摘要
本试验采用随机区组设计，研究烤烟品种红花大金元下、中、上部位不同烟叶成熟度过氧化物酶（POD）、过氧化氢酶（CAT）、超氧化物歧化酶（SOD）和硝酸还原酶（NR）等几种酶活性的变化规律。结果表明：随着成熟度的提高烟叶中的POD、CAT和NR活性均呈下降趋势，SOD活性呈先升后降的变化趋势，4种酶活性绝对值水平均表现为上部叶〉中部叶〉下部叶。从酶活性水平及变化规律看，建议该烤烟品种下部烟叶以M1到M2（叶面变黄约20％～30％，主脉1／3～1／2变白，支脉约1／2变白）、中部叶以M3（叶面变黄约60％，主脉2／3～3／4变白，支脉1／2～2／3变白）、上部叶以M3（叶面变黄80％左右，主脉3／4～4／5变白，支脉2／3～3／4变白）采收为宜。
Using randomized block design, the activity of peroxidase （ POD）, catalase （ CAT）, superoxide dismutase （SOD） and nitrate reductase （NR） from different positions of leave were investigated in the present case. The result showed that with the maturity increased, the POD, CAT and NR activity trended to decline, however SOD activity initially demonstrated an increase, followed by a dropping. The absolute value of the tested enzyme activity was expressed as the highest in upper leaf, followed by the middle leaf, and that of the lower leaf was proved to be lowest. According to the enzyme activity levels and change regularity, the best harvest maturity are proposed as M1 to M2 of lower leave, M3 of middle leaf, and M3 of upper leaf.
出处
《山地农业生物学报》
2009年第6期471-474,共4页
Journal of Mountain Agriculture and Biology
基金
"红花大金元成熟采烤配套技术研究与应用"项目资助(贵毕烟草特重[2008]01-02号)
关键词
烤烟
红花大金元
成熟度
酶活性
Flue -cured tobacco
Honghuadajinyuan
Maturity
Enzyme activity
