中国农业大学学报2024，Vol.29Issue(8)：95-108,14.DOI:10.11841/j.issn.1007-4333.2024.08.08
氮硫互作对韭菜总辛辣程度及其同化关键酶的影响
Effects of nitrogen and sulfur interaction on the gross flavor intensity and activities of key enzymes in Chinese chives
摘要
Abstract
In order to clarify the effects of nitrogen and sulfur interaction on the total spiciness level of Chinese chive plants and the activities of key enzymes for nitrogen and sulfur assimilation,one Chinese chive variety'Jingjiu No.1'was used as the test material and treated with hydroponic mode.Treatments of three different nitrogen concentrations(N1,N2,N3=6,12,18 mmol/L)and three different sulfur concentrations(S1,S2,S3=2,4,8 mmol/L)combination were set in a randomized block design.The dynamic changes of enzymatic pyruvate content(EPY)and activities of nitrate reductase(NR),glutamine synthetase(GS),ATP-sulfatase(ATPS)and oxyacetylserine(thiol)lyase(OAS-TL)in leaves of Chinese chives were determined at four different growth stages of 7 d,14 d,21 d and 28 d.The results showed that:The content of EPY at the first three periods of 7 d,14 d and 21 d was significantly lower than that at the 28 d period.There were significant differences in NR activity in different growth cycles,and the interaction between nitrogen and sulfur was obvious.The response of GS activity was intense and its lowest level occurred at 28 d.The activity of ATPS was the lowest at 7 d and the response was not very significant in the middle and late stages.The activity of OAS-TL showed a steady upward trend,but its sensitivity to nitrogen and sulfur was lower than other assimilation enzymes.In summary,during the development of Chinese chive,the single effect of either nitrogen or sulfur is generally much lower,and the interaction between nitrogen and sulfur is dominant.The improvement of sulfur assimilation ability of Chinese chive plants is closely related to nitrogen level,and nitrogen and sulfur participate in each other's assimilation process.Considering comprehensively,the nitrogen concentration of the hydroponic Chinese chive nutrient solution is 12 mmol/L,and the sulfur concentration is 2 to 4 mmol/L is recommended.This study provides a theoretical basis for the rational application of nitrogen and sulfur elements in hydroponic Chinese chives.关键词
韭菜/氮/硫/辛辣程度/酶活性/互作效应Key words
Chinese chives/nitrogen/sulfur/flavor intensity/enzyme activities/interaction effect分类
农业科技引用本文复制引用
张烨达,佟静,王宝驹,刘宁,季延海,梁浩,王丽萍,武占会..氮硫互作对韭菜总辛辣程度及其同化关键酶的影响[J].中国农业大学学报,2024,29(8):95-108,14.基金项目
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-24-B-02) （CARS-24-B-02）
北京市农林科学院青年科研基金资助项目(QNJJ202248) （QNJJ202248）
北京市农林科学院科技创新能力建设专项(KJCX20210402) （KJCX20210402）
河北省现代农业产业技术体系露地蔬菜创新团队项目(HBCT2021200211) （HBCT2021200211）
河北省自然科学基金资助项目(C2021402014) （C2021402014）
北京市农林科学院蔬菜研究中心改革与发展项目(KYCX202306) （KYCX202306）
