varieties were investigated as temperature's declining.The change of some osmotic adjustment,such as soluble sugar,proline and soluble protein were studied.The result showed that the content of soluble sugar increased first then decreased with the temperature declining,and the content of soluble protein and proline increased.Winter cabbage's field natural character showed that the freeze-resistance of Dongguan No.1 was the highest,the freezing injury index of Dongguan No.1 was the lowest and the content of osmotic adjustment was the highest. |
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| Keywords: | freeze-resistance winter cabbage osmotic adjustment |
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