结球莴苣耐热性鉴定方法的研究

Studies on Heat Resistance Identification Methods of Head Lettuce (Lactuca sativa var. capitata L.)

以6个结球莴苣品种为试验材料,从生长发育、经济性状和生理生化等方面研究耐热性的鉴定方法。结果表明,抽薹时间是理想的耐热性鉴定指标。POD和SOD活性、可溶性蛋白和可溶性糖含量、脯氨酸含量及丙二醛含量等生理生化指标与抽薹时间显著相关,因而可作为结球莴苣耐热性鉴定的辅助指标。

Major morphological and economical characters and some physiological and biochemical changes of head lettuce （Lactuca sativa var. capitata L. ） under heat stress were studied. Results showed that ＂bolting time＂ was the basic morphological index for heat resistant identification. The activities of POD and SOD, contents of soluble protein, soluble sugar, proline and malonyldihyde were significantly correlated with the basic morphological indexes, and suitable to be applied as auxiliary indexes in heat resistant identification of head lettuce.