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本文研究了衰老过程中硫硒配施对大蒜生长、品质及抗氧化能力的影响。结果显示,硒的施用显著提高大蒜干鲜重、鳞茎鲜重和横径,降低了MDA含量,提高了处理200 d的Fv/Fm值与叶绿素含量,促进了大蒜的生长。硒处理均显著提高了谷胱甘肽过氧化物酶(GSH-Px)活性;降低了超氧化物歧化酶(SOD)活性;低硫浓度下低硒处理提高了过氧化氢酶(CAT)活性,高硫浓度下,CAT活性随硒浓度升高而升高;处理160 d的过氧化物酶(POD)活性变化与CAT相同,硒处理200 d时,低硫浓度下POD活性降低,高硫浓度下POD活性呈先上升后下降趋势。硒处理提高了大蒜鳞茎Vc和大蒜素含量。可溶性蛋白含量在低硫浓度下随硒浓度升高而降低,而在高硫浓度随之升高;可溶性糖含量变化与可溶性蛋白恰好相反。综合各指标以低硫低硒处理(2 mmol·L-1 S+3μmol·L-1 Se)为最优。
In this paper, the effects of sulfur and selenium application on the growth, quality and antioxidant capacity of garlic during senescence were studied. The results showed that the application of selenium significantly increased the fresh and dry weight of garlic, fresh weight and diameter of bulb, decreased the content of MDA and increased the Fv / Fm value and chlorophyll content of 200 d treatment, and promoted the growth of garlic. Selenium treatment significantly increased glutathione peroxidase (GSH-Px) activity and decreased superoxide dismutase (SOD) activity; low selenium treatment increased catalase (CAT) activity , The activity of CAT increased with the increase of selenium concentration at high sulfur concentration. The activity of peroxidase (POD) at the 160th day was the same as that of CAT. After 200 days of selenium treatment, the activity of POD decreased under low sulfur concentration, Concentration of POD activity was first increased and then decreased. Selenium treatment increased garlic bulb Vc and allicin content. The content of soluble protein decreased with the increase of selenium concentration at low sulfur concentration, but increased with the increase of high sulfur concentration. The change of soluble sugar content was opposite with that of soluble protein. The combination of low sulfur and low selenium treatment (2 mmol·L-1 S +3 μmol·L-1 Se) was the best for all indexes.