JIANG Yuwen,WU Minfang,LI Yaling,et al.Photosynthetic Characteristics and Mineral Nutrition of Different Degrees of Yellowing Leaves of[J].Northern Horticulture,2020,44(12):47-51.[doi:10.11937/bfyy.20194183]
“玛瑙红”樱桃不同程度黄化叶片的光合特性及其矿质营养分析
- Title:
- Photosynthetic Characteristics and Mineral Nutrition of Different Degrees of Yellowing Leaves of
- Keywords:
- cherry; leaf yellowing; nutrient elements; chlorophyll; photosynthetic
- 文献标志码:
- A
- 摘要:
- 以“玛瑙红”樱桃幼树为试材，采用室内检测及田间调查相结合的方法，研究了不同黄化程度对叶片光合色素、光合特性和矿质营养元素的影响。结果表明：随着叶片黄化程度的加深，叶绿素（a+b）及类胡萝卜素含量显著下降，光合速率（Pn）、蒸腾速率（Tr）、气孔导度（Gs）显著降低，而胞间CO2浓度（Ci）显著增大；黄化叶片中的营养元素N、P、Ca、Mg、Fe含量下降，K含量上升；相关性分析表明Ca、Fe、Mg与叶绿素含量的相关性最高。
- Abstract:
- Using ‘Manaohong’cherry saplings as test materials，the photosynthesis pigments，photosynthetic characteristics and mineral nutrients of different degrees of yellowing leaves of‘Manaohong’ cherry were studied by means of indoor detection and field investigation.The results showed that with the increase of yellowing degrees，the content of chlorophyll (a+b) and carotenoid decreased significantly，and the photosynthetic rate (Pn)，transpiration rate (Tr) and stomatal conductance (Gs) decreased significantly.The concentration of CO2 (Ci) increased significantly.The contents of nutrient elements N，P，Ca，Mg and Fe in yellow leaves decreased，and the content of K increased.Correlation analysis showed that Ca，Fe，Mg had the highest correlation with chlorophyll content.
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备注/Memo
第一作者简介：姜昱雯（1996-），女，硕士研究生，研究方向为分子遗传学。E-mail:450141704@qq.com.责任作者：乔光（1981-），男，博士，正高级实验师,研究方向为果树生理及分子生物学。E-mail:13518504594@163.com.基金项目：国家自然科学基金资助项目（31760552）。收稿日期：2020-03-09