摘要
本文研究了不同浓度甘露醇(MA)对海水胁迫下冬小麦种子萌发及幼苗生长的影响。我们采用不同浓度的甘露醇溶液处理海水胁迫的小麦种子及幼苗,记录小麦种子发芽率、发芽势及发芽指数并在幼苗生长期测定幼苗相关生理指标。结果表明低浓度甘露醇(≤0.5mmol/L)可提高种子的发芽率、发芽势及发芽指数,高浓度的甘露醇溶液(>1mmol/L)对种子的萌发有抑制作用,一定浓度的甘露醇溶液(≤1mmol/L)可以提高海水胁迫下幼苗的叶绿素含量,降低游离脯氨酸(Pro)和游离丙二醛(MDA)含量,并可通过分析结果观察施加海水胁迫与甘露醇后叶绿素、类胡萝卜素、脯氨酸(Pro)和丙二醛(MDA)的含量随时间在冬小麦幼苗中的积累情况。低浓度的甘露醇对海水胁迫下的冬小麦萌发及幼苗生长具有一定的保护作用,为缓解农业生产中的盐害问题提供了新的思路。本研究为小麦的盐渍化土壤种植提供了新思路,并为甘露醇进一步开发利用于农业提供了一定的理论依据。
In this paper,the effect of different concentration of mannitol solution on wheat germination and seedling growth under seawater stress were investigated.We used seawater and different concentration of mannitol solution treat wheat seed and the seedlings,and record the seed germinate rate,germinate force and germination index,and analyze associated physiological indicators in the seedling growth stage.The results of the wheat germination showed:Low concentration of mannitol (≤0.5 mmol/L) can increase wheat seed germinate rate,germinate force and germination index,high concentration of mannitol (1 mmol/L) can decrease wheat germination in reverse.In the seedling experiment,we found that a certain concentration of mannitol solution (≤1 mmol/L) can improve chlorophyll content,decreased free proline (Pro) content,while reducing free malondialdehyde (MDA) content in wheat seedlings under seawater stress.Meanwhile we can see the accumulation of chlorophyll,carotenoid,proline (Pro) and malondialdehyde (MDA) in wheat seedling over time.Low concentration of mannitol can protect wheat germination and its seedling growth under seawater stress to a certain extent.And that must provide a new idea to solve the problem of salt damage in agricultural production.This study provided a new idea of wheat in saline soil cultivation and a theoretical basis on further development and utilization of mannitol in agriculture.
出处
《基因组学与应用生物学》
CAS
CSCD
北大核心
2011年第2期218-223,共6页
Genomics and Applied Biology
基金
山东大学威海分校学生科研立项资助项目(A09075)
山东大学国家糖工程技术研究中心2009开放课题项目(NGRC2009F01)共同资助
关键词
甘露醇
海水胁迫
小麦
抗盐性
Mannitol
Seawater stress
Triticum aestivum L.
Salt tolerance