| 小麦杂交品种衡9966苗期耐盐性分析 |
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| 引用本文： | 时丽冉,白丽荣,吕亚慈,赵明辉,赵凤梧,李会敏.小麦杂交品种衡9966苗期耐盐性分析[J].作物杂志,2018,34(6):149-70. |
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| 作者姓名： | 时丽冉 白丽荣 吕亚慈 赵明辉 赵凤梧 李会敏 |
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| 作者单位： | 1 衡水学院生命科学学院,053000,河北衡水2 河北省农作物抗旱研究重点实验室/河北省农林科学院旱作农业研究所,053000,河北衡水 |
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| 基金项目： | 国家重点研发计划项目(2016YFD0101602,2016YFD-0102101);国家小麦产业技术体系项目(CARS-3-2) |
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| 摘 要： | 以小麦杂交品种衡9966及其亲本良星99和良星66、济麦22为试验材料,分别设置盐胁迫浓度为0、0.3%、0.5%、1.0% NaCl对幼苗进行处理,15d后测定各项生理指标。结果表明,随着盐浓度的升高,4个小麦品种整株鲜重呈逐步下降趋势;叶片叶绿素含量在0.3%、0.5% NaCl浓度下上升,1.0% NaCl浓度下有所下降,但仍高于对照;丙二醛（MDA）含量及游离脯氨酸含量随盐浓度的增大逐步升高;抗氧化酶超氧化物歧化酶（SOD）、过氧化物酶（POD）和过氧化氢酶（CAT）活性与对照相比均增大,但不同品种的变化趋势有所不同。隶属函数值分析结果表明,杂交后代衡9966耐盐性最好。
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| 关 键 词： | 小麦 耐盐性 隶属函数值 |
| 收稿时间： | 2018-06-12 |
Analysis of Salt Tolerance at the Seedling Stage of Wheat Hybrid Variety Heng 9966 |
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| Shi Liran,Bai Lirong,Lü Yaci,Zhao Minghui,Zhao Fengwu,Li Huimin.Analysis of Salt Tolerance at the Seedling Stage of Wheat Hybrid Variety Heng 9966[J].Crops,2018,34(6):149-70. |
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| Authors: | Shi Liran Bai Lirong Lü Yaci Zhao Minghui Zhao Fengwu Li Huimin |
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| Institution: | 1 Department of Biology, Hengshui University, Hengshui 053000, Hebei, China2 Hebei Key Laboratory of Crop Drought Tolerance Research/Dry Farming Institute, Hebei Academy of Agriculture and Forestry Sciences, Hengshui 053000, Hebei, China |
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| Abstract: | Wheat hybrid Heng 9966, Liangxing 99 and Liangxing 66 (parents of Heng 9966) and their relatives Jimai 22 were used as materials and salt stress concentrations of 0 (control), 0.3%, 0.5%, and 1.0% NaCl were used to treat seedlings. After 15 days of treatment of wheat under salt stress, physiological indices were measured and compared. The experiment results showed that, with the increase of salt concentration, 4 wheat varieties showed a gradual decrease in fresh weight. The content of chlorophyll increased at 0.3% and 0.5% NaCl and decreased at 1.0% NaCl, but still higher than the control. MDA content and proline content increased gradually with the increase of salt concentration. The activities of antioxidant enzymes SOD, POD and CAT were all increased compared with that of the control, but the variation trend of different varieties was different. According to the value of the membership function, Heng 9966 has the best salt tolerance. |
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| Keywords: | Wheat Salinity tolerance Membership function value |
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