不同冬瓜品种对低盐胁迫的响应及其耐盐性综合评价

陈奕, 陈潇, 张茂星, 李静, 常静静, 李嘉炜, 林海晴, 陈兴平, 邓晓亮, 谢大森, 郭少龙, 沈仲灯, 张白鸽

Response of Different Wax Gourd Varieties to Low-Salt Stress and Comprehensive Evaluation of Their Salt Tolerance

Chen Yi, Chen Xiao, Zhang Maoxing, Li Jing, Chang Jingjing, Li Jiawei, Lin Haiqing, Chen Xingping, Deng Xiaoliang, Xie Dasen, Guo Shaolong, Shen Zhongdeng, Zhang Baige

表1 盐胁迫对冬瓜叶片抗氧化酶活性的影响

Table 1 Effects of salt stress on antioxidant enzyme activities of wax gourd leaves

处理 Treatment	品种 Variety	SOD (U/g FW)	POD [U/(g·s) FW]	CAT [U/(g·s) FW]
CK	MY	98.9±1.5g	24.5±3.5d	9.8±2.6efg
	XQ	119.6±3.7efg	23.0±3.5d	10.3±1.5defg
	YX	93.4±11.3g	23.0±2.7d	8.3±0.6fg
	FP	100.6±15.0g	27.0±1.7d	13.0±2.0cdef
	TZ	109.1±18.2fg	27.7±2.3d	12.7±1.5cdef
	DB	101.3±3.7g	24.8±7.1d	13.8±1.0bcde
	XY	99.3±16.8g	24.2±0.3d	7.5±1.3g
100 mmol/L NaCl	MY	149.7±18.5cd	66.2±11.9bc	14.0±3.5bcde
100 mmol/L NaCl	XQ	141.5±21.7cde	59.3±11.1c	14.7±1.0bcd
	YX	116.6±15.6efg	55.3±12.5c	11.7±2.1defg
	FP	287.0±1.7a	87.3±16.0a	23.3±4.6a
	TZ	236.5±11.5b	86.0±2.7a	18.0±1.7b
	DB	166.8±14.1c	79.0±5.3ab	22.8±1.3a
	XY	131.0±20.8def	68.0±6.9bc	16.5±3.9bc