低温胁迫对辣椒果实形态和抗氧化酶系统的影响

Effects of Low Temperature Stress on the Fruit Morphology andAntioxidant Enzyme System of Chili Peppers

本文以华美105和乐都长辣椒为试验材料,通过低温处理,检测了表型生物量、维生素、可溶性糖和抗氧化酶等指标。结果表明:华美105不像乐都长辣椒,当季未发生明显的落花落果现象;两个品种的株高、功能叶片数、鲜重、干重均低于对照;华美105叶绿素、可溶性糖、SOD、CAT和APX含量降幅相对较小,整体上乐都长辣椒对低温响应更敏感。

This study used Huamei 105 and Ledu long pepper as experimental materials,and tested phenotypic biomass,vitamins,soluble sugars,and antioxidant enzymes through low-temperature treatment.The results showed that unlike Ledu long pepper,Huamei 105 did not experience significant flower and fruit drop during the season;The plant height,number of functional leaves,fresh weight,and dry weight of both varieties were lower than those of the control;The decreasing amplitude in chlorophyll,soluble sugar,SOD,CAT,and APX content of Huamei 105 was relatively small,and overall,Ledu long pepper were more sensitive to low temperature response.