钠离子和水杨酸对大蒜根部形态和生理指标的影响

Effects of sodium ions and salicylic acid on morphological and physiological indicators of garlic root

以大蒜为实验材料,研究2种化学试剂(氯化钠、水杨酸)对其根系生长、根系活力及根尖细胞可溶性蛋白含量和可溶性糖含量的影响.结果表明,与对照组相比,低浓度的氯化钠溶液(0.4%)和水杨酸溶液(0.5mmol/L)能够增加大蒜根量、提高根系生长速度、增强根系活力、增加根尖细胞中可溶性蛋白及可溶性糖含量.当氯化钠溶液浓度高于0.4%,水杨酸浓度高于0.5mmol/L时,大蒜根系生长缓慢、颜色发黄,根系活力明显减弱,根尖细胞中可溶性蛋白及可溶性糖含量减少.这表明2种化学试剂对大蒜根部形态指标和生理指标均有不同程度的影响,低浓度时起促进作用,高浓度时起抑制作用.

Using garlic as experimental material to research the effect of sodium ions and salicylic acid on root growth and root activity of garlic and soluble protein content and soluble sugar content of root tip cells. The results indicated that corn pared with the control group, low concentrations of sodium chloride solution（0.d Y0）and salicylic acid（0.5 mmol/L）could in crease the amount of garlic root, accelerate root growth, enhanced root activity and increase soluble protein and soluble sug ar content of root tip cells. When the concentration of sodium chloride solution and salicylic acid increased, roots of garlic would grow slowly, the root＇s color would become yellow, root activity would decrease significantly and soluble protein and soluble sugar content of root tip cells would reduce. The above showed that two kinds of chemical reagents could produce effect of different degree on the morphological and physiological indicators of garlic root. That was to say low concentration of chemical reagents could play a driving role- high concentration of chemical reagents could play an inhibiting role.