| 三个葡萄品种对NaCl胁迫反应的差异 |
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| 引用本文： | 古丽加汗·克热木,齐曼·尤努斯,布阿依夏姆·依提,廖新福.三个葡萄品种对NaCl胁迫反应的差异[J].新疆农业科学,2011(11):1983-1987. |
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| 作者姓名： | 古丽加汗·克热木 齐曼·尤努斯 布阿依夏姆·依提 廖新福 |
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| 作者单位： | 新疆维吾尔自治区葡萄瓜果开发研究中心;新疆农业大学林学与园艺学院 |
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| 基金项目： | 新疆维吾尔自治区果树学重点学科项目(201007) |
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| 摘 要： | 【目的】对三个葡萄品种进行耐盐性评价,为三个葡萄品种的科学推广提供理论依据。【方法】以火焰无核、淑女红和新郁三个葡萄品种的扦插苗为材料,采用盆栽试验方法,研究不同浓度NaCl盐胁迫下叶片细胞膜透性、渗透调节物质和总叶绿素含量等生理指标的变化趋势。【结果】在0～150 mmol/L NaCl浓度下,三个葡萄品种均基本上未受到伤害,表现出一定的耐盐特性,尤其是新郁的耐盐性较强;在200～250 mmol/L的盐胁迫下,三个葡萄品种均受到一定程度的伤害,其中新郁的伤害程度比较低,火焰无核的伤害程度比较高。【结论】三个葡萄品种的耐盐性强弱次序:新郁>淑女红>火焰无核。
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| 关 键 词： | 葡萄 NaCl胁迫 渗透调节 |
Difference in Response of Three Grape Varieties to NaCl Stress |
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| Guljahan Keram,Qiman Yunus,Buayxam Heyit,LIAO Xin-fu.Difference in Response of Three Grape Varieties to NaCl Stress[J].Xinjiang Agricultural Sciences,2011(11):1983-1987. |
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| Authors: | Guljahan Keram Qiman Yunus Buayxam Heyit LIAO Xin-fu |
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| Institution: | 1(1.Development & Research Center of Grape,Melon and Fruit,Xinjiang Uygur Autonomous Region,Piqan,Xinjiang 838200,China;2.College of Forestry & Horticulture,Xinjiang Agricultural University,Urumqi 830052,China) |
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| Abstract: | 【Objective】The purpose of the study was to evaluate salt tolerance of three grape varieties,and provide theoretical basis for their scientific popularization.【Method】The cutting seedlings of Huoyanwuhe,Shunvhong and Xinyu were used as plant material,and by pot experiment,the trend of physiological index such as leaf cell membrane permeability,osmotic adjustment and total chlorophyll contents of these varieties under different concentrations of NaCl stress was studied.【Result】Under 0-150 mmol/L NaCl concentration,all of these grape varieties were not injured basically,and some salt tolerance characteristics were shown,among which,Xinyu was the strongest variety.Injuries appeared in the three grape varieties under 200-250 mmol/L salt stress,among which,the injury degrees of Xinuu was lower,and Huoyanwuhe had a high injury degree.【Conclusion】 Salt tolerance order of the three grape varieties is: Xinyu>Shunvhong>Huoyanwuhe. |
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| Keywords: | grape NaCl stress osmotic adjustment |
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