摘要
以豌豆种子为试验材料,研究不同浓度(0 mmol/L、5 mmol/L、10 mmol/L、20 mmol/L、40 mmol/L和80 mmol/L)外源H_(2)O_(2)对170 mmol/L NaCl溶液处理的豌豆种子萌发、幼苗生长及生理特性的影响。结果表明:与CK相比,170 mmol/L NaCl处理的豌豆种子的萌发和幼苗生长都受到显著抑制,发芽指标和生理指标均显著降低。在170 mmol/L NaCl胁迫下,低浓度外源H_(2)O_(2)浸种处理,能够提高豌豆种子的发芽指标,促进幼苗根和芽的生长,促进脯氨酸和可溶性糖含量的积累,降低丙二醛含量,提高了根和芽中SOD、CAT和POD的活性。说明,外源H 2O 2能够通过调控渗透调节物质的积累和抗氧化酶活性来提高豌豆耐盐性,其中外源5 mmol/L H_(2)O_(2)处理显著缓解NaCl胁迫对豌豆种子萌发和幼苗生长的毒害,缓解效果最好。
Pea seeds were used as test materials to study the effects of exogenous H_(2)O_(2)(0 mmol/L,5 mmol/L,10 mmol/L,20 mmol/L,40 mmol/L,and 80 mmol/L)on the germination,seedling growth and physiological characteristics under 170 mmol/L NaCl treatment.The results showed that compared with CK,seed germination and seedling growth were significantly inhibited under 170 mmol/L NaCl treatment,and both germination index and physiological index were significantly decreased.Under 170 mmol/L NaCl stress,seed soaking with low concentration of exogenous H 2O 2 could improve the germination index of pea seeds,promote the growth of seedling roots and buds,promote the accumulation of proline and soluble sugar,decrease the content of malondialdehyde,and increase the activities of SOD,CAT and POD in roots and buds.The results showed that exogenous H_(2)O_(2) could improve salt tolerance of pea by regulating the accumulation of osmotic adjustment substances and antioxidant enzyme activity.Among them,5 mmol/L H_(2)O_(2) significantly alleviated the toxicity of NaCl stress on seed germination and seedling growth,and the effect was the best.
作者
王志科
关伟龙
李志伟
孙于卜
WANG Zhi-ke;GUAN Wei-long;LI Zhi-wei;SUN Yu-bo(College of Life Science and Technology,Longdong University/Gansu Key Laboratory of Protection and Utilization for Biological Resources and Ecological Restoration,Qingyang 745000,China)
出处
《江苏农业学报》
CSCD
北大核心
2024年第1期31-38,共8页
Jiangsu Journal of Agricultural Sciences
基金
甘肃省自然科学基金项目(21JR11RM042)
甘肃省高等学校创新基金项目(2021B-273)
陇东学院博士基金计划项目(XYBY202007)。
关键词
过氧化氢
盐胁迫
豌豆种子
萌发
生理特性
hydrogen peroxide
salt stress
pea seeds
germination
physiological characteristics
