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[目的]研究不同浓度的外源甜菜碱(GB)处理对低温胁迫下黄瓜抗氧化作用的影响,探讨甜菜碱对黄瓜抗冷性作用的机理。[方法]以“中农8号”黄瓜为试材,分别用浓度0、5、10、15 mmol/L的甜菜碱浸泡黄瓜15 min,置于4℃条件贮藏。[结果]外源甜菜碱处理提高了黄瓜甜菜碱含量,降低果实中脂氧合酶(LOX)活性、增强过氧化物酶(POD)和过氧化氢酶(CAT)活性并有效清除过氧化氢(H2O2)、减少丙二醛(MDA)积累。[结论]以10 mmol/L甜菜碱处理黄瓜效果最为明显。
[Objective] The research aimed to study the effects of different concentrations of exogenous betaine (GB) on the antioxidation of cucumber under low temperature stress and explore the mechanism of betaine on the chilling tolerance of cucumber. [Method] With “Zhongnong 8 ” cucumber as test material, the cucumber was immersed in betaine with 0, 5, 10 and 15 mmol / L concentrations for 15 min respectively and stored at 4 ℃. [Result] Exogenous betaine increased the content of betaine in cucumber, reduced the activity of lipoxygenase (LOX), enhanced the activity of peroxidase (POD) and catalase (CAT) and effectively eliminated the content of hydrogen peroxide (H2O2), reducing malondialdehyde (MDA) accumulation. [Conclusion] The effect of 10 mmol / L betaine on cucumber was the most obvious.