期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：12
页码：1641-1645
DOI：10.19026/ajfst.5.3403
出版社：MAXWELL Science Publication
摘要：Few studies have investigated the alkali-based salt resistance aspect of plants. Here, we used 2 pumpkin cultivars (' Cucurbita ficifolia Bouch.' and 'Chuandilong') to study the growth and physiological response mechanisms of pumpkin to different levels of NaHCO3 stress. After second true leaf development, pumpkin seedlings were treated with varying levels of NaHCO3 stress (0, 30, 60 and 90 mmol/L) during sand culture. The chlorophyll content, electrolyte leakage, malondialdehyde (MDA) contents, proline contents, soluble sugar contents and superoxide dismutase (SOD) and peroxidase (POD) activities of both cultivars were investigated. Finally, the growth and physiological indexes of pumpkin seedlings under NaHCO3 stress were explored. The results showed that the chlorophyll a, chlorophyll b and total chlorophyll of both pumpkin seedlings increased with exposure to low NaHCO3 concentrations (0-30 mmol/L) and then decreased with exposure to 30-90 mmol/LNaHCO3 and all reached their minimum values with exposure to 90 mmol/L NaHCO3. Under the latter stress, the rate of decrease in total chlorophyll content of ' C. ficifolia Bouch.' was higher than that of 'Chuandilong'. However, electrolyte leakage, MDA content, proline content, soluble sugar content and SOD and POD activities increased with the escalation of NaHCO3 concentration and peaked after exposure to 90 mmol/LNaHCO3. The rates of increase in electrolyte leakage and MDA contents of '' C. ficifolia .' were higher than those of 'Chuandilong' at this NaHCO3 concentration. These results suggested that under greater NaHCO3 stress, these pumpkin cultivars showed significant inhibition of growth, with '' C. ficifolia Bouch.' being more sensitive than 'Chuandilong' to NaHCO3 stress. Injury caused by NaHCO3 stress was most likely mitigated by increasing the antioxidant activities of SOD and POD and accumulating proline and soluble sugar contents to facilitate osmotic adjustment.
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