越冬过程中花椒抗寒性与组织水和渗透调节物质的变化

Changes of Cold Resistance and Tissue Water and Osmoregulation Substances of Zanthoxylum bungeanum Maxim.during Winter

花椒越冬过程中的抗寒性经历了弱抗寒性时期(11月初以前的时期)、抗寒性增强期(11月初至翌年1月初)、抗寒性最强期(翌年1月份)和抗寒性减弱期(翌年2月初以后)等4个时期。花椒的束缚水与自由水比值、可溶性糖和可溶性蛋白的含量与抗寒性显著相关,而脯胺酸含量与抗寒性相关性不显著。花椒可通过增加束缚水与自由水之间比值、可溶性糖和可溶性蛋白的含量来提高抗寒性,以适应低温环境。

The cold resistance adapt ability of Zanthoxylum bungeanum Maxim.during winter was divided into four periods：weaker stage （before early November）,enhance stage （early November to early January the following year）,strongest stage （January） and reducing stage （after early February）.The ratio of bound water to free water,the contents of soluble sugar and soluble protein had good correlations with cold resistance,while proline content had little correlation.The cold resistance of Z.bungeanum could be enhanced by increasing the ratio of bound water to free water and the contents of soluble sugar and soluble protein to adapt the low temperature environment in the winter.