不同种源花椒抗寒性研究(Ⅱ)

Study on Cold Hardness of Different Provenances of Zanthoxylum bungeanum(Ⅱ)

通过人工冷冻和电导率的测定,对8个不同种源的大红袍花椒的抗寒性进行测定,并探讨其抗寒机制。结果表明,各种源花椒叶片的半致死温度(LT50)为-1.06^-2.14℃,涉县花椒的LT50最低,汉源花椒LT50最高。当温度由2℃下降到-2℃时,平顺花椒、涉县花椒和韩城花椒叶绿素含量降低,而武都花椒、凤县花椒、泰安花椒、循化花椒和汉源花椒叶绿素含量升高。4^-2℃条件下,随温度的降低,不同种源花椒的丙二醛(MDA)含量增加,SOD、POD等酶促防御系统活性下降,可溶性蛋白含量减少。8个种源大红袍花椒的抗寒性顺序为涉县花椒>平顺花椒>韩城花椒>武都花椒>凤椒>泰安花椒>循化花椒>汉源花椒。

By the method of artificial freezing,this paper made a comparative study on the cold hardiness of 8 provenances of Zanthoxylum bungeanum.The results showed that the LT50 of different provenances of Z.bungeanum were-1.06 ℃ to-2.14 ℃,and Shexian was the lowest and Hanyuan was the highest.When the temperature descended from 2 ℃ to-2 ℃,the content of chlorophyll of Shexian,Pingshun and Hancheng decreased,but Wudou,Fengxian,Xunhua,Taian and Hanyuan increased.With the decreasing of temperature from 4 ℃ to-2 ℃,the content of MDA were increased,SOD and POD activity,soluble protein content were decreased respectivily.The cold hardness of 8 provenances was in the sequence of Shexian〉Pingshun〉Hancheng〉Wudu〉Fengxian〉Taian〉Xunhua〉Hanyuan.