摘要
用不同浓度的氯化钙溶液对始花期辣椒进行处理,研究了氯化钙对缓解始花期辣椒低温胁迫的影响。研究结果表明,低温环境下,氯化钙降低了辣椒叶片中的电解质渗透率和MDA含量,增加了POD、SOD活性和Pro含量,在一定程度上缓解了低温伤害,其中20mmol/L氯化钙的作用效果最好。
Effect of calcium chloride on membrane permeability, MDA content, protective enzyme activity and Pro content were studied under 15℃/8℃ using pepper at anthesis as materials. The results showed that exogenous CaCl2 can relieve the chilling injury of pepper significantly by increasing POD activity, SOD activity and Pro content and decreasing electrolytic leakage and MDA content. Twenty mmol/L CaC12 had the best effect.
出处
《长江蔬菜》
北大核心
2008年第11X期63-65,共3页
Journal of Changjiang Vegetables
关键词
辣椒
低温
氯化钙
抗冷性
Pepper
Low temperature
Calcium Chloride
Chilling resistance
