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长期水分胁迫对小麦生育中后期根叶渗透调节能力、渗透调节物质的影响
引用本文:李春香,王玮,李德全. 长期水分胁迫对小麦生育中后期根叶渗透调节能力、渗透调节物质的影响[J]. 西北植物学报, 2001, 21(5): 924-930
作者姓名:李春香  王玮  李德全
作者单位:山东农业大学植物科学系
基金项目:国家自然科学基金资助项目 (3 9870 5 2 6)
摘    要:以 2个抗旱性强的和 2个抗旱性弱的小麦品种为材料 ,研究了中度及严重水分胁迫对根系及叶片渗透调节能力的影响。结果表明 :随着水分胁迫的加剧 ,叶片的渗透调节能力增强 ,但在籽粒迅速扩大的灌浆期 ,叶片的渗透调节能力下降。去穗处理明显地提高叶片的渗透调节能力。说明叶片渗透调节能力的高低与同化物的供应及分配有关。不同品种根系渗透调节能力与叶片基本一致 ,但根系的渗透调节能力低于叶片。开花、灌浆期根系的渗透调节能力大大降低 ,严重水分胁迫下根系的渗透调节能力低于中度水分胁迫。这一方面与同化物的供应有关 ,另一方面严重水分胁迫还会对根细胞造成损伤 ,对根系的渗透调节能力产生影响。渗透调节物质的变化趋势与渗透调节能力基本一致。叶片中 K+对渗透调节的贡献最大 ;其次是可溶性糖 ,6种渗透调节物质排列顺序为 K+>可溶性糖 >游离氨基酸 >Ca2 +>Mg2 +>Pro。根系中仍以 K+占绝大部分 ,但根系中 Ca2 +也是不可忽视的成分之一。

关 键 词:水分胁迫 小麦 渗透调节能力 渗透调节物质
文章编号:1000-4025-(2001)05-0924-07
修稿时间:2000-02-21

Effects of long-term water stress on osmotic adjustment and osmolytes in wheat roots and leaves
LI Chun-xiang,WANG Wei,LI De-quan. Effects of long-term water stress on osmotic adjustment and osmolytes in wheat roots and leaves[J]. Acta Botanica Boreali-Occidentalia Sinica, 2001, 21(5): 924-930
Authors:LI Chun-xiang  WANG Wei  LI De-quan
Affiliation:LI Chun-xiang,WANG Wei,LI De-quan*
Abstract:Two drought resistance and two drought sensitive genotypes whea t were used.A moderate and a severe water stress were exerted to wheat plants for a long-term.The osmotic adjustment and osmolytes were determined.The results showed that,The osmotic adjustment (OA) was increasing while the water stress was aggravating at jointing and flowering stage,but that was decreased at the milking stage while the grains are being filling and the OA was increased when the spike was removed at the same stage.These results indicated that the osmotic adjustment related to the supply and distribution of assimilation.The OA of root was positive correlation to the leave but lower than the leave.The Effects of the assimilation supply and distribution on the OA of root were greater than that of leave.It is possible that severe water stress damages the cellular membrane,which results in the OA decreasing greatly.
Keywords:water stress  wheat  osmotic adjustment  osmolyte
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