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本实验以内蒙古地区野生苦菜为实验材料,比较分析在0.4%、0.6%、0.8%不同浓度盐胁迫下,不同时期野生苦菜pro、H2O2含量及抗氧化酶活性的变化。实验结果表明,在不同浓度盐胁迫下,野生苦菜均表现出不同的抗性,在0.6%盐浓度下,野生苦菜在苗期40d、50d游离脯氨酸、H2O2含量及SOD、POD和CAT活性分别达到峰值,并显著高于对照,表现出较强的耐盐性。而在0.8%的盐胁迫下,野生苦菜的抗性有所降低,即野生苦菜在0.8%盐浓度以下均可正常生长。说明野生苦菜具有较强的耐盐性,本实验为研究苦菜耐盐性机理提供了理论依据。
In this experiment, wild bitter herbs in Inner Mongolia were used as experimental materials to analyze the changes of pro, H2O2 contents and antioxidant enzyme activities in different stages of bitter herbs under different salt concentrations of 0.4%, 0.6% and 0.8%. The results showed that wild bitter mustard showed different resistance under different salt concentrations. Under 0.6% salt concentration, the contents of free proline, H2O2, SOD, POD, CAT activity reached the peak, respectively, and significantly higher than the control, showing strong salt tolerance. Under the salt stress of 0.8%, the resistance of wild bitter herbs was reduced, that is, wild bitter herbs could grow normally below 0.8% salt concentration. It shows that wild bitter herbs have strong salt tolerance, this experiment provides a theoretical basis for studying the salt tolerance mechanism of bitter herbs.