贵州辣椒光合生理特性对干旱胁迫的响应

doi:10.16035/j.issn.1001-7283.2021.05.024

摘要/Abstract

摘要：

辣椒是贵州省特色经济作物之一,是农业产业结构调整的主导和优势产业,但贵州省大部分地区属喀斯特地貌,土壤保水性差,极易发生干旱,探明辣椒在干旱胁迫处理后的调节机制和变化规律,对实现贵州地区辣椒优质高产有重要的理论价值和实际生产意义。选取贵州省辣椒主栽品种辣丰三号,研究以土壤田间持水量80%为对照组（CK）,在轻度（土壤田间持水量为70%,LD）、中度（60%,MD）、重度（40%,SD）和特重（20%,TD）胁迫下,辣椒的产量、生长量、光合特性和果实生理特性的调节机制和变化规律。结果表明,随着干旱胁迫程度的增加,辣椒的果长、果粗、茎粗、株高、单果重以及干物质含量显著下降,且下降趋势随着干旱胁迫程度的增加越加明显。同一处理辣椒的净光合速率（P_n）表现出先上升后逐渐平稳的趋势,随着干旱程度的增加而逐渐降低,最大净光合速率（A_max）、表观量子效率（Q）、气孔导度（G_s）、胞间CO₂浓度（C_i）和蒸腾速率（T_r）都显著下降,水分利用效率明显上升。干旱胁迫抑制了辣椒植株的生长,辣椒的粗脂肪和粗纤维含量较CK处理显著下降,LD处理二氢辣椒素含量显著低于CK处理,但是随着干旱程度的增加,辣椒素和二氢辣椒素含量逐渐增大（除LD和TD处理外）。综上可知,在贵州喀斯特干旱地区,轻度至中度干旱胁迫（田间持水量60%~

关键词: 辣椒, 干旱胁迫, 光合特性, 生理特性

Abstract:

Pepper is one of economic crops in Guizhou, agricultural structure coordination province, which is the leading and influential industries. Most areas in Guizhou belong to karst landforms, poor soil water retention which are prone to drought. It is important to clarify the drought resistance mechanism of pepper which has important theoretical value and practical production significance for realizing the quality and high yield of pepper production in Guizhou. The main pepper variety Lafeng No.3 in Guizhou province was selected for this experiment to study the yield, growth, photosynthetic characteristics and regulation mechanism, and variation law of fruit physiological characteristics of pepper under light (LD), moderate (MD), severe (SD) and extremely severe (TD) drought stress (field water capacity was 70%, 60%, 40% and 20%). With the increase of drought stress, the fruit length, fruit thickness, stem thickness, plant height, single fruit weight, and dry matter content of pepper plants decreased significantly and the decreasing trend became more obvious with the increase of drought stress. Pepper's net photosynthetic rate showed a trend of rising first, then gradually stabilized, and finally gradually decreased with the increase of drought. The maximum net photosynthetic rate, apparent quantum efficiency, stomatal conductance, intercellular CO₂ concentration, and transpiration rate all decreased significantly. However, water use efficiency increased significantly. Drought stress inhibited the growth of pepper plants, and the contents of crude fat and crude fiber of pepper decreased significantly. Under LD, the contents of dihydrocapsaicin were significantly lower than those of the control group. While, with the increase of drought stress, the contents of capsaicin and dihydrocapsaicin gradually increased (except LD and TD treatments). In conclusion, in the Karst arid area of Guizhou, mild to moderate water stress (field water capacity 60%-70%) could meet the normal growth requirements of pepper.

Key words: Pepper, Drought stress, Photosynthetic characteristics, Physiological characteristics

陈芳, 谷晓平, 于飞, 胡家敏, 左晋, 胡欣欣, 刘宇鹏, 胡锋. 贵州辣椒光合生理特性对干旱胁迫的响应[J]. 作物杂志, 2021 (5): 160–165

Chen Fang, Gu Xiaoping, Yu Fei, Hu Jiamin, Zuo Jin, Hu Xinxin, Liu Yupeng, Hu Feng. Response of Photosynthetic Physiological Characteristics of Pepper in Guizhou under Drought Stress[J]. Crops, 2021(5): 160–165

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处理 Treatment	始花―盛花期 The first flower-full bloom		盛花―初果期 Flourishing flower-early fruit		初果―盛果期 Early fruit-full fruit		盛果―成熟期 Fruiting-mature
处理 Treatment	茎粗 Stem diameter (mm)	株高 Plant height (cm)	茎粗 Stem diameter (mm)	株高 Plant height (cm)	茎粗 Stem diameter (mm)	株高 Plant height (cm)	茎粗 Stem diameter (mm)	株高 Plant height (cm)
CK	9.75±0.63a	89.06±4.87a	11.92±0.46a	111.35±1.55a	12.69±0.56a	126.64±1.78a	12.91±0.41a	133.27±2.77a
LD	9.38±0.26a	87.13±2.88b	11.69±0.16ab	110.22±7.10a	12.40±0.52a	125.95±9.67a	12.78±0.88a	129.74±5.92b
MD	9.17±0.20ab	87.08±5.41b	11.65±0.18ab	109.62±2.53b	12.38±0.41ab	124.66±1.72ab	12.17±0.33ab	126.74±6.41bc
SD	8.93±0.14b	86.97±3.22bc	11.59±0.87b	106.19±2.20bc	12.15±1.25ab	120.73±4.89b	12.15±1.67ab	125.03±2.72c
TD	8.72± 1.05b	82.87±5.10c	10.79±0.73c	104.69±2.57c	11.28±1.26b	114.84±2.98c	11.84±1.10b	119.86±4.80c

处理 Treatment	产量 Yield (kg)	果粗 Coarse fruit (mm)	果长 Fruit length (cm)	单果重 Single fruit weight (g)	单果干重 Single fruit dry weight (g)	单果含水率 Single fruit moisture (%)
CK	23.90±5.71a	14.95±0.43a	20.73±0.35a	23.91±0.18a	3.44±0.17a	85.61±0.74a
LD	23.47±4.85a	14.59±0.09a	20.57±0.47a	21.63±2.39ab	3.01±0.46b	85.41±3.61ab
MD	22.92±1.23ab	14.16±0.46ab	19.63±0.86ab	21.26±0.45ab	3.02±0.21b	85.74±1.31a
SD	22.77±1.71b	14.15±0.34ab	19.50±1.68b	20.18±1.14ab	3.25±0.23a	83.90±0.30c
TD	21.73±5.29c	11.81±0.33b	19.00±0.23c	18.19±1.40b	2.71±0.13c	85.05±0.42b

处理Treatment	A_max [μmol/(m²·s)]	R_d [μmol CO₂/(m²·s)]	Q [μmol CO₂/(m²·s)]	LCP [μmol/(m²·s)]	LSP [μmol/(m²·s)]	R²
CK	25.813±0.052a	1.451±0.001d	0.089±0.002a	16.831±0.002d	306.865±0.012d	0.999
LD	25.715±0.153a	1.599±0.002c	0.081±0.001bc	17.457±0.002c	334.926±0.016a	0.995
MD	24.629±0.109b	1.547±0.001a	0.085±0.004b	17.578±0.007b	309.039±0.015e	0.992
SD	23.621±0.179c	1.409±0.001e	0.080±0.001bc	16.613±0.014e	311.875±0.013b	0.998
TD	20.593±0.115c	1.679±0.002b	0.071±0.002d	20.521±0.022a	310.563±0.004c	0.996

处理Treatment	G_s [molH₂O/(m²·s)]	C_i (μmol CO₂/mol)	T_r [mmolH₂O/(m²·s)]	WUE (μmol/mmol)
CK	0.37±0.047a	334.98±17.14a	4.18±0.372a	3.54±0.184c
LD	0.21±0.041bc	309.54±22.78c	3.22±0.305b	4.32±0.265ab
MD	0.22±0.037bc	322.31±21.28b	2.80±0.279b	4.60±0.244a
SD	0.22±0.039b	322.40±19.51b	3.01±0.318b	4.31±0.205ab
TD	0.18±0.029c	302.85±23.29d	3.48±0.238ab	3.74±0.203bc

指标Index	P_n	G_s	C_i	T_r
P_n	1	0.424^**	-0.940^**	0.787^**
G_s	0.424^**	1	-0.149	0.718^**
C_i	-0.940^**	-0.149	1	-0.610^**
T_r	0.787^**	0.718^**	-0.610^**	1