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不同速生白菜苗期耐热性室内鉴定及耐热指标筛选

Comprehensive Evaluation and Indices Screening of Heat Tolerance in Different Chinese Cabbage Cultivars at Seedling Stage

  • 摘要: 为构建不同速生白菜苗期耐热性室内鉴定评价体系,以20个速生白菜品种为试验材料,通过设置正常和人工模拟37℃高温2个处理,对苗期的15个指标进行测定,以各单项指标的耐热系数(γ)作为衡量耐热性依据,利用多元分析方法对不同速生白菜品种耐热能力进行综合评价。结果表明,高温胁迫对各指标的影响存在差异,各候选指标间的相关性还存在信息重叠与交叉现象,主成分分析将高温胁迫下速生白菜苗期的15个单项指标转化为5个彼此独立的综合指标,隶属函数分析得到不同品种苗期耐热性综合评价值(D值),聚类分析将20个速生白菜品种划分为耐热型、中等耐热型和不耐热型3种类型。在此基础上,采用逐步回归方法建立了速生白菜耐热性评价方程。苗期耐热性强的速生白菜品种为B16、B18、B10、B13、B3和B20,可为速生白菜耐热品种选育、耐热机理及调控机制研究提供材料。丙二醛含量(MDA)、超氧化物歧化酶活性(SOD)、可溶性糖含量(SS)、单株干重(DW)、脯氨酸含量(Pro)、根系活力(RA)、过氧化氢含量(HP)和过氧化氢酶活性(CAT)等8个指标可作为速生白菜苗期耐热性评价指标。

     

    Abstract: In order to explore the heat resistance ability and establish evaluation system of heat resistance among different Chinese cabbage cultivars, 20 varieties were used as experimental materials in this study, by setting two processes, normal(control) and 37 ℃ high temperature, and the 15 indicators of different genotypes at seedling stage were measured, and taking the heat resistance coefficient(γ) of each individual indicator as the basis for measuring heat resistance, different Chinese cabbage varieties of heat tolerance were evaluated by multivariate analysis. The results showed that the effects of high temperature stress on each index were different, and there were information overlap and crossover among evaluation indexes. Principal component analysis revealed that 15 individual indicators were converted into 5 independent comprehensive components. Based on the membership function method comprehensive obtained the comprehensive heat resistance D value of each variety. 20 Chinese cabbage cultivars were classified into 3 types by cluster analysis. On this basis, the heat resistance evaluation equation of fast growing Chinese cabbage was established by stepwise regression method. B16, B18, B10, B13, B3 and B20 were the fast growing Chinese cabbage varieties with high heat resistance at seedling stage, which could be used as materials for research on cultivar breeding, mechanism, and regulation and alleviation mechanism of heat resistance in Chinese cabbage. The malondialdehyde content, superoxide dismutase activity, soluble sugar content, dry weight, proline content, root activity, hydrogen peroxide content and catalase activity could be used as the simple and intuitive identification indices of heat resistance in Chinese cabbage resources at seedling stage.

     

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