摘要
本研究通过调节水培营养液中铁浓度分别为０，２．８，５．６、８．４，１１．２和１４．０ｍｇＦｅ／Ｌ的６个水平种植生菜和芥菜，比较这两种蔬菜在不同铁浓度下的生长及其对植物铁含量以及根系过氧化氢酶和过氧化物酶活性的影响。结果表明，生菜和芥菜分别在２．８和５．６ｍｇＦｅ／Ｌ时产量最高。在此最适水平以下，随铁浓度的增高，产量随着提高；但铁浓度超过了这个水平，生菜表现出铁中毒症状，产量降低，芥菜虽不表现严重铁中毒症状，但其产量也降低了。在最适铁浓度水平下，地下部铁含量高于地上部的芥菜对缺铁较敏感，但不易出现铁中毒；反之，地下部铁含量低于地上部的生菜则不易出现缺铁，但易出现铁中毒。在未产生严重铁中毒时，相同的铁营养水平下，根系过氧化物酶和过氧化氢酶活性都较高的芥菜，其耐低铁能力较差而耐高铁能力较强；而两种酶活性都较低的生菜，其耐低铁能力较强而耐高铁能力较差。铁中毒并没有使根系这两种酶活性降低。
This study reported the effects of Fe in the nutrient solutions with various levels,0,2.8,5.6,8.4,11.2 and 14.4 mgFe/L on the growth,yield,Fe content in plants andthe activities of catalase and peroxidase in the roots of lettuce and mustard ina hydroponic system. The results showed that the yields of the two crops werethe highest when Fe concentration were 2.8 and 5.6 mgFe/L,respectively.The yieldsof both crops decreased if Fe increased further.Moreover,when the Fe levelswere above 2.8 and 5.6 mgFe/L for lettuce and mustard,respectively,lettuceshowed severe Fe toxic symtoms,but mustard only showed reduce yield.Belowthe optimum Fe level,the vegetable(mustard) with higher Fe content in the shootthan in the root was sensitive to Fe deficiency,but could tolerate Fe toxicity.The vegetable(lettuce)with higher Fe content in the root than in the shoot wassensitive to Fe toxicity but unlikely to show Fe deficient symtoms. Under the sameFe level at which plants did not show severe Fe toxic symptom,the vegetable(mustard)with higher activities o f peroxidase and catalase in the root seemed toshow poor tolerence to low Fe, but could tolerate high Fe. Lettuce with loweractivities of both two enzymes in the root could tolerence to low Fe and likelyshow Fe toxic symptoms. The activities of the two enzymes,however,did notdecrease with Fe toxicity.
出处
《华南农业大学学报》
CAS
CSCD
1995年第2期19-24,共6页
Journal of South China Agricultural University
