根区控氧对平邑甜茶幼苗根系及根/冠比的影响

纪拓, 杨洪强*
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, 山东泰安271018

通信作者:杨洪强;E-mail: hqyang@sdau.edu.cn

摘 要:

以平邑甜茶(Malus hupehensis var. pinyiensis Jiang)幼苗为试材, 用过氧化钙和还原性铁粉控制根系分布区(根区) O2浓度, 分析根系特征和干物质积累。结果表明, 当根区O2浓度由17.47%~19.35% (对照水平)降至14.03%~15.37%时, 根系长度、根系表面积、根系分叉数、根系分形维数、根系活力、植株干物质积累量及根/冠比显著下降, 降至10.51%~11.95%使幼苗在7 d内几乎全部死亡; 根区增氧(增至21.24%~22.47%)显著促进幼苗生长发育和干物质积累, 并显著增大根/冠比; 根系对根区O2浓度的变化比地上部更敏感。

关键词:O2; 平邑甜茶; 根系; 根/冠比; 干物质

收稿:2018-04-12   修定:2018-06-01

资助:国家自然科学基金(31772251)、国家“十二五”科技支撑计划(2014BAD16B02)和山东省重点研发计划(2016ZDJS10A01)。

Effects of oxygen control in root-zone on the roots and the ratio of root to shoot of Malus hupehensis seedlings

JI Tuo, YANG Hong-Qiang*
College of Horticulture Science and Engineering, Shandong Agricultural University/State Key Laboratory of Crop Biology, Taian, Shandong 271018, China

Corresponding author: YANG Hong-Qiang; E-mail: hqyang@sdau.edu.cn

Abstract:

In the present experiment, Malus hupehensis var. pinyiensis Jiang seedlings were selected to analyze root characteristics and dry matter accumulation after the root distribution zone (root-zone) oxygen concentration was controlled by calcium peroxide or reducing iron respectively. Experimental results showed that when the oxygen concentration in the root-zone changed from 17.47%–19.35% (control) to 14.03%–15.37%, the total root length, the root surface area, the number of root branching, the fractal dimension, the root activity, the dry matter accumulation and the ratio of root to shoot significantly decreased. When the oxygen concentration in root-zone decreased to 10.51%–11.95%, all the seedlings died within 7 days. On the contrary, increasing oxygen concentration (21.24%–22.47%) in the root-zone significantly facilitated growth and development of seedlings and increased dry matter accumulation and the ratio of root to shoot. Roots were more sensitive to oxygen concentration changes in root-zone than the shoots.

Key words: oxygen; Malus hupehensis var. pinyiensis Jiang; root; ratio of root to shoot; dry matter

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