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试验材料选取3种火龙果品种红皮红肉、红皮白肉、黄皮白肉的3个月生幼苗,挑选生长良好、长势基本相同的幼苗置于人工气候箱,设置0℃、2℃、4℃、6℃、10℃、15℃共6个温度处理,以未处理为对照,低温处理12 h后取枝条测定丙二醛(MDA)、超氧化歧化酶(SOD)、可溶性蛋白、脯氨酸(PRO)等抗寒性生理生化指标。结果表明,不同的温度处理下,3种火龙果幼苗的MDA、SOD、可溶性蛋白、PRO做出的响应差别显著。不断地降低处理温度后,其SOD活性增强,MDA、可溶性蛋白以及PRO含量均呈现升高的趋势。实验表明这4种变化指标能够用于3种火龙果幼苗的抗寒性测定,3种火龙果中红皮白肉抗寒性最强,红皮红肉居中,黄皮白肉抗寒性较弱。
Test materials Three-month-old seedlings of three kinds of red dragon red meat, red white meat and yellow skin white meat were selected, and the seedlings with good growth and similar growth were selected to be placed in an artificial climatic box with 0 ℃, 2 ℃, 4 6, 10 ℃ and 15 ℃. The untreated control was treated with low temperature for 12 h. The contents of malondialdehyde (MDA), superoxide dismutase (SOD), soluble protein, proline Acid (PRO) and other physiological and biochemical indicators of cold resistance. The results showed that under different temperature treatments, the responses of MDA, SOD, soluble protein and PRO of seedlings of three kinds of dragon fruit were significantly different. After continuously reducing the treatment temperature, the SOD activity increased, MDA, soluble protein and PRO content showed an upward trend. Experiments show that the four indexes can be used to determine the cold resistance of three kinds of dragon fruit seedlings. Among the three kinds of dragon fruit, the red cold white meat has the strongest cold resistance, the red red meat is middle, and the yellow cold white meat is weaker.