XUE Sijia,YANG Zaiqiang,LI Jun.Effect of High Temperature Stress on Photosynthetic Characteristics and Fruit Quality of Greenhouse Cucumber Leaves in Flowering Stage[J].Northern Horticulture,2017,41(06):1-7.[doi:10.11937/bfyy.201706001]
黄瓜花期高温热害对叶片光合特性和果实品质的影响
- Title:
- Effect of High Temperature Stress on Photosynthetic Characteristics and Fruit Quality of Greenhouse Cucumber Leaves in Flowering Stage
- Keywords:
- high temperature; cucumber; photosynthesis; fruit quality
- 文献标志码:
- A
- 摘要:
- 以“南杂系列二号”黄瓜为试材，于2014—2015年在南京信息工程大学农业气象试验站开展控制试验，设计3个日最高气温处理（36、39、42 ℃），以最高温度25 ℃为对照（CK），所有处理日最低气温设计18 ℃；不同处理设计持续时间1、3、5、7 d；研究黄瓜花期高温对叶片光合特性以及果实外观品质和内在品质的影响。结果表明：各处理黄瓜叶片的光饱和点、最大光合速率、表观量子效率，以日最高气温42 ℃处理7 d最低，分别较CK减少了59.6%、72.5%、70.1%，光补偿点则呈相反的趋势；在日最高气温36～42 ℃内，随高温胁迫程度的增加黄瓜的果质量、最小果径、最大果径、含水率均呈减小的趋势，39 ℃处理7 d对果实外在品质影响最为严重，分别较CK减小了24.2%、20.9%、32.4%、1.4%；花期高温胁迫下，果实维生素C含量随胁迫程度的增加呈降低的趋势，39 ℃处理7 d较CK减少了11.3%；可溶性糖含量则随胁迫程度的增加呈先升高后降低的趋势；果实可溶性蛋白质含量随处理温度升高和持续时间延长呈现出降低趋势；研究认为高温胁迫下黄瓜花期植株叶片光合能力降低，且随着高温胁迫加剧和时间的延长，其降低幅度逐渐增大，果实质量变小，果实可溶性糖含量升高，短期高温胁迫促进果实可溶性蛋白质含量的合成，随胁迫时间延长，可溶性蛋白质含量减少；该研究结果可为设施黄瓜的气温调控提供参考依据。
- Abstract:
- In order to study the effects of high temperature stress on the photosynthetic characteristics and fruit quality of greenhouse cucumber crops at flowering stage,artificial environment control tests were conducted to the ‘Nan Za Ⅱ’,which was chosen as the plant material in Nanjing University of Information Science and Technology from 2014 to 2015.Three high temperature treatments were designed,36 ℃(day)/18 ℃(night),39 ℃/18 ℃,42 ℃/18 ℃,for dealing with 1 day,3 days,5 days,7 days respectively,with 25 ℃(day)/18 ℃(night) as controls(CK).The results showed that the light saturation point,the maximum photosynthetic rate and the apparent quantum efficiency in leaves were the highest under 42 ℃/18 ℃ treatment for 7 days than that of CK reduced 59.6%,72.5%,70.1%,respectively,the light compensation point of leaves under 42 ℃/18 ℃ for 7 days showed the opposite trend.The fruit weight,the minimum fruit diameter,the maximum fruit diameter and the moisture content of cucumber decreased with the increase of high temperature stress,and the fruit external quality became the worst under 39 ℃/18 ℃ for 7 days,and compared with CK,reduced 24.2%,20.9%,32.4%,1.4%,respectively.Under different high temperature stress at flowering stage,the vitamin C content of fruit decreased with the increase of high temperature stress.The vitamin C content of fruit under 39 ℃/18 ℃ for 7 days with the normal temperature treatment reduced 11.3%.The soluble sugar content of fruit with the increase of high temperature stress presented a trend of increasing first and then decreasing.On the first day the soluble protein content of fruit increased with the increase of the temperature,the fifth and seventh day showed the opposite trend.The study suggested that the high temperature stress at flowering stage reduced the photosynthetic performance of leaves,and the reducing amplitude increased with the extension of stress time.High temperature stress at flowering stage made fruit thinner,lighter and reduced the moisture content.Soluble sugar content of fruit increased under mild high temperature stress,and the soluble sugar content of fruit decreased with the increase of the temperature.The short-term high temperature stress at flowering stage increased the soluble protein content,soluble protein content decreased with the increase of the stress time.
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备注/Memo
第一作者简介：薛思嘉（1992-）,女，辽宁朝阳人，硕士研究生，研究方向为设施作物气象灾害。E-mail:bpxsj5367829@163.com.
责任作者：杨再强（1967-）,男，四川安岳人，博士,教授,博士生导师，现主要从事农业气象灾害预警等研究工作。E-mail:yzq@nuist.edu.cn.
基金项目：国
家“十二五”科技支撑计划资助项目（
2014BAD10B07)
。