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Effect of salt stress on the growth, antioxidant enzyme activities, and ion uptake of two Chinese cabbage cultivars
Author(s): 
Pages: 322-327
Year: Issue:  5
Journal: ACTA AGRICULTURAE ZHEJIANGENSIS

Keyword:  大白菜盐胁迫抗氧化酶离子吸收;
Abstract: 以浙白9号和早熟5号两个大白菜品种为试验材料,研究不同盐浓度处理对大白菜干物重、超氧化物歧化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)活性及矿质离子吸收的影响.结果表明,在土壤全盐2.5 g/kg以内,浙白9号干物重变化不大,而土壤全盐超过1.5 g/kg则随着盐浓度的增加,早熟5号干物重显著减少.大白菜叶片中SOD,POD,CAT活性随盐浓度增加呈先升高后下降的特点,浙白9号的SOD,POD,CAT活性出现拐点(最高点)的盐处理浓度均比早熟5号要高,这是浙白9号比早熟5号抗盐性强的原因.此外,随盐浓度的增加,大白菜地上部分Na+的含量快速升高,而K+,Ca2+和Mg2+含量则逐渐下降.在相同盐分浓度胁迫下,浙白9号的K+,Ca2+和Mg2+的含量及K+/Na+均比早熟5号要高.
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