根溫處理對水耕小白菜地上部生理之影響

Effects of Root Temperatures on the Physiology of Pak Choi (Brassica campestris L.var. chinensis) Shoot Cultured in Nutrient Solution

劉啟祥(Chie-Hsiang Liu) ； 林深林(Shin-Lin Lin)

《花蓮區農業改良場研究彙報》 16期 (1998/12) Pp. 59-72

https://doi.org/10.6957/RBHDAIS.199812.0059

摘要

本省夏季容易出現高溫、高光照的現象，並且近來由於農業操作型態的改變，因此容易有高根溫的發生。本實驗係利用小白菜－農試所TVI4510及亞蔬中心之B.00049品系為實驗材料，進行根溫25℃、30℃以及35℃處理二週的實驗。由結果顯示高根溫對地上部造成影響，包括有：增加過氧化酵素的活性與MDA的含量，並且改變可溶性蛋白質與游離胺基酸的含量。而地上部生理現象的改變，則可能與地上部發生老化有關。另外高根溫也對地上部的營養元素含量狀況造成影響，但是並不改變葉片水勢與氣孔導度。

關鍵字

小白菜 ； 高根溫 ； 老化

並列摘要

Two cultivars of Pak Choi (Brassica campestris L. var. chinensis) were used to study the physiology of the vegetable cultured in solution with supraoptimal temperatures. B.00049 from AVRDC and TVI4510 from TARI were treated in different root temperature inclued 25℃, 30℃, and 35℃ two weeks.The result showed that the effects of high root temperature on shoot physiology were: increasing peroxidase activity, and increasing MDA content, the free amino acid content and soluble protein content were also changed with increasing temperature. These changes indicate that the high root temperature may induce the senescence process of the shoot. Although the mineral elements content in the shoot was changed by the raising temperature, but both leaf water potential and stomata conductivity were not changed.

並列關鍵字

Pak Choi ； Supraoptimal root temperature ； Senescence