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比利时莴苣的肉质直根是在第一个生长季采收的 ,经过一段时间的冷藏后 ,根被沙培或水培在黑暗的条件下使其产生一个大的可食用的叶球。根的冷藏温度直接影响到莴苣菜的品质 ,本文研究了比利时莴苣生长过程中不同水分条件对其根的生长及对贮藏低温耐受性的关系。结果表明 :生长期间的水分胁迫可降低莴苣根和叶的鲜重 ,提高根的干重。低温下根内钾离子渗漏量随温度的降低 (0℃ ,- 1℃ ,- 3℃ )而增加 ,根组织钾离子渗漏量甚至达到 80 %时 ,根依然是存活的 ,说明根组织中钾离子渗漏量与莴苣根细胞的死亡无直接关系。生长期间的水分胁迫可明显增强比利时莴苣根对低温胁迫的耐受性 ,使其对低温的忍耐界限降至 - 3℃
Belgian lettuce’s fleshy straight roots are harvested in the first growing season. After a period of cold storage, the roots are sown or hydroponically cultivated under dark conditions to produce a large edible leaf bulb. The cold storage temperature of root directly affects the quality of lettuce dishes. In this paper, the relationship between the growth of Belgian lettuce under different water conditions and its tolerance to storage was studied. The results showed that water stress during growth could decrease the fresh weight of roots and leaves of lettuce and increase the dry weight of roots. At low temperature, the amount of leakage of K + in root increased with the decrease of temperature (0 ℃, -1 ℃, -3 ℃), and the root still survived when potassium leakage reached 80% There was no direct relationship between the amount of potassium ion leakage and the death of lettuce root cells. Water stress during growth can significantly enhance the tolerance of Belgian lettuce roots to low temperature stress, reducing its tolerance to low temperatures to -3 ° C