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在日光温室内,以干制辣椒为试材,用NaCl溶液浇灌栽培基质以模拟创造盐胁迫环境,设3个盐胁迫梯度((2.0±0.2)、(3.0±0.2)、(4.0±0.2)mS/cm),以无NaCl胁迫的相同基质栽培的植株为对照,测定了盐胁迫对4个干制辣椒品系植株干鲜重、含水量,叶片可溶性糖、可溶性蛋白质、叶绿素、抗坏血酸的含量和前期产量的影响。结果表明:干制辣椒植株鲜重和叶片叶绿素含量随盐处理浓度增加呈下降趋势;植株干重和叶片中可溶性糖、可溶性蛋白质含量在低盐浓度处理中显著增加,高盐浓度明显降低的趋势;干制辣椒前期产量随盐浓度增加显著下降。供试干制辣椒品系的适宜栽培环境EC范围为:1.2~2.0mS/cm。4个辣椒品系对盐胁迫的响应差异显著,其中品系‘14038’植株形态和叶片生理指标受盐胁迫抑制程度最小,前期产量下降幅度最低,耐盐性最好;品系‘14042’抗性生理指标表现出一定优势,前期产量下降幅度较小,耐盐性次之;‘14041’和‘14046’2个品系的生长量和产量随盐胁迫浓度增加均显著降低,表现为不耐盐。
Three salt stress gradients ((2.0 ± 0.2), (3.0 ± 0.2), (4.0 ± 0.2)) and three salt stress gradients were prepared by immersing cultivated medium with NaCl solution in a solar greenhouse to produce salt stress. mS / cm) were used as control. The contents of dry weight, water content, soluble sugar, soluble protein, chlorophyll and ascorbic acid of four dry pepper cultivars were measured under salt stress Impact of previous production. The results showed that fresh weight and leaf chlorophyll content of dried peppers decreased with the increase of salt concentration. The dry weight of leaves and soluble sugar and soluble protein content in leaves increased significantly in the treatment of low salt concentration and significantly decreased in high salt concentration ; Pre-dried pepper production decreased significantly with increasing salt concentration. The suitable cultivation environment EC for the tested dried pepper varieties was 1.2 ~ 2.0mS / cm. The response of four pepper cultivars to salt stress was significantly different. Among them, the plant morphology and leaf physiological index of strain 14038 were the least inhibited by salt stress and the lowest yield decreased by the first period, and the salt tolerance was the best. Physiological indices of ’14042’ The yield and yield of ’14041’ and ’14046’2 strains decreased significantly with the increase of salt stress concentration, which showed that they were not salt tolerant.