摘要
以喷施不同稀释倍数(0、100、200、300倍)木醋的蓝莓叶片为材料,采用人工低温胁迫(4、0、-5、-10、-20℃)处理,研究蓝莓叶片电解质外渗率、可溶性总糖、可溶性蛋白质、脯氨酸含量和SOD活性的变化,分析木醋对蓝莓抗寒能力的影响。结果表明,①与对照相比,稀释100倍木醋处理蓝莓叶片4、0、-5、-10、-20℃下的电解质外渗率降低(0℃时的降幅最大,为24.92%);能提高-5、-10℃下叶片可溶性总糖含量(-5℃时的升幅最大,为15.04%);提高-5、-10、-20℃下叶片可溶性蛋白质含量(-20℃时的升幅最大,为125.87%);提高-5、-10、-20℃下叶片脯氨酸含量(-10℃时的升幅最大,为63.69%);提高4、0、-5、-10、-20℃下叶片SOD活性(-10℃时的升幅最大,为12.42%)。②稀释200倍木醋处理4、0、-5、-10、-20℃下蓝莓叶片的电解质外渗率降低(-5℃时的降幅最大,为15.65%);提高-5、-10、-20℃下可溶性总糖含量(-20℃的升幅最大,为15.58%);提高4、0℃下叶片脯氨酸含量(0℃时的升幅最大,为20.32%);提高4、0、-5、-10℃下叶片SOD活性(-5℃时的升幅最大,为17.37%)。③稀释300倍木醋处理能减缓蓝莓叶片-5℃下电解质外渗率的增加,提高4、0℃下叶片可溶性蛋白质和脯氨酸含量,提高4、0、-5、-10℃下叶片SOD活性。综合考虑,木醋喷施对蓝莓抗寒性的提高具有促进作用,其中稀释100倍处理的效果较好。
Different times of wood vinegar dilution were used to test frost resistance of blueberry leaves on various low temperature stress. The ion leakage percentage, content of soluble sugar, soluble protein and proline, and the change of SOD activity were measured for this purpose. Compared with the contrast, the results showed that, 1） Treatment with 100 dilution times could slow down the ion leakage percentage at all test temperature （the largest decline was 24.92% at 0 ℃）, increase soluble sugar content at-5,- 10 ℃ （the biggest increase was 15.04% at-5 ℃）, increase soluble protein content at-5, -10,-20 ℃ （the biggest increase was 125.87% at-20 ℃）, increase proline content at-5, -10,-20 ℃（the biggest increase was 63.69% at-10 ℃）, and increase SOD activity at 4, 0, -5, -10,-20 ℃（the biggest increase was 12.42% at-10 ℃）; 2） Treatment with 200 dilution times could also slow down the ion leakage percentage at all test temperature （the largest decline was 15.65% at-5 ℃）, increase soluble sugar content at-5,-10,-20 ℃ （the biggest increase was 15.58% at-20 ℃）, increase proline content at 4, 0 ℃ （the biggest increase was 20.32% at 0 ℃）, increase SOD activity at 4, 0,-5,- 10 ℃ （the biggest increase was 17.37% at -5 ℃）; 3） Treatment with 300 dilution times could slow down the ion leakage percentage at-5 ℃, increase soluble protein and proline content at 4, 0 ℃, increase SOD activity at 4, 0,-5, -10 ℃. Wood vinegar could improve the capability of blueberry on frost resistance. Treatment with 100 dilution timeswas a better scheme.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2013年第3期270-273,303,共5页
Journal of Hunan Agricultural University(Natural Sciences)
基金
黑龙江省自然科学基金项目(C201102)
黑龙江省教育厅项目(12531686)
关键词
蓝莓
木醋
电解质外渗率
渗透调节物质
抗寒性
blueberry
wood vinegar
ion leakage percentage
osmotic adjustment substances
frost resistance
