| 外源NO和H2O2诱导不同颜色马铃薯花青素积累 |
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| 引用本文： | 马廷蕊,张金文,梁慧光,柳永强.外源NO和H2O2诱导不同颜色马铃薯花青素积累[J].中国蔬菜,2012,1(16):63-67. |
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| 作者姓名： | 马廷蕊 张金文 梁慧光 柳永强 |
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| 作者单位： | 1.甘肃农业大学农学院，甘肃兰州 730070,2甘肃省作物遗传改良与种质创新重点实验室，甘肃兰州 730070,3甘肃省农业科学院马铃薯研究所，甘肃兰州 730070 |
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| 基金项目： | 国家“973”计划项目(2010CB134404);甘肃省自然科学基金项目(2009GS03461) |
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| 摘 要： | 以不同块茎颜色马铃薯品种陇薯8号、陇薯7号、LC310-2和山东彩肉为材料，研究外源NO、H2O2、NO+H2O2处理对淀粉积累期马铃薯块茎花青素合成及相关酶活性的影响。结果表明：经外源NO和H2O2处理后，4个基因型马铃薯薯皮和薯肉花青素含量均升高，PAL、PPO和CHI活性增强|诱导效果为0.1 mmol·L-1 SNP（NO的供体）+0.25 mmol·L-1 H2O2＞0.25 mmol·L-1 H2O2＞0.1 mmol·L-1 SNP＞清水（CK），说明NO和H2O2处理对马铃薯花青素合成具有一定的促进作用，且表现为加性效应。
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| 关 键 词： | 马铃薯 NO H2O2 花青素 PAL PPO CHI |
Exogenous NO and H2O2 Induced Anthocyanin Accumulation of Different Colors Potatos |
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| MA Ting-rui
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ZHANG Jin-wen
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LIANG Hui-guang
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LIU Yong-qiang.Exogenous NO and H2O2 Induced Anthocyanin Accumulation of Different Colors Potatos[J].China Vegetables,2012,1(16):63-67. |
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| Authors: | MA Ting-rui ZHANG Jin-wen LIANG Hui-guang LIU Yong-qiang |
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| Institution: | 1.College of Agriculture，Gansu Agricultural University，Lanzhou 730070，Gansu，China|2Key Laboratory of Crop Genetic Resources & Germplasm Improvement in Gansu，Lanzhou 730070，Gansu，China|3Potato Institute，Gansu Academy of Agricultural Sciences，Lanzhou 730070，Gansu，China |
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| Abstract: | Taking different colors potatos(Solanum tuberosum L.)’Longshu No.8’,’Longshu No.7’,’LC310-2’and’Shandongcairou’as materials,this experiment studied on anthocyanin accumulation and related enzyme activities of potato tuber after treatment of water,0.1 mmol.L-1 SNP,0.25 mmol.L-1 H2O2,0.1 mmol.L-1 SNP+0.25 mmol.L-1 H2O2 in the period of starch.The results showed that after exogenous NO and H2O2 treatments,the anthocyanin contents in four geno-types potatos tuber’s skin and flesh were increased,and the activities of PAL,PPO and CHI were strengthened.The inductive effect is 0.1 mmol.L-1 SNP+0.25 mmol.L-1 H2O2 >0.25 mmol.L-1 H2O2 >0.1 mmol.L-1 SNP>clear water(CK),indicating that NO and H2O2 treatments could accelerate anthocyanin synthesisand had additive effect. |
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| Keywords: | Potato NO H2O2 Anthocyanins PAL PPO CHI |
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