臭氧胁迫对葡萄叶片生理功能的影响

发布时间：2018-05-23 13:22

  本文选题：葡萄 + 臭氧　； 参考：《山东农业大学》2015年硕士论文

【摘要】：在全球环境变化背景下,臭氧(03)浓度不断升高,对包括葡萄在内的农作物生长造成了明显影响。臭氧污染已经成为影响农业发展的重要因素。因此,研究臭氧胁迫对葡萄的为害及影响机制,对寻找防护技术措施和培育耐臭氧新品种等方面来说具有重要意义。本研究利用开顶式气室比较了三个葡萄品种对臭氧敏感性,研究了不同浓度臭氧对赤霞珠(Vitis vinifera L. cv. Cabernet Sauvigon)葡萄叶片生理功能的影响以及高浓度臭氧胁迫下赤霞珠葡萄叶片对光强变化的生理响应。研究结果如下：(1)经过150nL/L的臭氧处理3h以后,5BB、赤霞珠和Frontanec(福克)的Fv/Fm分别比对照降低了6.6%、27.8%和47.8%,ABS/CSm分别比对照降低了9.1%、33.2%和50.3%。说明供试的3个葡萄品种对臭氧的敏感性大小顺序为：福克赤霞珠5BB。(2)在55-105nL/L臭氧胁迫下,随着浓度升高,赤霞珠Pn逐渐降低,比CK降低了17.9%-87.5%；Gs的变化趋势同于Pn; Ci先降低,后升高。说明,在低浓度臭氧胁迫时,气孔限制占主导因素,随着臭氧浓度的升高(80nL/L),非气孔限制变为主导因素。(3)臭氧胁迫对赤霞珠葡萄光合功能的影响首先表现为抑制电子从电子传递体QA-向QB的传递,浓度阈值在40-55nL/L之间；随着臭氧浓度的增加,又表现为降低了单位面积内吸收的光能ABS/CSm,浓度阈值在55-80nL/L之间。(4)随着臭氧浓度升高,赤霞珠葡萄叶片φPS Ⅱ持续降低,非光化学淬灭系数(NPQ)表现为先增大后减小。在臭氧浓度较低的情况下,NPQ增大以耗散掉更多的激发能从而保护光合机构；在高浓度(105nL/L)臭氧胁迫下,和非光化学淬灭有关的结构遭到破坏,导致NPQ有减小的趋势。当臭氧浓度大于55 nL/L时,1-qP随着臭氧浓度的增大持续增大。(5)随着臭氧胁迫的加重,赤霞珠葡萄叶片细胞内02-和H202含量逐渐升高,MDA含量不断增大。当臭氧浓度超过55-80nL/L之间某个浓度时,Chl(a+b)含量开逐渐降低。(6)在40-80nL/L臭氧浓度范围内,赤霞珠葡萄叶片SOD、CAT酶活性随臭氧浓度升高而升高,当臭氧浓度为105nL/L时,SOD、CAT酶活性呈降低趋势。随臭氧浓度升高POD活性表现持续降低。(7)在105nL/L臭氧胁迫下,遮阴有助于缓解臭氧对赤霞珠葡萄叶片的伤害,遮阴1/3和遮阴2/5处理的Fv/Fm分别比不遮阴处理提高了36.5%和76.0%；遮阴1/3和遮阴2/5处理的cpPSⅡ分别比不遮阴处理增大了113.6%和136.0%。
[Abstract]:In the context of global environmental change, ozone concentration increases, which has a significant impact on the growth of crops, including grapes. Ozone pollution has become an important factor affecting the development of agriculture. Therefore, it is of great significance to study the damage and influence mechanism of ozone stress on grape, to find protective measures and to cultivate new varieties of ozone tolerance. In this study, the ozone sensitivity of three grape varieties was compared with open top chamber, and the effect of different concentrations of ozone on Vitis vinifera L. cv. of Cabernet Sauvignon was studied. Effects of Cabernet Sauvigong on leaf physiological function and physiological response of Cabernet Sauvignon leaves to light intensity under high ozone stress. The Fv/Fm of Cabernet Sauvignon and Frontanecco (Fogg) were decreased by 6.6C 27.8% and 47.8%, respectively, after 3 hours of 150nL/L ozone treatment, and the Fv/Fm of Cabernet Sauvignon and Frontaneck were decreased by 9.1g% and 50.3%, respectively, compared with the control. The results showed that the order of ozone sensitivity of the three grape varieties was: under 55-105nL/L ozone stress, PN of Cabernet Sauvignon decreased with the increase of concentration, and decreased 17.9-87.5Gs as compared with CK, and ci decreased first and then increased. It shows that stomatal limitation is the dominant factor in low concentration ozone stress. With the increase of ozone concentration, the effect of ozone stress on the photosynthetic function of Cabernet Sauvignon was as follows: firstly, the electron transfer from electron transporter QA- to QB was inhibited, and the concentration threshold was between 40-55nL/L; With the increase of ozone concentration, the absorption of light energy in unit area was decreased, and the concentration threshold was between 55-80nL/L. 4) with the increase of ozone concentration, 蠁 PS 鈪，

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