| 李志强，，沛元，邱燕萍，李建光，凡超.减少荔枝果园肥料使用量的薄膜覆盖试验[J].广东农业科学,2014,41(3):52-55 |
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减少荔枝果园肥料使用量的薄膜覆盖试验 |
| Effects of NaCl stress on the growth and antioxidantsystem of eppermint (Mentha piperita L.) |
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| DOI： |
| 中文关键词: 地膜覆盖 糯米糍 产量 树势 施肥量 |
| 英文关键词: eppermint NaCl stress salt tolerance growth antioxidant system |
| 基金项目:国家荔枝龙眼产业技术体系专项（CARS-33-12）；
广东省现代农业产业技术体系专项（粤财教[2009]356 号） |
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| 中文摘要: |
| 为了减少荔枝果园施肥量，摸索省工、高效的栽培新技术，通过对地膜覆盖栽培（4 年不施肥）和普通的
生草栽培（按常规施肥）两种处理的对比观察，测定了糯米糍荔枝果园地表水分的周年变化，研究了地膜覆盖和生草
栽培两种处理对荔枝树势、产量的影响以及相关的生产成本。结果表明院在2009 年5 月~2011 年12 月，地膜覆盖处
理的地表水分变化缓慢、幅度小，平均含水量稍低于生草栽培对照；2009 年的果实裂果率大大低于对照，产量也明显
高于对照，冬季的树势亦好于对照；2010 年薄膜覆盖的果实裂果率虽然与对照相当，但产量仍然高于对照，冬春季荔
枝树的长势也好于对照；两者的裂果率在2011 年虽然没有明显差异，但薄膜覆盖的产量仍然比对照略高。2011 年，
参加试验的两组树势差异不大。2012 年春夏季节，处理树树势也优于对照。 |
| 英文摘要: |
| In order to discuss the physiological characteristics of salt tolerance in peppermint and provide the
theoretical basis for its development and utilization in saline areas, the effects of different concentrations of NaCl (0, 100,
150, 200, 250 mmol/L) on the growth and antioxidant system of peppermint were studied. 栽澡藻results showed that
peppermint could keep normal growth under 100 and 150 mmol/L NaCl stress by up -regulating the activities of
antioxidant enzymes (SOD, POD, CAT, APX) and the contents of non-enzymatic antioxidant (AsA, GSH, carotenoid) to
alleviate NaCl-induced oxidative stress. With the increase of concentrations of NaCl treatment (200 and 250 mmol/L), the
activities of antioxidant enzymes and the contents of non-enzymatic antioxidant initially increased but then decreased
within the duration of NaCl treatment, which resulted in the growth inhibition of peppermint. The higher the
concentrations of NaCl, the more the enzyme activities and antioxidant contents reduced. In all, results demonstrated
that eppermint could tolerate 150 mmol/L NaCl stress. Under this concentration of NaCl stress, peppermint had stronger
antioxidant capacity and could maintain normal growth. However, peppermint plants would be damaged under higher
concentrations of NaCl stress. |
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