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UV-B增强对番茄的伤害及H₂O₂的防护作用

INJURIES OF ENHANCED UV-B TO TOMATO AND PROTECTIVE EFFECTS OF H₂O₂

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【Author】 LI Xue-mei 1,2 ZHANG li-hong 2 CHEN Qiang 1 WANG Lan-lan 1(1 College of Chemical and Life Science,Shenyang Normal University,Shenyang,110034,China;2 Shenyang Institute of Applied Ecology, Chinese Academy of Sciences, Shenyang,110016,China)

【机构】沈阳师范大学化学与生命科学学院；中国科学院沈阳应用生态研究所；沈阳师范大学化学与生命科学学院沈阳； 110034中国科学院沈阳应用生态研究所；沈阳； 110016； 110034；

【摘要】 UVB辐射使番茄叶片的叶绿素a,叶绿素b及总叶绿素含量先升高后降低,同样使叶片的抗氧化酶过氧化氢酶(CAT)和过氧化物酶(POD)活性先升高随后降低,而使超氧化物歧化酶(SOD)活性升高,膜脂过氧化产物MDA的含量增加;中等剂量(5mmol·l-1)的H2O2预处理能提高叶绿素b的含量,明显提高抗氧化酶的活性,并延缓CAT活性的降低,抑制膜质过氧化产物MDA的产生.中等浓度H2O2预处理能提高番茄对UVB增强的抗性.更多还原

【Abstract】 The contents of chlorophyll a,b and a+b were increased firstly,and then decreased under enhanced UV-B,similarly antioxidase(CAT and POD)activity increased and then decreased,but activity of SOD and the content of MDA increased;Moderate doses of H_ 2O_ 2 enhanced the content of chlorophyll b and the activities of antioxidase,and delayed the decline of CAT,and restrained the increase of MDA.Moderate doses of H_ 2O_ 2 enhanced the resistance to enhanced UV-B.更多还原