干旱胁迫下陇薯系列马铃薯幼苗叶片抗逆生理指标比较及抗旱性评价

贾小霞　齐恩芳　刘石　马胜　黄伟　吕和平　文国宏

摘要：為了比较陇薯系列马铃薯品种的抗旱性，以陇薯系列和LK99的幼苗为材料，用PEG溶液模拟干旱胁迫，将所有参试品种的根系在20% PEG溶液浸泡2 h后，对叶片相对含水量、叶绿素含量和丙二醛（MDA）含量、过氧化物酶（POD）和过氧化氢酶（CAT）活性进行测定和显著性分析。结果表明，参试品种叶片各测定指标间有较大差异，但不同指标与抗旱性之间没有一致的相关性，单一指标不能完全反映抗旱性的强弱。隶属函数法综合评价结果显示，各品种的抗旱性从强到弱依次为陇薯10号、陇薯4号、陇薯7号、陇薯5号、陇薯8号、陇薯12号、陇薯9号、陇薯6号、陇薯3号、陇薯14号、LK99、陇薯11号。

关键词：马铃薯;抗旱性;隶属函数法

中图分类号：S532       文献标志码：A       文章编号：1001-1463（2021）04-0073-05

doi：10.3969/j.issn.1001-1463.2021.04.018

Dynamic Analysis of Physicochemical Indexs and Antioxidant Activities of

Apple Jiaosu during Natural Fermentation Process

ZHANG Haiyan 1，2

（1. Agricultural Product Storage and Processing Research Institute， Gansu Academy of Agricultural Science，Lanzhou Gansu 730070， China; 2. Innovative Center for Storage and Processing Technology  of fruits and vegetables in Gansu， Lanzhou Gansu 730070， China）

Abstract：In order to study the changes of physicochemical indexs and antioxidant activities of Apple Jiaosu during natural fermentation process and clarify the health function mechanism of malenzyme， the dynamic changes of the soluble solids content， pH， total acid content， ethanol content， DPPH free radicals， hydroxyl free radicals， superoxide anion free radicals， and ABTS free radicals were investigated. The results showed that the soluble solid content and pH value decreased gradually with the extension of fermentation time. After 90 days of fermentation， the soluble solid content dropped to 4.5 °Brix and the pH dropped to 3.06， which were reduced by 70% and 32% respectively compared with the initial stage of fermentation. The total acid content gradually increased， increased to 42.9 g/L after 90 days， and increased 98%. the ethanol content first increased and then decreased， it was achieved to 1.0 g/L， after 90 days， and complied with regulations of QB/T5323-2018. The antioxidant activities were reached the better in fermentation to 75～90 days. The free radical scavenging rates of DPPH and hydroxyl were reached to 86.16% and 79.03% after 90 days， and increased 44.5% and 45.53%， respectively. The superoxide anion and ABTS were peaked at fermentation 75 days（65.06% and 69.04%， respectively），which were increased 39.12% and 46.47%. The study would provide some theoretical basis for further elucidating the health function mechanism and comprehensive development of Apple Jiaosu.

Key words：Apple Jiaosu;Natural fermentation;Physicochemical indexs;Antioxidant activities

陇薯系列是甘肃省农业科学院马铃薯研究所自主选育的系列马铃薯品种，不仅在甘肃各市区广泛种植，而且在陕西、宁夏、青海和新疆等省区大面积推广种植，为促进甘肃省乃至西北地区马铃薯产业发展作出了巨大贡献[1 ]。据统计，西北地区马铃薯主栽区多集中在干旱半干旱区[2 ]，因此选择抗旱品种更利于各地马铃薯产业的发展。有关陇薯系列马铃薯品种抗旱性的比较研究相对缺乏，生产者在品种选择上存在一定的盲目性。我们以陇薯系列12个马铃薯品种幼苗为研究对象，用20% PEG溶液胁迫处理后，对各参试品种叶片的抗逆生理指标进行测定和显著性分析，并利用隶属函数法对各品种的抗旱性进行综合评价，旨在为各地区种薯的合理选择提供依据，也为抗旱品种选育提供参考。……