自毒物质肉桂酸对豌豆幼苗生长及叶绿素荧光特性的影响

Effects of Cinnamic Acid on Growth and Chlorophyll Fluorescence Parameters of Pisum sativum L.Seedlings

选用极不耐连作的菜用豌豆品种新西兰为试材,研究了自毒物质肉桂酸对豌豆幼苗生长以及叶绿素荧光特性的影响。结果表明:0.25mmol·L-1外源肉桂酸处理后,豌豆幼苗株高、茎粗、地上部鲜质量、地上部干质量均显著下降;叶绿素、类胡萝卜素等光合色素含量也显著下降;叶片PSⅡ最大光化学电子效率(Fv/Fm)、实际光化学电子效率(ΦPSⅡ)、光化学猝灭系数(qP)、非光化学猝灭系数(qN)等叶绿素荧光参数显著降低;气孔导度(Gs)、胞间CO2浓度(Ci)、蒸腾速率(Tr)、净光合速率(Pn)等光合指标也显著低于对照。表明肉桂酸可以使豌豆幼苗体内PSⅡ潜在活性中心受损,光合作用效率降低,并最终对其生长发育产生显著抑制作用。

Taking'Xinxilan'(high continuous cropping-sensitive pea cultivar)as test material,this paper studies the effects of self-toxicity substance cinnamic acid on pea(Pisum sativum L.) seedling growth and chlorophyll fluorescence parameters.The results showed that cinnamic acid could significantly inhibit the growth and development of pea seedlings.After cinnamic acid treatment,the plant height,stem diameter,fresh and dry weight of pea seedlings above ground reduced significantly.At the same time,the contents of chlorophyll and carotenoid in leaves also decreased obviously.After applying cinnamic acid,seedling's chlorophyll fluorescence parameters such as Fv/Fm,ΦPSⅡ,qP and qN were all significantly lower than those of the contrust.These results indicated that cinnamic acid could injure pea seedling's potential activity,reduce its photosynthetic efficiency and finally significantly inhibit its growth and development.