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題名 | 氯化鈣前處理誘導葉用蘿蔔耐熱性=Heat Tolerance of Leafy Radish (Raphanus sativus var. oleiformis) Induced by Calcium Chloride Pretreatment |
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作者 | 陳葦玲; 楊雯如; Chen, Wei-ling; Yang, Wen-ju; |
期刊 | 臺灣園藝 |
出版日期 | 20160300 |
卷期 | 62:1 2016.03[民105.03] |
頁次 | 頁1-16 |
分類號 | 341 |
語文 | chi |
關鍵詞 | 高溫; 氧化逆境; 鈣離子; 螯合劑; 抗氧化酵素; High temperature; Oxidative stress; Calcium; Chelator; Antioxidant enzyme; |
中文摘要 | 細胞內鈣離子含量提升可促進植物對逆境的耐受性,本試驗評估外施鈣離子前處理誘導葉用蘿蔔耐熱性之效益,並探討其在高溫逆境反應下所扮演之角色。結果顯示以200及500 mg.L^(-1) CaCl_2前處理效果較佳,顯著減緩了40℃高溫下植株淨光合作用、葉綠素螢光值、總葉綠素濃度之降低及離子滲漏率增加的趨勢,並增加氣孔導度和蒸散速率,以有效的除去積熱;此外,藉由提高抗氧化酵素超氧歧化酶(superoxide dismutase, SOD)、過氧化氫酶(catalase, CAT)、抗壞血酸過氧化酶(ascorbate peroxidase, APX)和穀胱苷肽還原酶(glutathione reductase, GR)之活性,降低其氧化逆境傷害,植株可維持較低之H_2O_2和MDA含量。另植株前處理鈣離子螯合劑ethylene glycol bis (2-aminoethyl) tetraacetic acid (EGTA),在高溫下對於抗氧化酵素活性有明顯抑制的效果,反向證明了鈣離子誘導葉用蘿蔔抗氧化酵素活性以增進其耐熱性之機制。 |
英文摘要 | The increase of cellular Ca^(2+) level can promote the stress tolerance in plants. This study aimed to evaluate the effect of calcium (Ca^(2+)) pretreatment on the heat tolerance of leafy radish and analyze how Ca^(2+) played a role on plants under high temperatures. The results demonstrated that pre-application of 200 or 500 mg.L^(-1) CaCl_2 improved the heat tolerance of leafy radish, significantly decreasing net photosynthetic rate (Pn), chlorophyll inflorescence (Fv/Fm), total chlorophyll content, and electrolyte leakage of the plants. The increase of stomata conductance (gs) and transpiration rate (E) for removing the accumulated heat was also noted. In addition, the increased activities of antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR) resulted in lower oxidative injury and lower H_2O_2 and MDA content in plants. Moreover, pre-treating Ca^(2+) chelator ethylene glycol bis(2-aminoethyl) tetraacetic acid (EGTA) indicated significant effect on the inhibition of the activities of antioxidant enzymes. This result inversely manifested the mechanism that Ca^(2+) induced heat tolerance of leafy radish by activating antioxidant enzymes. |
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