十二种薄荷对NaCl胁迫的生理响应与综合评价

严卓立,李爱*,张源一,张永杰,杨李雄
天津农学院园艺园林学院, 天津300384

通信作者:李爱;E-mail: lovelee@tjau.edu.cn

摘 要:

为探究不同种薄荷(Mentha)的耐盐性大小, 以12种薄荷作为材料, 研究不同浓度NaCl溶液处理对不同薄荷相对含水量、丙二醛(MDA)含量、光合色素含量、超氧化物歧化酶(SOD)活性、脯氨酸(Pro)含量、可溶性蛋白含量的影响, 并结合隶属函数法和聚类分析综合评价12种薄荷的耐盐性。结果显示: 随着盐胁迫的加剧, 12种薄荷的光合色素含量和相对含水量均呈现先上升后下降的趋势, 当NaCl浓度为180 mmol·L−1时越南薄荷(M. gracilis)的光合色素总量表现最好, 较对照组(CK)上升了12.56%; 皱叶薄荷(M. crispata ‘Schrad’)的相对含水量较CK上升了23.77%。大部分薄荷的脯氨酸含量和MDA含量呈现不断上升的趋势, 当NaCl浓度为180 mmol·L−1时香槟薄荷(M. pulegium ‘Champagne’)的脯氨酸含量较CK上升4.3倍; 英国薄荷(M. gracilis)的MDA含量较CK上升了1.4倍。关于SOD活性和可溶性蛋白含量, 不同种薄荷呈现不同的变化趋势和幅度。根据隶属函数法得出的耐盐性顺序为葡萄柚薄荷(M. suaveolens × piperita)>胡椒薄荷(M. piperita)>苏格兰薄荷(M. cardiaca)>荷兰薄荷(M. spicata ‘Spear’)>薰衣草薄荷(M. piperita‘Lavandula’)>香槟薄荷>皱叶薄荷>英国薄荷>苹果薄荷(M. suaveolens)>越南薄荷>花露薄荷(M. canadaensis)>巧克力薄荷(M. piperita ‘Chocolate’)。

关键词:薄荷; NaCl胁迫; 生理特性; 隶属函数; 聚类分析

收稿:2020-08-10   修定:2020-10-12

资助:国家大学生创新创业项目(201910061033)和国家自然科学基金项(31800572和61971312)

Physiological responses of twelve mints to NaCl stress and evaluation of salt tolerance

YAN Zhuoli, LI Ai*, ZHANG Yuanyi, ZHANG Yongjie, YANG Lixiong
College of Horticulture Landscape, Tianjin Agricultural University, Tianjin 300384, China

Corresponding author: LI Ai; E-mail: lovelee@tjau.edu.cn

Abstract:

In order to explore the salt tolerance of different mints, twelve mints (Mentha) were used as materials, and the effects of different concentration of NaCl solution on relative water content, MDA content, photosynthetic pigment content, SOD activity, proline content and soluble protein content of mint were studied. The salt tolerance of twelve mints was evaluated by subordinative function method and cluster analysis. The results showed that the photosynthetic pigment content and relative water content of twelve mints were increased at first and then decreased with the increase of salt stress. The total chlorophyll content of M. gracilis was the best at 180 mmol·L−1 concentration of salt, which was 12.56% higher than that of CK. The relative water content of M. crispate ‘Schrad’ was 23.77% higher than that of CK. The content of proline and MDA in most mints showed a rising trend, the content of proline in M. pulegium ‘Champagne’was 4.3 times higher than that in CK when the concentration of salt was 180 mmol·L−1, and the content of MDA in M. spicata was 1.4 times higher than that in CK. SOD activity and soluble protein content showed different changes in the trend and range in different species of mints. The salt tolerance order was M. suaveolens × piperita>M. piperita>M. cardiaca>M. spicata ‘Spear’>M. piperita ‘Lavandula’>M. pulegium ‘Champagne’>M. crispate ‘Schrad’>M. spicata>M. suaveolens>M. gracilis>M. canadaensis>M. piperita ‘Chocolate’.

Key words: mint; NaCl stress; physiological characteristic; subordinate function; cluster analysis

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