摘要
以金乡紫皮蒜为材料,采用设施水培研究硫对大蒜生长发育、酶活性及根系活力的影响。研究结果表明,在0～2.25 mmol/L硫浓度范围内,硫对大蒜的株高、叶长、叶面积和假茎粗有一定的促进作用,超过这一范围则产生抑制作用。当营养液硫处理浓度为2.25 mmol/L时,SOD(超氧化物歧化酶)活性最高;营养液硫处理浓度为1.50 mmol/L时,NR(硝酸还原酶)活力、POD(过氧化物酶)活性和CAT(过氧化氢酶)活性最高。同时,当营养液硫处理浓度为2.25 mmol/L时,根系活力最高,较不施硫处理增加59.14%。
Effects of sulfur content on the growth and development,enzyme activity and root activity of garlic（Jinxiang Violet Garlic） were studied by nutrient solution.The results showed that from 0-2.25 mmol/L,the plant height,leaf length,leaf area and stem diameter were all distinctively increased;beyond the range,the growth of garlic was restrained.When sulfur content was 2.25 mmol/L,the SOD activity in garlic leaves was higher.While the NR,POD and CAT activities were higher when sulfur content was 1.50 mmol/L.When sulfur content was 2.25 mmol/L,the root activity was increased by 59.14%.
出处
《长江蔬菜》
2011年第4期60-62,共3页
Journal of Changjiang Vegetables
基金
国家科技支撑项目(2006BAD13B06-4-9)
关键词
硫
大蒜
生长发育
酶活性
根系活力
Sulfur
Garlic
Growth and development
Enzyme activity
Root activity
