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本研究用NaCl和Na2SO4处理两个阿月浑子品种,处理浓度均为50,150,250,500mmol·L-1,盐胁迫5,10,20d后取叶样,并测定可溶性糖、淀粉、脯氨酸含量变化。NaCl,Na2SO4胁迫下,长果和Kerman叶片内可溶性糖含量明显增高,借此来维持细胞内的渗透平衡,其中Kerman植株中可溶性糖含量增加幅度大,而长果增加幅度较小;叶片内淀粉含量略有增高,使其能够维持一定的渗透平衡,其中Kerman植株中淀粉含量增加幅度大,长果的增加幅度相对较小;叶片内脯氨酸(Pro)含量迅速上升,来维持渗透平衡,当阿月浑子植株受到盐胁迫时,叶片中的Pro含量成倍增长。
In this study, two pistachio varieties were treated with NaCl and Na2SO4 at concentrations of 50,150,250 and 500 mmol·L-1, respectively. Leaf samples were taken after 5, 10 and 20 days of salt stress, and the contents of soluble sugar, starch and proline were measured . Under NaCl and Na2SO4 stress, the content of soluble sugar in the fruit and Kerman leaves increased significantly, thus maintaining the osmotic balance in the cells. The content of soluble sugar in Kerman plants increased greatly, The content of starch in Kerman plants increased slightly and the increase extent of fruits was relatively small. The content of Pro in leaves increased rapidly to maintain the osmotic balance. When Pistachio plants are subjected to salt stress, the Pro content in the leaves is doubled.