秋季低温对芦笋渗透调节物质和抗氧化酶活性的影响

Effects of Low Temperature in Autumn on Osmotic Substances and Activities of Antioxidant Enzymes of Asparagus officinlis

在秋季低温胁迫下,对不同生长年限芦笋的叶绿体色素含量、渗透调节物质含量和抗氧化酶活性检测分析结果表明,芦笋是一种抗寒性极强的多年生蔬菜,在秋季低温胁迫下,芦笋的叶绿素和类胡萝卜素含量随着温度的降低先上升后降低,但降低缓慢,下降速率一年生慢于二年生,二年生慢于多年生;可溶性糖和脯氨酸含量随着温度的降低而增加,且增加明显;SOD和POD酶活性随着温度降低则呈先升高后降低变化趋势。说明可溶性糖和脯氨酸是芦笋抵抗低温的主要渗透调节物质,POD和SOD是芦笋提高抗寒能力的重要抗氧化酶。

The contents of chlorophyll and osmotic substances, and activities of antioxidant enzymes in the leaves of different years of Asparagus officinlis were determined under the condition of low temperature in autumn. The results showed that Asparagus officinlis was a kind of perennial vegetables with extreme tolerance to low temperature. Under the low temperature stress in autumn, the contents of chlorophyll and carotenoid increased at first and then decreased with the decrease of temperature in a slow rate. Meanwhile the rate of decrease was that one year of Asparagus 〈 two years of Asparagus 〈 three years of Asparagus. However the contents of soluble sugar and free proline obviously increased with the decrease of temperature; Activities of SOD and POD also increased at first and then decreased with the decrease of temperature. On the whole, soluble sugar and free proline could be main osmotic substances to resist low temperature, and SOD and POD could be important antioxidant enzymes to improve ability of cold resistance for Asparagus officinlis.