摘要
[目的]从抗氧化能力的角度揭示耐盐蔬菜耐盐作用的机理。[方法]取西兰花格福、番茄浙杂和茄子引茄一号3种耐盐性较强的蔬菜品种,移栽后进行盐胁迫处理,研究盐胁迫对3种蔬菜幼苗超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)活性的影响。[结果]不同蔬菜品种对盐胁迫所产生的应答机制并不相同。西兰花中,应对盐胁迫的关键酶主要是SOD和CAT,酶活性随着盐浓度的增加而呈现出先上升后下降的趋势。POD则是番茄和茄子应对盐胁迫、清除H2O2的关键酶。但番茄的SOD和CAT活性对盐胁迫敏感,呈现出下降趋势,而茄子的SOD和CAT活性则保持基本恒定。[结论]要提高植物耐盐性,植物体内几种抗氧化酶类之间保持良好的平衡和协调表达是关键。
[ Objective ] The mechanism of the tolerance of the vegetable to salt stress could be explored through the research on its anti-oxidative activity. [ Method] The vegetable species： broccoli--Gefu, tomato--Zheza and eggplant--Yingqu No. 1, which were with strong tolerance to salt stress, were treated under salt stress after transplanted and then the effect of salt stress on the activity of superoxide（ SOD）, catalase （CAT） and peroxidase （POD） of three vegetable varieties were evaluated. [ Result ] The results showed that different species had different mechanism in the response to salt stress. In broccoli, the SOD and CAT were the key enzyme in response to the salt stress and with the salt concentration - increasing, the activities of both SOD and CAT firstly increased and then decreased. The POD was the key enzyme for tomato and eggplant responsible for the salt stress and the removal of H2O2. The activity of SOD and CAT in tomato were sensitive to salt stress and was with the decreasing trendy and in eggplant, the activity of SOD and CAT maintained basic constant. [ Conclusion ] In order to improve the salt tolerance of plants, it was a key to keeping a good balance and coordination among several enzymes of plants bodies.
出处
《安徽农业科学》
CAS
北大核心
2010年第1期115-116,共2页
Journal of Anhui Agricultural Sciences
基金
浙江省科技厅重点农业科技项目(2005C22015)
浙江省自然科学基金一般项目(Y507244)
