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种子萌发过程中淀粉酶对酸雨胁迫的响应

Keywords: 酸雨,种子萌发,淀粉酶,还原性糖

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Abstract:

以pH2.0、2.5、3.0、3.5、4.0、5.0的模拟酸雨处理水稻种子,研究了酸雨胁迫时间和胁迫强度对种子萌发淀粉酶活性的影响。结果表明,与CK相比,3指标对酸雨胁迫的响应随胁强增加而增加。pH2.5胁迫1d、pH3.0胁迫3d显著提高淀粉酶活性、还原糖量,结合宏观表象得,此时积累的还原糖多用于种子萌发和幼苗生长;淀粉酶活性、还原糖不能恢复的最小胁时为4d。表明淀粉酶活性改变是导致萌发发生变化的内在因素。研究还揭示,pH2.0胁迫3d、pH2.5胁迫6d对α-淀粉酶活性具致命性影响,β-淀粉酶对酸雨胁迫敏感性强于α-淀粉酶。

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