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| 高温高湿对不同品种(系)现蕾期辣椒(Capsicum annuum L.)抗氧化性的影响 | |
| 引用本文： | 徐小万,雷建军,罗少波,李颖,王恒明,田永红,曾莉.高温高湿对不同品种(系)现蕾期辣椒(Capsicum annuum L.)抗氧化性的影响[J].核农学报,2010,24(2):394-400. |
| 作者姓名： | 徐小万 雷建军 罗少波 李颖 王恒明 田永红 曾莉 |
| 作者单位： | 1. 广东省农业蔬菜研究所,广东,广州,510640 2. 华南农业大学园艺学院,广东,广州,510642 3. 广东省农业蔬菜研究所,广东,广州,510640;华南农业大学园艺学院,广东,广州,510642 |
| 基金项目： | 国家高技术研究发展计划(863计划)，国家科技支撑计划资助，广州市攻关项目，广东省科技计划项目，现代农业产业技术体系建设专项资金资助 |
| 摘 要： | 选用10个具有代表性辣椒品种(系),于人工气候室内分别在正常和高温高湿条件下,研究了现蕾期辣椒抗氧化系统生理生化性状的变化以及不同品种(系)的抗氧化性差异。结果表明:10个辣椒品种(系)抗坏血酸(AsA)、花青素含量下降,而谷胱甘肽(GSH)、花色苷含量增加;超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)、苯丙氨酸解氨酶(PAL)4个酶活性一致增强。根据8个生理生化指标的相对值,通过坐标综合评定法对活性氧的抑制和清除进行分析,抗氧化剂类的贡献大于抗氧化酶类;系统聚类法将10个辣椒品种(系)的抗氧化性强弱分为3类:06591、115-5-5-12-9-1-2、B04-99-5-1-1-2、06597、06590为强抗氧化性品种(系);B04-51-4-2-1-2-1和43-5-1-1-1为中等抗氧化性品种(系);06592、B04-114-1-1-1-1-1、B04-512-4-1(系)为弱抗氧化性品种。 |
| 关 键 词： | 高温高湿 辣椒 现蕾期 抗氧化性 |
| 收稿时间： | 2009-08-26 |
EFFECTS OF HIGH TEMPERATURE AND AIR HUMIDITY STRESS ON ANTIOXIDANT ACTIVITY DIFFERENCES OF HOT PEPPER VARIETIES AT BUDDING STAGE |
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| XU Xiao-wan,LEI Jian-jun,LUO Shao-bo,LI Ying,WANG Heng-ming,TIAN Yong-hong,ZENG Li.EFFECTS OF HIGH TEMPERATURE AND AIR HUMIDITY STRESS ON ANTIOXIDANT ACTIVITY DIFFERENCES OF HOT PEPPER VARIETIES AT BUDDING STAGE[J].Acta Agriculturae Nucleatae Sinica,2010,24(2):394-400. | |
| Authors: | XU Xiao-wan LEI Jian-jun LUO Shao-bo LI Ying WANG Heng-ming TIAN Yong-hong ZENG Li |
| Abstract: | The experiment was carried out in climate chambers to investigate the effects of high temperature and air humidity on reduced glutathione content,ascorbic acid content,anthocyanidin content,anthocyanin content and antioxidative enzyme activities in ten hot pepper varieties leaves under both normal and high temperature/air humidity conditions during budding stage.The results indicated that contents of ascorbic acid and anthocyanidin decreased,contents of glutathione and anthocyanin increased,activities of superoxide dismutase,peroxidase,phenylalanine ammonia-lyase and catalase increased under high temperature/air humidity stress among the tested 10 varieties.According to the relative value of 8 indexes,the result of the coordinate synthetic assessment method showed that the antioxidant' s contribution to the inhibition and scavenging of active oxygen was greater than the antioxidant enzymes.At the same time,the method of cluster was used to evaluate antioxidant activity differences of hot pepper varieties,and 10 tested varieties could be into three classes of the antioxidant activity.The strongest antioxidant activity varieties were 06591,115-5-5-12-9-1-2,B04-99-5-1-1-2,06597,06590,followed by B04-51-4-2-1-2-1 and 43-5-1-1-1,and the lowest were activity varieties 06592,B-04-114-1-1-1-1-1 and B04-512-4-1. |
| Keywords: | high temperature/air humidity hot pepper buding stage antioxidant activity |
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