中国农业科技导报 ›› 2025, Vol. 27 ›› Issue (10): 51-62.DOI: 10.13304/j.nykjdb.2024.0301
收稿日期:
2024-04-15
接受日期:
2024-06-11
出版日期:
2025-10-15
发布日期:
2025-10-15
通讯作者:
贺欢
作者简介:
杨馥霞 E-mail:yangfu.xia@163.com;
基金资助:
Fuxia YANG(), Huan HE(
), Ling TANG, Kuanying LI, Fen LIU, Jianjun CHEN
Received:
2024-04-15
Accepted:
2024-06-11
Online:
2025-10-15
Published:
2025-10-15
Contact:
Huan HE
摘要:
为探究草莓在亚适低温下的适应机制,以宁玉和京藏香2个草莓品种为材料,以常温处理为对照,研究亚适低温胁迫对生殖期草莓株型及叶片表型、光合参数、快速叶绿素荧光参数、叶片超微结构的影响。结果表明,在亚适低温胁迫下,宁玉株型无明显变化,京藏香的株型由中间型逐渐开张,叶片渐变为黄绿色。随着亚适低温时间的延长,宁玉的叶面积、叶厚度和叶体积均显著减小,叶组织密度显著增加,比叶面积先增加后降低,叶干物质含量先降低后增大;京藏香叶面积和叶体积增加,叶厚度减小,叶组织密度和叶干物质量先减小后增大,比叶面积和叶组织密度先增大后减小。随着亚适低温时间的延长,宁玉叶片的叶绿素含量无显著变化;但京藏香叶片中叶绿素a含量显著增加。宁玉叶片的净光合速率、气孔导度和胞间CO2浓度均在胁迫7 d时显著升高,胁迫14 d时有所降低,亚适低温致使其水分利用效率降低,虽在14 d时有所增加,但仍低于同期对照;京藏香叶片的净光合速率在胁迫14 d时显著降低,胞间CO2浓度、气孔导度在胁迫7 d时显著升高,胁迫14 d回降,蒸腾速率在胁迫14 d时降低,水分利用效率降低。宁玉叶片在胁迫14 d时能量传递受阻(ΔWOK>0);而京藏香在胁迫7 d时已受到阻碍。亚适低温胁迫对宁玉和京藏香放氧复合体的影响较大,放氧复合物均失活(ΔWOJ>0)。宁玉与京藏香对照组叶片的叶肉细胞完好,叶绿体等结构完整清晰。在亚适低温胁迫下,宁玉叶肉细胞的线粒体轻度肿胀,少数粗面内质网轻度扩张,胁迫14 d时,叶绿体中片层及垛叠结构模糊;京藏香在胁迫7 d时已出现轻微质壁分离现象,叶绿体结构溶解,外膜界限不清,片层结构排列紊乱,胁迫14 d后,叶绿体溶解变性,片层结构模糊。综上可见,草莓处于亚适低温胁迫下叶片会相应调整,但长时间亚适低温会降低叶片光合性能、伤害叶超微结构。亚适低温胁迫对京藏香光系统Ⅱ反应中心及叶绿体造成的伤害较宁玉更大,宁玉的植株状态、光合性能等指标相对稳定,其耐低温能力强于京藏香。
中图分类号:
杨馥霞, 贺欢, 汤玲, 李宽莹, 刘芬, 陈建军. 亚适低温对生殖期草莓叶片结构和光合荧光特性的影响[J]. 中国农业科技导报, 2025, 27(10): 51-62.
Fuxia YANG, Huan HE, Ling TANG, Kuanying LI, Fen LIU, Jianjun CHEN. Effects of Suboptimal Low Temperatures on Leaf Structure and Photosynthetic Fluorescence Characteristics of Strawberry During Reproductive Period[J]. Journal of Agricultural Science and Technology, 2025, 27(10): 51-62.
品种 Variety | 处理Treatment | 胁迫时间 Stress time/d | 叶面积 LS/cm2 | 叶厚度 LT/mm | 叶体积 LV/cm3 | 叶组织密度 LTD/(g·cm-3) | 比叶面积 SLA/(cm2·g-1) | 叶干物质含量 LDMC/(g·g-1) |
---|---|---|---|---|---|---|---|---|
宁玉Ningyu | CK | 0 | 32.23±3.25 a | 0.44±0.03 a | 1.43±0.20 a | 0.15±0.03 c | 157.36±29.04 abc | 0.28±0.04 b |
7 | 27.85±4.45 b | 0.35±0.04 b | 0.99±0.22 b | 0.17±0.02 b | 170.32±32.01 a | 0.24±0.03 c | ||
14 | 28.44±3.43 b | 0.29±0.02 c | 0.81±0.14 c | 0.24±0.02 a | 148.49±10.80 bc | 0.29±0.01 ab | ||
LT | 0 | 32.23±3.25 a | 0.44±0.03 a | 1.43±0.20 a | 0.15±0.03 c | 157.36±29.04 abc | 0.28±0.04 b | |
7 | 27.38±2.78 b | 0.37±0.04 b | 1.01±0.20 b | 0.16±0.02 bc | 168.85±16.61 ab | 0.25±0.02 c | ||
14 | 26.09±1.43 b | 0.29±0.03 c | 0.75±0.10 c | 0.25±0.02 a | 141.49±8.48 c | 0.30±0.03 a | ||
京藏香 Jingzangxiang | CK | 0 | 18.45±6.28 b | 0.34±0.03 a | 0.63±0.23 b | 0.40±0.67 a | 143.34±49.85 b | 0.35±0.21 a |
7 | 20.75±2.47 b | 0.30±0.04 b | 0.64±0.14 b | 0.21±0.05 a | 160.86±32.59 ab | 0.26±0.05 ab | ||
14 | 25.04±3.85 a | 0.27±0.03 c | 0.68±0.16 ab | 0.25±0.04 a | 149.67±13.02 b | 0.31±0.01 ab | ||
LT | 0 | 18.45±6.28 b | 0.34±0.03 a | 0.63±0.23 b | 0.40±0.67 a | 143.34±49.85 b | 0.35±0.21 a | |
7 | 21.81±2.44 ab | 0.32±0.03 ab | 0.70±0.13 ab | 0.18±0.03 a | 180.97±25.16 a | 0.23±0.02 b | ||
14 | 25.28±4.18 a | 0.32±0.04 ab | 0.81±0.18 a | 0.24±0.04 a | 137.31±17.36 b | 0.32±0.03 ab |
表1 不同处理下草莓的叶片性状
Table 1 Leaf traits of strawberry under different treatments
品种 Variety | 处理Treatment | 胁迫时间 Stress time/d | 叶面积 LS/cm2 | 叶厚度 LT/mm | 叶体积 LV/cm3 | 叶组织密度 LTD/(g·cm-3) | 比叶面积 SLA/(cm2·g-1) | 叶干物质含量 LDMC/(g·g-1) |
---|---|---|---|---|---|---|---|---|
宁玉Ningyu | CK | 0 | 32.23±3.25 a | 0.44±0.03 a | 1.43±0.20 a | 0.15±0.03 c | 157.36±29.04 abc | 0.28±0.04 b |
7 | 27.85±4.45 b | 0.35±0.04 b | 0.99±0.22 b | 0.17±0.02 b | 170.32±32.01 a | 0.24±0.03 c | ||
14 | 28.44±3.43 b | 0.29±0.02 c | 0.81±0.14 c | 0.24±0.02 a | 148.49±10.80 bc | 0.29±0.01 ab | ||
LT | 0 | 32.23±3.25 a | 0.44±0.03 a | 1.43±0.20 a | 0.15±0.03 c | 157.36±29.04 abc | 0.28±0.04 b | |
7 | 27.38±2.78 b | 0.37±0.04 b | 1.01±0.20 b | 0.16±0.02 bc | 168.85±16.61 ab | 0.25±0.02 c | ||
14 | 26.09±1.43 b | 0.29±0.03 c | 0.75±0.10 c | 0.25±0.02 a | 141.49±8.48 c | 0.30±0.03 a | ||
京藏香 Jingzangxiang | CK | 0 | 18.45±6.28 b | 0.34±0.03 a | 0.63±0.23 b | 0.40±0.67 a | 143.34±49.85 b | 0.35±0.21 a |
7 | 20.75±2.47 b | 0.30±0.04 b | 0.64±0.14 b | 0.21±0.05 a | 160.86±32.59 ab | 0.26±0.05 ab | ||
14 | 25.04±3.85 a | 0.27±0.03 c | 0.68±0.16 ab | 0.25±0.04 a | 149.67±13.02 b | 0.31±0.01 ab | ||
LT | 0 | 18.45±6.28 b | 0.34±0.03 a | 0.63±0.23 b | 0.40±0.67 a | 143.34±49.85 b | 0.35±0.21 a | |
7 | 21.81±2.44 ab | 0.32±0.03 ab | 0.70±0.13 ab | 0.18±0.03 a | 180.97±25.16 a | 0.23±0.02 b | ||
14 | 25.28±4.18 a | 0.32±0.04 ab | 0.81±0.18 a | 0.24±0.04 a | 137.31±17.36 b | 0.32±0.03 ab |
品种 Variety | 处理 Treatment | 胁迫时间 Stress time/d | 叶绿素a Chl a/(mg·g-1) | 叶绿素b Chl b/(mg·g-1) |
---|---|---|---|---|
宁玉Ningyu | CK | 0 | 2.33±0.04 a | 1.32±0.02 a |
7 | 2.29±0.11 a | 1.29±0.14 a | ||
14 | 2.28±0.08 a | 1.24±0.07 a | ||
LT | 0 | 2.33±0.04 a | 1.32±0.02 a | |
7 | 2.24±0.03 a | 1.23±0.06 a | ||
14 | 2.28±0.06 a | 1.23±0.05 a | ||
京藏香 Jingzangxiang | CK | 0 | 2.11±0.01 b | 1.13±0.04 ab |
7 | 2.14±0.02 ab | 1.09±0.02 b | ||
14 | 2.15±0.04 ab | 1.16±0.02 a | ||
LT | 0 | 2.11±0.01 b | 1.13±0.04 ab | |
7 | 2.14±0.04 ab | 1.10±0.01 b | ||
14 | 2.18±0.03 a | 1.15±0.00 a |
表2 不同处理下草莓叶片的叶绿素含量
Table 2 Leaf chlorophyll contents of strawberry under different treatments
品种 Variety | 处理 Treatment | 胁迫时间 Stress time/d | 叶绿素a Chl a/(mg·g-1) | 叶绿素b Chl b/(mg·g-1) |
---|---|---|---|---|
宁玉Ningyu | CK | 0 | 2.33±0.04 a | 1.32±0.02 a |
7 | 2.29±0.11 a | 1.29±0.14 a | ||
14 | 2.28±0.08 a | 1.24±0.07 a | ||
LT | 0 | 2.33±0.04 a | 1.32±0.02 a | |
7 | 2.24±0.03 a | 1.23±0.06 a | ||
14 | 2.28±0.06 a | 1.23±0.05 a | ||
京藏香 Jingzangxiang | CK | 0 | 2.11±0.01 b | 1.13±0.04 ab |
7 | 2.14±0.02 ab | 1.09±0.02 b | ||
14 | 2.15±0.04 ab | 1.16±0.02 a | ||
LT | 0 | 2.11±0.01 b | 1.13±0.04 ab | |
7 | 2.14±0.04 ab | 1.10±0.01 b | ||
14 | 2.18±0.03 a | 1.15±0.00 a |
品种 Variety | 处理Treatment | 胁迫时间 Stress time/d | 净光合速率Pn/ (μmol·m-2·s-1) | 胞间CO2浓度Ci/ (μmol·mol-1) | 气孔导度Gs/ (mol·m-2·s-1) | 蒸腾速率Tr/ (mmol·m-2·s-1) | 水分利用效率WUE/(mmol·mol-1) |
---|---|---|---|---|---|---|---|
宁玉Ningyu | CK | 0 | 10.13±1.17 b | 333.03±23.76 b | 0.15±0.03 b | 3.53±1.32 a | 3.18±1.32 c |
7 | 10.52±0.39 b | 367.27±3.66 b | 0.17±0.01 b | 3.03±0.20 ab | 3.47±0.11 bc | ||
14 | 9.40±0.22 b | 334.56±17.02 b | 0.12±0.01 b | 1.62±0.08 b | 5.83±0.42 a | ||
LT | 0 | 10.13±1.17 b | 333.03±23.76 b | 0.15±0.03 b | 3.53±1.32 a | 3.18±1.32 c | |
7 | 12.00±0.49 a | 452.21±26.03 a | 0.29±0.03 a | 4.41±0.51 a | 2.74±0.22 c | ||
14 | 9.30±0.05 b | 357.05±25.40 b | 0.15±0.03 b | 1.93±0.34 b | 4.93±0.92 ab | ||
京藏香 Jingzangxiang | CK | 0 | 9.71±0.61 ab | 317.06±27.14 cd | 0.12±0.03 b | 2.99±0.64 a | 3.32±0.53 b |
7 | 9.26±0.35 ab | 361.21±19.05 b | 0.14±0.03 b | 1.92±0.26 b | 4.88±0.52 a | ||
14 | 9.85±0.12 a | 306.95±7.69 d | 0.12±0.00 b | 1.98±0.10 b | 4.98±0.24 a | ||
LT | 0 | 9.71±0.61 ab | 317.06±27.14 cd | 0.12±0.03 b | 2.99±0.64 a | 3.32±0.53 b | |
7 | 9.59±0.38 ab | 401.51±6.07 a | 0.22±0.05 a | 3.46±0.52 a | 2.80±0.29 b | ||
14 | 8.79±0.87 b | 348.13±28.11 bc | 0.09±0.03 b | 1.82±0.42 b | 4.94±0.89 a |
表3 不同处理下草莓的叶片光合参数
Table 3 Photosynthetic parameters of strawberry leaf under different treatments
品种 Variety | 处理Treatment | 胁迫时间 Stress time/d | 净光合速率Pn/ (μmol·m-2·s-1) | 胞间CO2浓度Ci/ (μmol·mol-1) | 气孔导度Gs/ (mol·m-2·s-1) | 蒸腾速率Tr/ (mmol·m-2·s-1) | 水分利用效率WUE/(mmol·mol-1) |
---|---|---|---|---|---|---|---|
宁玉Ningyu | CK | 0 | 10.13±1.17 b | 333.03±23.76 b | 0.15±0.03 b | 3.53±1.32 a | 3.18±1.32 c |
7 | 10.52±0.39 b | 367.27±3.66 b | 0.17±0.01 b | 3.03±0.20 ab | 3.47±0.11 bc | ||
14 | 9.40±0.22 b | 334.56±17.02 b | 0.12±0.01 b | 1.62±0.08 b | 5.83±0.42 a | ||
LT | 0 | 10.13±1.17 b | 333.03±23.76 b | 0.15±0.03 b | 3.53±1.32 a | 3.18±1.32 c | |
7 | 12.00±0.49 a | 452.21±26.03 a | 0.29±0.03 a | 4.41±0.51 a | 2.74±0.22 c | ||
14 | 9.30±0.05 b | 357.05±25.40 b | 0.15±0.03 b | 1.93±0.34 b | 4.93±0.92 ab | ||
京藏香 Jingzangxiang | CK | 0 | 9.71±0.61 ab | 317.06±27.14 cd | 0.12±0.03 b | 2.99±0.64 a | 3.32±0.53 b |
7 | 9.26±0.35 ab | 361.21±19.05 b | 0.14±0.03 b | 1.92±0.26 b | 4.88±0.52 a | ||
14 | 9.85±0.12 a | 306.95±7.69 d | 0.12±0.00 b | 1.98±0.10 b | 4.98±0.24 a | ||
LT | 0 | 9.71±0.61 ab | 317.06±27.14 cd | 0.12±0.03 b | 2.99±0.64 a | 3.32±0.53 b | |
7 | 9.59±0.38 ab | 401.51±6.07 a | 0.22±0.05 a | 3.46±0.52 a | 2.80±0.29 b | ||
14 | 8.79±0.87 b | 348.13±28.11 bc | 0.09±0.03 b | 1.82±0.42 b | 4.94±0.89 a |
图 2 不同处理下草莓的叶片叶绿素荧光动力学曲线A: 0.05—0.30 ms的荧光动力学原始曲线和标准化曲线;B: 0.0—2.0 ms的荧光动力学原始曲线和标准化曲线
Fig. 2 Chla fluorescence transientsof strawberry leaves under different treatmentsA: Original curve and normalized curve of fluorescence kinetics within 0.05 to 0.30 ms; B:Original curve and normalized curve of fluorescence kinetics within 0.0 to 2.0 ms
品种 Variety | 处理Treatment | 胁迫时间 Stress time/d | 初始荧光Fo | 最大荧光Fm | 最大光化学效率Fv /Fm | 相对可变荧光Vj |
---|---|---|---|---|---|---|
宁玉Ningyu | CK | 0 | 396.50±9.27 bc | 2 666.50±39.54 a | 0.85±0.00 a | 0.39±0.02 b |
7 | 384.33±12.09 c | 2 391.67±69.57 e | 0.84±0.01 b | 0.38±0.01 b | ||
14 | 384.33±9.87 c | 2 473.67±74.52 d | 0.84±0.01 b | 0.44±0.02 a | ||
LT | 0 | 415.17±18.84 a | 2 649.17±32.50 ab | 0.84±0.01 b | 0.38±0.04 b | |
7 | 400.33±9.37 b | 2 593.67±20.02 bc | 0.85±0.00 ab | 0.39±0.01 b | ||
14 | 404.33±6.80 ab | 2 578.33±74.59 c | 0.84±0.00 b | 0.43±0.01 a | ||
京藏香 Jingzangxiang | CK | 0 | 404.67±25.95 ab | 2 614.33±119.29 a | 0.85±0.01 a | 0.44±0.02 ab |
7 | 400.33±11.55 ab | 2 427.67±65.56 c | 0.84±0.00 b | 0.40±0.01 c | ||
14 | 384.00±11.28 b | 2 450.83±32.20 bc | 0.84±0.00 ab | 0.47±0.02 a | ||
LT | 0 | 417.50±19.23 a | 2 610.17±78.73 a | 0.84±0.01 ab | 0.45±0.03 ab | |
7 | 409.50±30.14 ab | 2 533.83±107.40 ab | 0.84±0.01 ab | 0.44±0.03 b | ||
14 | 421.50±40.40 a | 2 538.67±74.62 ab | 0.83±0.02 b | 0.46±0.02 ab |
表4 不同处理下草莓的叶片荧光参数
Table 4 Photosynthetic parameters of strawberry leaf under different treatments
品种 Variety | 处理Treatment | 胁迫时间 Stress time/d | 初始荧光Fo | 最大荧光Fm | 最大光化学效率Fv /Fm | 相对可变荧光Vj |
---|---|---|---|---|---|---|
宁玉Ningyu | CK | 0 | 396.50±9.27 bc | 2 666.50±39.54 a | 0.85±0.00 a | 0.39±0.02 b |
7 | 384.33±12.09 c | 2 391.67±69.57 e | 0.84±0.01 b | 0.38±0.01 b | ||
14 | 384.33±9.87 c | 2 473.67±74.52 d | 0.84±0.01 b | 0.44±0.02 a | ||
LT | 0 | 415.17±18.84 a | 2 649.17±32.50 ab | 0.84±0.01 b | 0.38±0.04 b | |
7 | 400.33±9.37 b | 2 593.67±20.02 bc | 0.85±0.00 ab | 0.39±0.01 b | ||
14 | 404.33±6.80 ab | 2 578.33±74.59 c | 0.84±0.00 b | 0.43±0.01 a | ||
京藏香 Jingzangxiang | CK | 0 | 404.67±25.95 ab | 2 614.33±119.29 a | 0.85±0.01 a | 0.44±0.02 ab |
7 | 400.33±11.55 ab | 2 427.67±65.56 c | 0.84±0.00 b | 0.40±0.01 c | ||
14 | 384.00±11.28 b | 2 450.83±32.20 bc | 0.84±0.00 ab | 0.47±0.02 a | ||
LT | 0 | 417.50±19.23 a | 2 610.17±78.73 a | 0.84±0.01 ab | 0.45±0.03 ab | |
7 | 409.50±30.14 ab | 2 533.83±107.40 ab | 0.84±0.01 ab | 0.44±0.03 b | ||
14 | 421.50±40.40 a | 2 538.67±74.62 ab | 0.83±0.02 b | 0.46±0.02 ab |
品种Variety | 处理Treatment | 胁迫时间Stress time/d | ABS/RC | DIo /RC | TRo /RC | ETo /RC |
---|---|---|---|---|---|---|
宁玉Ningyu | CK | 0 | 1.91±0.12 a | 0.28±0.02 bc | 1.63±0.10 a | 0.99±0.05 abc |
7 | 1.99±0.12 a | 0.32±0.03 a | 1.67±0.10 a | 1.03±0.04 a | ||
14 | 1.69±0.10 b | 0.26±0.03 c | 1.43±0.08 b | 0.80±0.02 d | ||
LT | 0 | 1.87±0.08 a | 0.29±0.02 b | 1.58±0.07 a | 0.97±0.05 bc | |
7 | 1.95±0.13 a | 0.30±0.03 ab | 1.65±0.11 a | 1.01±0.05 ab | ||
14 | 1.97±0.06 a | 0.31±0.01 ab | 1.66±0.05 a | 0.95±0.02 c | ||
京藏香 Jingzangxiang | CK | 0 | 2.16±0.24 a | 0.33±0.04 a | 1.83±0.20 a | 1.01±0.08 ab |
7 | 2.03±0.06 a | 0.34±0.01 a | 1.70±0.05 a | 1.02±0.03 a | ||
14 | 1.76±0.13 b | 0.28±0.03 b | 1.48±0.11 b | 0.79±0.03 c | ||
LT | 0 | 2.10±0.10 a | 0.34±0.03 a | 1.76±0.08 a | 0.98±0.04 ab | |
7 | 2.16±0.20 a | 0.35±0.04 a | 1.81±0.16 a | 1.01±0.04 ab | ||
14 | 2.16±0.14 a | 0.36±0.05 a | 1.80±0.09 a | 0.96±0.03 b |
表5 不同处理下草莓叶片的PSⅡ反应中心活性
Table 5 Activity of PSⅡ reaction center of strawberry leaf under different treatments
品种Variety | 处理Treatment | 胁迫时间Stress time/d | ABS/RC | DIo /RC | TRo /RC | ETo /RC |
---|---|---|---|---|---|---|
宁玉Ningyu | CK | 0 | 1.91±0.12 a | 0.28±0.02 bc | 1.63±0.10 a | 0.99±0.05 abc |
7 | 1.99±0.12 a | 0.32±0.03 a | 1.67±0.10 a | 1.03±0.04 a | ||
14 | 1.69±0.10 b | 0.26±0.03 c | 1.43±0.08 b | 0.80±0.02 d | ||
LT | 0 | 1.87±0.08 a | 0.29±0.02 b | 1.58±0.07 a | 0.97±0.05 bc | |
7 | 1.95±0.13 a | 0.30±0.03 ab | 1.65±0.11 a | 1.01±0.05 ab | ||
14 | 1.97±0.06 a | 0.31±0.01 ab | 1.66±0.05 a | 0.95±0.02 c | ||
京藏香 Jingzangxiang | CK | 0 | 2.16±0.24 a | 0.33±0.04 a | 1.83±0.20 a | 1.01±0.08 ab |
7 | 2.03±0.06 a | 0.34±0.01 a | 1.70±0.05 a | 1.02±0.03 a | ||
14 | 1.76±0.13 b | 0.28±0.03 b | 1.48±0.11 b | 0.79±0.03 c | ||
LT | 0 | 2.10±0.10 a | 0.34±0.03 a | 1.76±0.08 a | 0.98±0.04 ab | |
7 | 2.16±0.20 a | 0.35±0.04 a | 1.81±0.16 a | 1.01±0.04 ab | ||
14 | 2.16±0.14 a | 0.36±0.05 a | 1.80±0.09 a | 0.96±0.03 b |
品种Variety | 处理Treatment | 胁迫时间Stress time/d | PIabs | ψo | ϕEo | ϕPo |
---|---|---|---|---|---|---|
宁玉Ningyu | CK | 0 | 4.76±0.66 a | 0.61±0.02 a | 0.52±0.01 a | 0.85±0.00 a |
7 | 4.34±0.53 ab | 0.62±0.01 a | 0.52±0.01 a | 0.84±0.01 b | ||
14 | 4.17±0.81 ab | 0.56±0.02 b | 0.47±0.02 b | 0.84±0.01 b | ||
LT | 0 | 4.76±0.86 a | 0.62±0.04 a | 0.52±0.03 a | 0.84±0.01 b | |
7 | 4.48±0.71 a | 0.61±0.01 a | 0.52±0.01 a | 0.85±0.00 ab | ||
14 | 3.66±0.36 b | 0.57±0.01 b | 0.48±0.01 b | 0.84±0.00 b | ||
京藏香 Jingzangxiang | CK | 0 | 3.24±0.68 ab | 0.56±0.02 bc | 0.47±0.02 b | 0.85±0.01 a |
7 | 3.79±0.29 a | 0.60±0.01 a | 0.50±0.01 a | 0.84±0.00 b | ||
14 | 3.51±0.64 a | 0.53±0.02 c | 0.45±0.02 b | 0.84±0.00 ab | ||
LT | 0 | 3.17±0.61 ab | 0.55±0.03 bc | 0.47±0.03 b | 0.84±0.01 ab | |
7 | 3.16±0.78 ab | 0.56±0.03 b | 0.47±0.03 b | 0.84±0.01 ab | ||
14 | 2.76±0.66 b | 0.54±0.02 bc | 0.45±0.02 b | 0.83±0.02 b |
表6 不同处理下草莓叶片的量子产额
Table 6 Yields or flux ratios of strawberry leaf under different treatments
品种Variety | 处理Treatment | 胁迫时间Stress time/d | PIabs | ψo | ϕEo | ϕPo |
---|---|---|---|---|---|---|
宁玉Ningyu | CK | 0 | 4.76±0.66 a | 0.61±0.02 a | 0.52±0.01 a | 0.85±0.00 a |
7 | 4.34±0.53 ab | 0.62±0.01 a | 0.52±0.01 a | 0.84±0.01 b | ||
14 | 4.17±0.81 ab | 0.56±0.02 b | 0.47±0.02 b | 0.84±0.01 b | ||
LT | 0 | 4.76±0.86 a | 0.62±0.04 a | 0.52±0.03 a | 0.84±0.01 b | |
7 | 4.48±0.71 a | 0.61±0.01 a | 0.52±0.01 a | 0.85±0.00 ab | ||
14 | 3.66±0.36 b | 0.57±0.01 b | 0.48±0.01 b | 0.84±0.00 b | ||
京藏香 Jingzangxiang | CK | 0 | 3.24±0.68 ab | 0.56±0.02 bc | 0.47±0.02 b | 0.85±0.01 a |
7 | 3.79±0.29 a | 0.60±0.01 a | 0.50±0.01 a | 0.84±0.00 b | ||
14 | 3.51±0.64 a | 0.53±0.02 c | 0.45±0.02 b | 0.84±0.00 ab | ||
LT | 0 | 3.17±0.61 ab | 0.55±0.03 bc | 0.47±0.03 b | 0.84±0.01 ab | |
7 | 3.16±0.78 ab | 0.56±0.03 b | 0.47±0.03 b | 0.84±0.01 ab | ||
14 | 2.76±0.66 b | 0.54±0.02 bc | 0.45±0.02 b | 0.83±0.02 b |
图3 不同处理下草莓的叶片超微结构A:京藏香处理前0 d;B:京藏香CK处理7 d;C:京藏香CK处理14 d;D:京藏香LT处理7 d;E:京藏香LT处理14 d;F:宁玉处理前0 d;G:宁玉CK处理7 d;H:宁玉CK处理14 d;I:宁玉LT处理7 d;J:宁玉LT处理14 d。N—细胞核;Mi—线粒体;RER—粗面内质网;—线粒体轻度肿胀;—空泡;—叶绿体;—片层结构;—淀粉粒;—嗜锇颗粒;—胞间连丝
Fig. 3 Leaf ultrastructure of strawberry under different treatmentsA: Jingzangxiang 0 d before treatment; B: Jingzangxiang of CK for 7 d; C: Jingzangxiang of CK for 14 d; D: Jingzangxiang of LT for 7 d; E: Jingzangxiang of LT for 14 d; F: Ningyu 0 d before treatment; G: Ningyu of CK for 7 d; H: Ningyu of CK for 14 d; I: Ningyu of LT for 7 d; J: Ningyu of LT for 14 d. N—Cell nucleus; Mi—Mitochondria; RER—Rough endoplasmic reticulum; —Mild swelling of mitochondria; —Vacuoles; —Chloroplasts; —Lamellar structures; —Starch granules; —Osmiophilic granules; —Intercellular filaments
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