新疆农业科学2017，Vol.54Issue(5)：833-842,10.DOI:10.6048/j.issn.1001-4330.2017.05.006
隶属函数法评价不同加工番茄品种耐盐性
Comprehensive Evaluation of Salt Tolerance of Different Processing Tomato Cultivars by Membership Function Method
摘要
Abstract
[Objective] The aim of this study is to evaluate the salt tolerance of different processed tomato varieties in order to provide reference for the rational selection of varieties with good salt tolerance.[Method]Seven tomato cultivars were used as materials to determine such physiological indicators as proline content, malondialdehyde, soluble sugar content,soluble protein content, SOD, POD, CAT activity of them under the stress of NaCl concentration of 100 mmol/L which were widely planted in Xinjiang.[Result]The activities of SOD, POD, CAT and soluble protein in proline, soluble sugar and antioxidant enzyme system were positively correlated with the salt tolerance of plants and the accumulation of malondialdehyde tolerance of plants was negatively related with to salt stress.And finally, the salt tolerance of 7 varieties was evaluated by the method of membership function.[Conclusion]The salt resistance ability of seven processing tomato cultivars from strong to weak is: Nongfan 3 > IVF6172 >Shihong 9 >Tunhe17 >IVF3155 >PT501Q >JW001.关键词
加工番茄/耐盐性/生理指标/隶属函数Key words
processing tomato/salt tolerance/physiological indicators/membership function分类
农业科技引用本文复制引用
许立志,庞胜群,刁明,张国儒,李琦,牛宁..隶属函数法评价不同加工番茄品种耐盐性[J].新疆农业科学,2017,54(5):833-842,10.基金项目
国家星火计划重点项目"加工番茄高效生产关键技术集成与示范"(2015GA891008) （2015GA891008）
新疆生产建设兵团科技局支疆计划项目(2014 AB 004) （2014 AB 004）
Key Projects of National Spark Porgram "Key Technology Integration and Demonstration of Efficient Production of Processing Tomato" (2015GA891008) and Xinjiang Production and Construction Corps Science and Technology Bureau R&D Program(2014AB004) （2015GA891008）
