苹果酸和柠檬酸对盐胁迫下荞麦幼苗生理特性的影响

Effects of malic acid and citric acid on physiological traits of buckwheat seedlings under salt stress

以盐敏感荞麦品种为试验材料,探讨盐胁迫下不同浓度苹果酸和柠檬酸对荞麦幼苗生理特性的影响。结果表明,适宜浓度的苹果酸和柠檬酸可以显著增加盐胁迫下荞麦幼苗根系活力和叶片叶绿素含量,显著降低盐胁迫下荞麦叶片质膜透性和MDA含量,适宜浓度的苹果酸和柠檬酸可以明显改善盐胁迫下荞麦幼苗生理特性,苹果酸和柠檬酸处理的最适浓度分别为0.6和0.8 mmol/L,柠檬酸的处理效果优于苹果酸。

Salt-sensitive buckwheat variety was used as experimental material,and the effects of malic acid and citric acid on physiological traits of buckwheat seedlings under salt stress were studied.The appropriate concentrations of malic acid and citric acid could significantly increase the roots vigor and leaves chlorophyll content of buckwheat seedlings under salt stress,and could significantly decrease the plasmalemma permeability and MDA content of buckwheat leaves under salt stress.It indicated that the appropriate concentrations of malic acid and citric acid could obviously improve the physiological traits of buckwheat seedlings under salt stress.The optimal concentrations of malic acid and citric acid treatment were 0.6 mmol/L and 0.8 mmol/L respectively,and the effects of citric acid treatment were better than that of malic acid did.