福建农业学报2016，Vol.31Issue(5)：460-464,5.
不同春化时间对菜用豌豆幼苗保护酶活性及可溶性蛋白含量的影响
Effect of Vernalization Duration on Activity of Protective Enzymes and Content of Soluble Proteins in Leaves of Peas
摘要
Abstract
Effect of the time length of vernalization on the physiological and biochemical properties of various pea plants was investigated .Four different pea varieties were vernalizedat 4℃ for 0 ,6 ,12 ,and 18 ds after sprouting . The pea leaves were sampled 10 ds after growth for measurements on theprotective enzyme activities ,MDA ,and soluble protein content .The results showed that ,as compared with control ,the longer the vernalization was ,the higher the activities of protective enzymes (i .e .,peroxidase ,superoxide dismutase ,and catalase) in the leaves of the plant .The enzymatic acitivities peaked with a 12 d vernalization ,and began to decline afterward .During the same period of time ,the MDA content in the leaves increased slowly initially followed by a rapid rise on the 12th day . The soluble proteins in leaves increased at first ,but varied after 12 d vernalization .Statistically at P<0.05 , these results were significantly different .关键词
春化/豌豆/保护酶/可溶性蛋白含量Key words
vernalization/pea/protective enzyme/soluble protein content分类
农业科技引用本文复制引用
于龙龙,袁星星,邵奇,陈新,崔晓艳,王学军..不同春化时间对菜用豌豆幼苗保护酶活性及可溶性蛋白含量的影响[J].福建农业学报,2016,31(5):460-464,5.基金项目
国家现代农业产业技术体系（CARS-09）；江苏省农业自主创新基金项目［CX （14）2140］ （）
