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为探索菜用甘薯抗寒机理,以'宁菜3号'、'CH-2'、'福薯18'、'福薯10号'4个菜用甘薯品种为试验材料,采用温室越冬和人工气候室模拟低温胁迫的方法,对菜用甘薯抗寒性与POD、SOD活性及可溶性蛋白质含量间的关系进行了研究.结果表明:受低温胁迫后,'宁菜3号'、'CH-2'的POD活性增加速度快、活性强、酶活力持久,SOD活性高,SOD活性及可溶性蛋白质含量下降幅度相对较小.在低温胁迫后,POD、SOD活性变化及可溶性蛋白质含量的不同可能是引起菜用甘薯抗寒性差异的原因之一.本研究对菜用甘薯栽培的品种选择具有一定的指导意义,为进一步探索菜用甘薯抗寒机理提供参考.“,”In order to explore the cold resistance mechanism of vegetable sweet potato, four sweet potato varieties ('Ningcai No.3', 'CH-2', 'Fukushu 18' and 'Fushu 10') were used as experimental materials. Meanwhile, low-temperature stress was simulated through greenhouse wintering and artificial climate chamber. Thus, the relationship between cold resistance and POD, SOD activity, soluble protein content in vegetable sweet potato was studied. The results showed that, under low temperature stress, the POD activity of 'Ningcai No.3', 'CH-2' increased rapidly, and its activity was strong, but the decline of SOD activity and soluble protein content was relatively small and SOD activity was high. The change of POD, SOD activity and the difference of the soluble protein content might be one of the reasons for the difference of cold resistance of vegetable sweet potato after low temperature stress. There might have a guiding significance for the selection of vegetable sweet potatoes in this study, and provided a reference for further exploring of cold resistance mechanism in vegetable sweet potatoes.