摘要
通过对田间5个广东食用菊品种热伤害评价和6项耐热性指标数据分析,结果表明5个食用菊品种电导率和过氧化氢酶品种间无显著差异;丙二醛含量差异显著,其中,‘东海喜乐’含量最高为0.27μmol·L^-1,‘霜里婵娟’和‘草庵金露’含量最低均为0.2μmol·L^-1;品种间叶绿素含量存在显著差异,其中,‘千丝万缕’含量最高为4.28 mg·g^-1,‘草庵金露’含量最低为2.87 mg·g^-1;过氧化物酶含量存在显著差异,其中,‘东海喜乐’含量最高为728.00 U·g^-1·min-1,‘宝幸唐衣锦’含量最低为196.75 U·g^-1·min-1;超氧化物歧化酶含量,除‘千丝万缕’与‘宝幸唐衣锦’之外的3个品种存在显著差异,‘千丝万缕’含量最高为362.18 U·g^-1·h^-1,‘草庵金露’含量最低为344.29 U·g^-1·h^-1.通过隶属函数分析结果表明,各品种间耐热性存在显著差异,‘千丝万缕’隶属函数值为0.70,为5个品种最佳;‘宝幸唐衣锦’隶属函数值仅为0.29,耐热性品质最差;5个品种耐热性排序为‘千丝万缕’>‘草庵金露’≥‘东海喜乐’>‘霜里婵娟’>‘宝幸唐衣锦’.
Through the thermal damage evaluation and data analysis of 6 heat resistance indexes of 5 Guangdong edible chrysanthemum varieties in the field,the results showed that there was no significant difference in the conductivity and catalase activity between the five edible chrysanthemum varieties;however,the difference in malondialdehyde(MAD)content is significant,among them,the highest MAD content of‘Donghaixile’was 0.27μmol·L^-1,and the lowest content of‘Shuanglichanjuan’and‘CaoAnjinlu’was 0.2μmol·L^-1;there are also significant differences in chlorophyll content between varieties,among them,the highest content of‘Qiansiwanlv’was 4.28 mg·g^-1,and the lowest content of‘CaoAnjinlu’was 2.87 mg·g^-1;there were significant differences in peroxidase activity,among them,the highest activity of‘Donghaihihe’was 728.00 U·g^-1·min-1,and the lowest of‘Baohingtangyijin’was 196.75 U·g^-1·min-1;for the superoxide dismutase activity,there were significant differences among the three varieties except for‘Qiansiwanlv’and‘Baoxingtangyijin’,and the highest content of‘Qiansiwanlv’was 362.18 U·g^-1·h^-1,and the lowest of‘CaoAnjinlu’was 344.29 U·g^-1·h^-1.According to the analysis of the membership function,there was a significant difference in heat resistance among the varieties.The membership function value of‘Qiansiwanlv’was 0.70,and peaked in the 5 varieties,with the lowest value of 0.29 in‘Baoxingtangyijin’.The heat resistance of 5 varieties was ranked as‘Qiansiwanlv’>‘CaoAnjinlu’>‘Donghaixile’>‘Shuanglichanjuan’>‘Baoxingtangyijin’.
作者
张留全
王晗璇
胡云鹏
周厚高
ZHANG Liuquan;WANG Hanxuan;HU Yunpeng;ZHOU Hougao(College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;Guangdong Wanshan Soil Restoration Technology Co. Ltd, Meizhou 514000, China)
出处
《仲恺农业工程学院学报》
CAS
2020年第1期16-20,共5页
Journal of Zhongkai University of Agriculture and Engineering
基金
广东省现代农业产业体系岗位专家专项(KB1708002)资助项目.
关键词
食用菊
耐热性
隶属函数
edible chrysanthemum
heat resistance
membership function