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采用大田试验研究了两种化学催熟剂(敌草快和农达)对生长后期油菜角果的叶绿素含量、抗氧化酶系统(CAT、SOD、POD活性)、细胞膜透性及MDA含量的影响.结果表明:采用敌草快催熟,油菜角果皮叶绿素含量下降,SOD、POD、CAT活性及细胞膜透性和MDA含量显著提高,导致角果膜脂过氧化,且作用强度随处理浓度的增加而增加;采用农达催熟,油菜角果皮叶绿素含量所受影响较小,SOD、POD和CAT活性上升缓慢,细胞膜透性和MDA含量增加不明显.随着催熟时间的推移,油菜角果保护酶活性受到不同程度的抑制,这可能与催熟剂干扰酶系统分子结构有关.
Field experiments were conducted to study the effects of two chemical ripening agents (Diquai and Nongda) on chlorophyll content, antioxidant enzyme system (CAT, SOD, POD activity), membrane permeability and MDA content in rape cv. The results showed that the chlorophyll content, the activities of SOD, POD and CAT, the permeability of cell membrane and the content of MDA in rape cuticle increased significantly after rapid ripening, which led to the lipid peroxidation of corns and the effect intensity increased with the increase of treatment concentration But the activity of SOD, POD and CAT increased slowly and the cell membrane permeability and MDA content increased insignificantly.With the ripening time, rape cotyledons The protective enzyme activity was inhibited to varying degrees, which may be related to the ripening agent interfering with the molecular structure of the enzyme system.