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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摘要: UV-B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UV-B增强的抗性.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 H2O2 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 H2O2 enhanced the resistance to enhanced UV-B.
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Key words:
- UV-B /
- antioxidase /
- hydrogen peroxide
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