| 徐芬芬,叶利民,夏晓蕾.小白菜抗盐胁迫的根系响应机制[J].干旱地区农业研究,2017,35(3):178~181 |
| 小白菜抗盐胁迫的根系响应机制 |
| Physiology response of roots of pakchoi varieties to salt stress |
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| DOI：10.7606/j.issn.1000-7601.2017.03.28 |
| 中文关键词: 小白菜 盐胁迫 根系生长 生理响应 |
| 英文关键词:pakchoi salt-resistance root growth physiology response |
| 基金项目:2015年江西省教育厅科技项目(GJJ151055)；2015年上饶师范学院科技创新项目(201503)；2015年大学生科技项目 |
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| 中文摘要: |
| 以前期筛选得到的抗盐品种‘四倍体矮脚黄’和盐敏感品种‘改良605’为材料，采用水培方法，研究了两品种在根系形态、根系细胞质膜伤害、根系渗透调节物质含量和根系活性氧及其清除系统对盐胁迫的响应。试验结果表明，‘四倍体矮脚黄’盐处理组的根系长度、根系分支数、根毛直径等分别较CK降低了0.71 cm、0.6 个·株-1、0.28 mm和2.5 μm，根毛密度较CK增加了3 根·mm-1，除根毛长度较CK显著降低外（P<0.05），其它指标均与CK差异不显著。而‘改良605’在盐处理组未见根毛分化，根系也不分支，其根长、根系分支数、根毛长度、根毛直径和根毛密度等较CK的降低值分别为：5.87 cm、5.0 个·株-1、0.63 mm、17.3 μm和24 根·mm-1，远远高于‘四倍体矮脚黄’。盐处理组各指标均极显著低于CK（P<0.01）。生理指标测定结果表明，盐胁迫促使两个品种根系可溶性糖、可溶性蛋白质含量增加，相对电导率提高，保护酶活性降低，Na+/K+比值增大，活性氧积累，但抗盐品种‘四倍体矮脚黄’的变化程度小于盐敏感品种‘改良605’。 |
| 英文摘要: |
| With pakchoi varieties, i.e. a salt-resistance variety ‘tetraploid Aijiaohuang’ and a salt-sensitive variety ‘Improvement 605’, as the experimental materials, this study were carried out to investigate and report the response of root morphology, root cell membrane damage, root osmotic adjustment substance content and its scavenging system of reactive oxygen under the different salt tolerance hydroponic solution. The results showed that the root length, number of branches roots and root hair diameter of the ‘tetraploid Aijiaohuang’ under salt stress was decreased by 0.71 cm, 0.6 number·plant-1, 0.28 mm and 2.5 μm, respectively. But the root hair density was increased by 3 number·mm-1 compared with that of CK. The root hair length decreased significantly while other indexes did not changed markedly. In addition, ‘Improvment 605’ had no new hairs and branch roots under the salt stress. Physiological analysis showed increase in proline content, soluble sugar content, the relative conductivity Na+/K+ ratio, and reactive oxygen accumulation, whereas revealed decrease in protecting enzyme activity for both varieties. And the variation of physiological indexes were lower for the salt-sensitive variety ‘Improvement 605’ than the tolerant variety ‘tetraploid Aijiaohuang’. |
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