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运用盆栽试验方法,对五种小麦品种的抗盐性及其机理进行了研究。研究表明,盐分胁迫下抗盐小麦的蒸腾组织具有相对较高的蜡质含量、肉质化指数和叶相对含水量,因而保水抗盐能力较强。本试验中以“鲁麦19”和“植申2号”的抗盐力较强,而其上述三种指标最高;“鲁麦23”则完全相反。小麦抗盐性还与其叶表面质膜组织有关。抗盐性强的小麦具有较高的质膜稳定性,影响其在盐渍条件下对盐离子的透性,即影响叶电解质渗透值和相对电解质外渗率。
Pot experiments were conducted to study the salt resistance and the mechanism of five wheat cultivars. The results showed that transpiration tissues of salt-tolerant wheat had higher wax content, fleshy index and leaf relative water content under salt stress, so water-resistant and salt-tolerant ability was stronger. In this experiment, the salt resistance of “Lumai 19” and “Shenzhen 2” was stronger, while the above three indexes were the highest; “Lumai 23” was the opposite. Salt resistance of wheat is also related to its surface membrane of leaf tissue. Salt-tolerant wheat has higher plasma membrane stability, affecting salt ion permeability under saline conditions, affecting leaf electrolyte permeability and relative electrolyte leakage rate.