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Physiological and Biochemical Responses of Bougainvillea Overwintering
Ma Xiaohua, Hu Qingdi, Zheng Jian, Zhang Xule, Liu Hongjian, Qian Renjuan
Physiological and Biochemical Responses of Bougainvillea Overwintering
To study the adaptability of different Bougainvillea varieties under low temperature, 7 kinds of healthy and mature Bougainvillea plants ‘Brazil Purple’, ‘Mosaic Red’, ‘Green Cherry’, ‘Yunnan Purple’, ‘Pearl White’, ‘Lemon Yellow’ and ‘Chinese Red’ of two-year-old were used as the experimental materials to determine the content of malondialdehyde (MDA), proline, soluble protein and hydrogen peroxide (H2O2) and the generation rate of superoxide radicals (O2 ·-) and the activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) during the natural overwintering process. The results showed that the content of MDA, proline, soluble protein and H2O2 of different Bougainvillea varieties had significantly different variation trends during the natural overwintering period. The proline content of ‘Lemon Yellow’ showed a gradual decrease with the decrease of temperature; that of ‘Green Cherry’ and ‘Brazil Purple’ decreased first and then increased with the decline of natural temperature. The H2O2 content of ‘Brazil Purple’, ‘Mosaic Red’, ‘Green Cherry’ and ‘Yunnan Purple’ all had an increase-decrease-increase-decrease trend as the temperature decreased during the winter. The POD activity of ‘Yunnan Purple’ first increased and then decreased; while the POD activity of ‘Chinese Red’ showed a gradual decrease as the temperature decreased. Therefore, the low temperature adaptability of different Bougainvillea varieties is indeed very different, ‘Chinese Red’, ‘Brazil Purple’ and ‘Lemon Yellow’ show a strong low temperature adaptability; ‘Green Cherry’ and ‘Yunnan Purple’ have a weak low-temperature resistance, but they could survive safely overwintering, while ‘Mosaic Red’ and ‘Pearl White’ need to have leaf fall to adapt to the low temperature environment during the winter.
Bougainvillea / overwintering / low temperature / soluble protein / antioxidant enzymes {{custom_keyword}} /
表1 留树保鲜对油甘氨基酸的影响 mg/g |
氨基酸 | 11月 | 1月 | 4月 |
---|---|---|---|
半胱氨酸/(mg/g) | 12.54±2.93a | 17.32±1.88b | 24.14±1.04c |
谷氨酸/(mg/g) | 1.66±0.01a | 1.91±0.23b | 2.05±0.28c |
赖氨酸/(mg/g) | 7.87±0.08a | 8.14±0.16a | 12.40±0.95b |
脯氨酸/(mg/g) | 0.21±0.01a | 0.37±0.02b | 0.51±0.01c |
羟脯氨酸/(μg/g) | 66.64±6.90a | 89.31±4.87b | 104.05±18.24c |
注:同行数据后小写英文字母不同表示差异显著,P<0.05,下同。 |
表2 留树保鲜对油甘糖类的影响 mg/g |
糖类 | 11月 | 1月 | 4月 |
---|---|---|---|
总糖 | 119.16±4.40a | 98.35±6.47b | 78.34±3.97c |
蔗糖 | 42.34±1.83a | 37.61±2.94b | 33.59±4.52c |
还原糖 | 58.67±4.81a | 44.85±3.76b | 31.12±0.88c |
表3 留树保鲜对油甘营养成分的影响 |
营养成分 | 11月 | 1月 | 4月 |
---|---|---|---|
水溶性果胶 | 1.87±0.18a | 1.86±0.18a | 1.81±0.05a |
还原型抗坏血酸 | 6.05±0.18a | 7.80±0.11b | 7.43±0.23b |
单宁 | 5.08±0.07a | 3.92±0.26b | 3.33±0.48b |
纤维素 | 95.28±8.45a | 80.41±2.99b | 78.02±3.38b |
表4 留树保鲜对油甘功能性成分的影响 |
功能性成分 | 11月 | 1月 | 4月 |
---|---|---|---|
总抗氧化能力/(μmol/mg) | 5.92±0.37a | 2.75±0.22b | 1.85±0.05c |
原花青素/(mg/g) | 7.80±0.11a | 4.21±0.09b | 3.91±0.15b |
类黄酮/(mg/g) | 34.21±1.84a | 17.46±0.97b | 9.33±0.48c |
总酚/(mg/g) | 58.02±3.38a | 25.57±0.75b | 12.91±0.07c |
表5 留树保鲜对油甘酶活性的影响 |
酶活性 | 11月 | 1月 | 4月 |
---|---|---|---|
碱性磷酸酶/[μmol/(min·g)] | 50.64±1.58a | 61.51±1.09b | 72.73±3.06c |
羧酸酯酶/(U/g) | 77.62±6.39a | 89.43±4.21b | 91.06±9.38b |
超氧化物歧化酶/(U/g) | 166.40±21.27a | 180.56±11.09b | 186.72±9.23c |
过氧化物酶/(U/g) | 1020.44±91.48a | 1333.57±72.64b | 1539.67±86.22c |
多酚氧化酶/(U/g) | 27.68±4.12a | 20.79±3.01b | 19.08±2.63b |
酸性磷酸酶/[μmol/(min·g)] | 4.72±0.01a | 1.78±0.03b | 1.16±0.04b |
过氧化氢酶/[nmol/(min·g)] | 291.15±26.22a | 202.28±18.49b | 162.35±18.23c |
乙酰胆碱酯/[nmol/(min·g)] | 20.58±4.36a | 11.37±3.27b | 7.35±2.14c |
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