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应用生态学报 ›› 2019, Vol. 30 ›› Issue (1): 251-258.doi: 10.13287/j.1001-9332.201901.032

• 研究论文 • 上一篇    下一篇

光质对韭菜碳氮代谢、生长和品质的影响

宁宇1,2,艾希珍1,李清明1,毕焕改1*   

  1. 1山东农业大学园艺科学与工程学院/作物生物学国家重点实验室/农业部黄淮地区园艺作物生物学与种质创制重点开放实验室, 山东泰安 271018;
    2周口农业科学院, 河南周口 466001
  • 收稿日期:2018-05-14 修回日期:2018-11-26 出版日期:2019-01-20 发布日期:2019-01-20
  • 通讯作者: bhg163@163.com
  • 作者简介:宁 宇, 男, 1988年生, 硕士. 主要从事植物生理生态学研究. E-mail: 271565853@qq.com
  • 基金资助:

    本文由“十二五”国家科技支撑计划项目(2012BAD11B01)、山东省现代农业产业技术体系建设专项(SDAIT-05-10)和山东省“双一流”学科建设项目(SYL2017YSTD06)资助

Effects of light quality on carbon-nitrogen metabolism, growth, and quality of Chinese chives

NING Yu1,2, AI Xi-zhen1, LI Qing-ming1, BI Huan-gai1*   

  1. 1College of Horticultural Science and Engineering, Shandong Agricultural University/State Key Laboratory of Crop Biology/Mini-stry of Agriculture Key Laboratory of Horticultural Crop Biology and Germplasm Innovation, Tai’an 271018, Shandong, China;
    2Zhoukou Academy of Agricultural Sciences, Zhoukou 466001, Henan, China
  • Received:2018-05-14 Revised:2018-11-26 Online:2019-01-20 Published:2019-01-20
  • Supported by:

    This work was supported by the 12th “Five-Year” National Science and Technology Support Program (2012BAD11B01), the Modern Agricultural Industry Technology System in Shandong Province (SDAIT-05-10), and the Fund of Shandong “Double Tops” Program (SYL2017YSTD06).

摘要: 以‘平韭2号’为试材,以白光(W)处理为对照(CK),研究白+红(WR)、白+蓝(WB)、白+绿(WG)、白+紫(WP)4种不同光质处理对韭菜碳氮代谢、生长和品质的影响.结果表明: WR处理韭菜的光合速率(Pn)显著高于CK,而WB、WG和WP与CK无显著差异,但RuBP羧化酶(RuBPCase)活性均显著高于CK.各处理相比,总糖含量以WR最高,WP其次,WB和WG最低.WR下韭菜蔗糖磷酸合成酶(SPS)活性显著高于CK,其余三者均显著低于CK,其中以WB最低,但蔗糖合成酶(SS)和淀粉酶(AMS)活性均以WB最高,WR最低,WG和WP的SS活性与CK无差异,但AMS活性显著低于CK.可见,增加红、紫光比例可促进韭菜碳的同化和转化,加速糖的积累.总氮、蛋白氮含量、硝酸还原酶(NR)、谷氨酰胺酶(GS)和谷氨酸合成酶(GOGAT)活性以WB最高,显著高于CK,但WB下谷氨酸脱氢酶(GDH)活性最低,显著低于CK;WR的蛋白氮和非蛋白氮含量、NR和GS活性最低,显著低于CK,GOGAT和GDH活性显著高于CK,且GDH在所有处理中最高;WG的全氮、非蛋白氮含量及GDH活性均显著低于CK,但蛋白氮含量、NR和GOGAT活性显著高于CK,WP的氮含量及相关酶活性呈现出与WG相同的趋势,且GS活性亦同样高于CK.说明增加蓝光、紫光和绿光可使韭菜氮代谢增强,而增加红光对蛋白质的合成有一定的抑制作用.红光和紫光下韭菜生长较好,而蓝光则抑制其加粗生长,叶片较薄,单株生长量较低.紫光下韭菜的粗纤维含量最低,营养品质最优,因此,紫光对韭菜的生长最有利.

关键词: 生长, 碳氮代谢, 品质, 光质, 韭菜

Abstract: We examined the effect of white + red (WR), white + blue (WB), white + green (WG), white + purple (WP) on the carbon-nitrogen metabolism, growth and quality of Chinese chives, with ‘Pingjiu 2’ as the material and white light (W) as the control. The results showed that photosynthetic rate (Pn) in WR treatment was significantly higher than that in the control (CK) and that there was no difference among WB, WG, WP and CK. The activity of RuBPCase in all the four treatments was higher than that in CK. Compared with other treatments, WR showed the highest total sugar content, then WP, with WB and WG showing the lowest. Compared with CK, sucrose phosphate synthase (SPS) activity in WR was higher, and lower in the other three treatments, especially the lowest in WB. WB showed the highest activity of sucrose synthetase (SS) and amylase (AMS), WR displayed the lowest as well as the similar or lower in WG or WP compared with CK. These results implied that the increases of the proportion of red and purple light could improve carbon assimilation and transformation and thus accelerate sugar accumulation of Chinese chives. The content of total nitrogen, protein nitrogen, the activities of NR, GS and GOGAT of WB were the highest among all the treatments. The GDH activity of WB was the lowest and notably lower compared with CK. WR showed the lower contents of total nitrogen, protein nitrogen, the activities of NR and GS, and higher activities of GOGAT and GDH than those in CK, while the GDH activity of WR was the highest. WG showed lower total nitrogen, no-protein nitrogen content, and GDH activity, but higher protein nitrogen, NR and GOGAT activities than those in CK. Compared with the control, WP showed the similar results as WG, besides the higher GS activity, with most of these parameters in WP being better than in WG. These results indicated that blue, purple and green light could promote nitrogen metabolism, while red light might inhibit protein synthesis in Chinese chives. The growth of Chinese chives was much better under red and purple light, but worse under blue light, which led to thinner leaves and lower growth mass. Chinese chives of WP with the lowest crude fiber content showed the optimal comprehensive quality. Therefore, purple light exhibited the best effect on the growth of Chinese chives.

Key words: quality, growth, Chinese chive., carbon-nitrogen metabolism, light quality