《植物生理学报》 2015, 51(1): 44-50

硫硒配施对衰老期大蒜生长、品质及抗氧化能力的影响

成波, 连海峰, 刘世琦^∗, 郭会平, 于新会, 孙亚丽

山东农业大学园艺科学与工程学院/作物生物学国家重点实验室/农业部黄淮地区园艺作物生物学与种质创制重点实验室, 山东泰安271018

通信作者：刘世琦；E-mail: sqliu@sdau.edu.cn；Tel: 0538-8246818

摘　要：

本文研究了衰老过程中硫硒配施对大蒜生长、品质及抗氧化能力的影响。结果显示, 硒的施用显著提高大蒜干鲜重、鳞茎鲜重和横径, 降低了MDA含量, 提高了处理200 d的Fv/Fm值与叶绿素含量, 促进了大蒜的生长。硒处理均显著提高了谷胱甘肽过氧化物酶(GSH-Px)活性; 降低了超氧化物歧化酶(SOD)活性; 低硫浓度下低硒处理提高了过氧化氢酶(CAT)活性, 高硫浓度下, CAT活性随硒浓度升高而升高; 处理160 d的过氧化物酶(POD)活性变化与CAT相同, 硒处理200 d时, 低硫浓度下POD活性降低, 高硫浓度下POD活性呈先上升后下降趋势。硒处理提高了大蒜鳞茎Vc和大蒜素含量。可溶性蛋白含量在低硫浓度下随硒浓度升高而降低, 而在高硫浓度随之升高; 可溶性糖含量变化与可溶性蛋白恰好相反。综合各指标以低硫低硒处理(2 mmol•L^-1 S+3 μmol•L^-1 Se)为最优。

关键词：大蒜; 硫; 硒; 抗氧化能力; 品质; 生长

收稿：2014-09-19   修定：2014-12-01

资助：国家公益性行业科研专项(200903018)和山东省农业重大创新项目。

Effects of Sulfur and Selenium Combination Fertilizing on the Growth, Quality and Antioxidant Ability of Allium sativum during Senescence

CHENG Bo, LIAN Hai-Feng, LIU Shi-Qi^*, GUO Hui-Ping, YU Xin-Hui, SUN Ya-Li

College of Horticulture Science and Engineering, Shandong Agricultural University/State Key Laboratory of Crop Biology/ Agriculture Ministry Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Huanghuai Region), Tai’an, Shandong 271018, China

Corresponding author: LIU Shi-Qi; E-mail: sqliu@sdau.edu.cn; Tel: 0538-8246818

Abstract:

Garlic (Allium sativum) under hydroponic culture were studied to investigate the effect of sulfur (S) and selenium (Se) combination fertilizing on the growth, quality and antioxidant ability. The results showed that Se application significantly increased dry weight and fresh weight of garlic, fresh weight and diameter of bulbs, reduced the MDA content, improved Fv/Fm value and chlorophyll content at 200 days, promoted the growth of garlic. And Se treatment significantly increased glutathione peroxidase (GSH-Px) activity, while decreased superoxide dismutase (SOD) activity. At the low sulfur level, the low selenium treatment increased catalase (CAT) activity; under high sulfur concentration, the CAT activity enhanced with the increase of Se concentration. The changes of POD activities were same with CAT at 160 d, and at 200 d under the low sulfur level, Se-treatments decreased the POD activity, under the high sulfur level, the POD activity increased firstly and then decreased. Se treatment increased the contents of vitamin C and allicin. With the increase of Se concentration, the soluble protein content decreased at low sulfur level, but increased at high sulfur level. The changes of soluble sugar contents were opposite to the soluble protein. Based on comprehensive indexes, the treatments of S₂Se₃ (2 mmol•L^-1 S+3 μmol•L^-1 Se) was the best.

Key words: garlic (Allium sativum); sulfur; selenium; antioxidant ability; quality; growth