摘要
【目的】评价不同加工番茄品种的耐盐性,为生产上合理选用耐盐性较好的品种提供参考依据。【方法】以7个加工番茄品种,用100 mM NaCl盐溶液进行胁迫处理。测定盐胁迫后叶片的脯氨酸、丙二醛、可溶性糖、可溶性蛋白、SOD、POD、CAT酶活性等生理指标。【结果】各生理指标测定得出品种耐盐性各不相同,其中脯氨酸含量,可溶性糖含量以及抗氧化酶促系统中SOD酶活性,POD酶活性,CAT酶活性,可溶性蛋白含量与植物耐盐性呈正相关关系,丙二醛含量的积累与植物耐盐性呈负相关关系。最后使用隶属函数法评价7个品种的耐盐性。【结论】7个加工番茄耐盐性能力由强到弱依次为:农番3号、IVF6172、石红9号、屯河17号、IVF3155、PT501Q、JW001。
[Objective] The aim of this study is to evaluate the salt tolerance of different processed tomato varieties in order to provide reference for the rational selection of varieties with good salt tolerance.[Method]Seven tomato cultivars were used as materials to determine such physiological indicators as proline content, malondialdehyde, soluble sugar content,soluble protein content, SOD, POD, CAT activity of them under the stress of NaCl concentration of 100 mmol/L which were widely planted in Xinjiang.[Result]The activities of SOD, POD, CAT and soluble protein in proline, soluble sugar and antioxidant enzyme system were positively correlated with the salt tolerance of plants and the accumulation of malondialdehyde tolerance of plants was negatively related with to salt stress.And finally, the salt tolerance of 7 varieties was evaluated by the method of membership function.[Conclusion]The salt resistance ability of seven processing tomato cultivars from strong to weak is： Nongfan 3 〉 IVF6172 〉Shihong 9 〉Tunhe17 〉IVF3155 〉PT501Q 〉JW001.
作者
许立志
庞胜群
刁明
张国儒
李琦
牛宁
XU Li- zhi PANG Sheng- qun DIAO Ming ZHANG Guo- ru LI Qi NIU Ning(College of Agronomy, Shihezi Univevsity / Key Laboratory of Featured Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization of Xinjiang Production and Construction Corps , Shihezi Xinjiang 832003, Chin)
出处
《新疆农业科学》
CAS
CSCD
北大核心
2017年第5期833-842,共10页
Xinjiang Agricultural Sciences
基金
国家星火计划重点项目"加工番茄高效生产关键技术集成与示范"(2015GA891008)
新疆生产建设兵团科技局支疆计划项目(2014AB004)~~
关键词
加工番茄
耐盐性
生理指标
隶属函数
processing tomato
salt tolerance
physiological indicators
membership function
