盐胁迫对燕麦质膜透性及Na^+、K^+吸收的影响

Effect of Salt Stress on Membrane Permeability and Na^+,K^+ Absorption of Oat

为了研究盐胁迫对燕麦生理特性及产量的影响,以NaCl与Na2SO4摩尔浓度1∶1的混盐按土壤含盐量配成0(CK),0.2%,0.3%,0.4%,0.5%,0.6%,0.7%,0.8%8个盐浓度梯度,进行盆栽试验,研究了盐胁迫对燕麦质膜透性和Na+、K+吸收的影响。结果表明:燕麦细胞膜的相对透性随着盐胁迫程度的增加和时间的延长而呈上升趋势,且随生育时期的推进,不同盐分胁迫间的质膜相对透性差量也逐渐增大;丙二醛含量随盐胁迫的增加基本呈递增趋势,盐浓度0.4%时值略有降低;燕麦根、茎、叶随盐胁迫程度的增加Na+含量基本呈增加趋势,盐胁迫增加时根吸收的Na+逐渐向茎、叶中转移;燕麦根、茎、叶随盐胁迫程度的增加K+含量基本呈下降趋势,根中K+含量各生育时期差量很小且含量很低,苗期各器官中差量较大,叶中K+含量是根中的4.24倍,是茎中的1.80倍;成熟收获期,不同盐胁迫下,燕麦根中的Na+和K+各项指标均低于地上部位,根和地上部位Na+含量随盐胁迫的增加逐渐上升。

In order to study on the effect of physiological characteristics and yields on the oat,the pot plant experiment were conducted with eight different salt concentration（0（CK）,0.2%,0.3%,0.4%,0.5%,0.6%,0.7%,0.8%）,and its soil was made according to mixed salt molar concentration ratio of 1∶1（NaCl and Na2SO4） and salt content.It studied the effect of salt stress on membrane permeability and Na＋,K＋ absorption of oat.The results showed that relative membrane permeability showed an increasing tendency with salt concentration increase and the passage of time,the difference value of relative membrane permeability between different salt concentration increased with the growth period;MDA content presented basically a trend of gradually increase with salt concentration increasing, and under salt concentration 0.4% the value decreased slightly;Na＋ content presented basically a trend of gradually increase with salt concentration increasing in the root,stem and leaf of oat,Na＋ absorbed by root gradually transferred to stem and leaf;but K＋ content presented basically a trend of gradually decrease with salt concentration increasing in the root,stem and leaf of oat,the difference value of K＋ content in root between different salt concentration was small with the growth period,every organ of seedlings was different,K＋ content in leaf was 3.24 times more than it in root,and 0.8 times more than stem;every index of Na＋ and K＋ in root of oat was lower than aerial part in harvesting stage,Na＋ content gradually increased with salt concentration increasing.