作物抗盐机制研究 Ⅰ.小麦水分保持与质膜渗透性

STUDY ON MECHANISMS OF SALT RESISTANCE OF CROP I.WATER RETENTION AND MEMBRANE PERMEABILITY OF FIVEWHEAT VARIETIES

运用盆栽试验方法,对五种小麦品种的抗盐性及其机理进行了研究。研究表明,盐分胁迫下抗盐小麦的蒸腾组织具有相对较高的蜡质含量、肉质化指数和叶相对含水量,因而保水抗盐能力较强。本试验中以“鲁麦19”和“植申2号”的抗盐力较强,而其上述三种指标最高;“鲁麦23”则完全相反。小麦抗盐性还与其叶表面质膜组织有关。抗盐性强的小麦具有较高的质膜稳定性,影响其在盐渍条件下对盐离子的透性,即影响叶电解质渗透值和相对电解质外渗率。

Pot culture experiment was conducted to study salt resistance and mechanisms of five wheat varieties . The mechanisms of salt resistance were set forth by means of determining and analyzing the water retention indexes such as wax content of leaf(WC), succulence index (SI) and relative water content of leaf ( RWC) , and membrane stability indexes such as electrolyte leakage value of leaf (ELV) and relative electrolyte leakage percentage of leaf(RELP) . The results obtained showed that the salt-resistant wheat varieties were of relatively higher wax content, succulence index and relative water content while grown under saline condition, so they performed stronger ability to retent water and fight against salt injury. The strong ability of salt resistance of 'Lumai No. 19' and 'Zhishen No. 2' was relevant to their higher wax content in leaf, succulence index and relative water content. The situation was contrary for 'Lumai No. 23'. The strong ability of salt resistance was also relevant to the higher stability of membrane tissue. Salt-resistant wheat varieties 'Lumai No.19' and 'Zhishen No. 2' were of lower electrolyte leakage value of leaf and relative electrolyte leakage percentage and higher stability of membrane.