新疆3个鲜食枣品种的抗寒性评价

doi:10.6048/j.issn.1001-4330.2023.04.016

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (4): 916-924.DOI: 10.6048/j.issn.1001-4330.2023.04.016

• 园艺特产·林业·设施农业 • 上一篇下一篇

新疆3个鲜食枣品种的抗寒性评价

刘敏¹(), 靳娟², 阿布都卡尤木·阿依麦提¹^,², 樊丁宇¹^,²(), 郝庆², 杨磊², 赵晓梅², 耿文娟¹()

1.新疆农业大学园艺学院,乌鲁木齐 830052
2.新疆农业科学院园艺作物研究所/农业部新疆地区果树科学观测实验站,乌鲁木齐 830091

收稿日期:2022-07-29 出版日期:2023-04-20 发布日期:2023-05-06
通信作者: 樊丁宇(1983-),男,山西忻州人,副研究员,研究方向为枣树栽培与生理,(E-mail)fandingyu2413@163.com;耿文娟(1983-),女,新疆阿勒泰人,副教授,博士,博士研究生导师,研究方向为果树种质资源,(E-mail)gwj0526@163.com
作者简介:刘敏(1998-),女,贵州黎平人,硕士研究生,研究方向为果树栽培与生理,(E-mail)1615271849@qq.com
基金资助:
新疆维吾尔自治区科技支疆项目(2020E0212);中央财政林业改革发展资金项目“鲜食枣新品种优质高效栽培技术示范与推广”(New [2020]TG17);新疆红枣产业技术体系专项资金(XJCYTX-01)

Evaluation of cold resistance of three fresh edible jujube cultivars in Xinjiang

LIU Min¹(), JIN Juan², Abudoukayoumu Ayimaiti¹^,², FAN Dingyu¹^,²(), HAO Qing², YANG Lei², ZHAO Xiaomei², GENG Wenjuan¹()

1. College of Forestry and Landscape Architecture, Xinjiang Agricultural University, Urumqi 830052, China
2. Scientific Observing and Experimental Station of Pomology/ Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China

Received:2022-07-29 Online:2023-04-20 Published:2023-05-06
Correspondence author: FAN Dingyu(1983-), male, Xinzhou, Shanxi, associate researcher, research direction is jujube cultivation and physiology, (E-mail)fandingyu2413@163.com;GENG Wenjuan(1983-), female, Altay, Xinjiang, associate professor, doctor, doctoral tutor, research direction is fruit tree germplasm resources, (E-mail)gwj0526@163.com
Supported by:
S & T Assisting Xinjiang Project of Xinjiang Uygur Autonomous Region(2020E0212);Central Finance Forestry Reform and Development Fund Project "Demonstration and Promotion of New Varieties of Fresh Jujube High-quality and High-Efficiency Cultivation Technology"(New [2020]TG17);Xinjiang Jujube Industrial Technology System(XJCYTX-01)

摘要/Abstract

摘要：

【目的】研究3个鲜食枣品种的抗寒能力,为新疆鲜食枣品种的区域栽培布局提供依据。【方法】2020年1月,采集伏脆蜜、京沧1号、冬枣的一年生枝条,利用超低温冰箱人工模拟低温环境(-10℃~-35℃)处理枝条,测定萌芽率、相对电导率、渗透调节物质、丙二醛含量,3个品种半致死温度(LT₅₀)由各自的相对电导率配合Logistic方程得到,再结合主成分分析和隶属函数,综合评价3个鲜食枣品种的抗寒性。【结果】随着处理温度的下降,3个枣品种枝条的萌芽率呈现不同程度的下降,但均在-25℃降至0;相对电导率值、可溶性糖含量、丙二醛含量基本呈现上升趋势,但上升幅度不同;可溶性蛋白含量、游离脯氨酸含量则呈现“上升—下降—上升”的趋势;伏脆蜜、京沧1号、冬枣的半致死温度从高到低分别为-20.44、-19.91和-19.53℃。2个主成分能表示三个品种各个指标71.189%的信息,主成分1主要包含可溶性糖、萌芽率、丙二醛、可溶性蛋白、相对电导率的信息,主成分2包含脯氨酸的信息。而主成分分析与隶属函数的得分均为伏脆蜜最高,其次是冬枣,京沧1号最低。【结论】3个品种枝条的抗寒能力强弱依次为伏脆蜜、冬枣、京沧1号。在新疆南疆种植冬枣的区域,可选择抗寒能力强的伏脆蜜,而京沧1号抗寒性相对较弱,需在冬季及时做好防冻保护措施。

关键词: 抗寒性; LT₅₀; 主成分分析; 隶属函数

Abstract:

【Objective】To clarify the cold resistance of 3 fresh jujube varieties with great development potential and provide a basis for the regional cultivation layout of Xinjiang fresh jujube varieties. 【Methods】In January, 2020, the annual shoots of Fucuimi, Jingcang 1 and Dongzao were collected, and the shoots were processed in an ultra-low temperature refrigerator to artificially simulate a low temperature environment (-10—-35℃) to determine the germination rate, the relative conductivity, osmotic adjustment substance, and malondialdehyde content. The semi-lethal temperature (LT₅₀) of the three varieties were obtained from their respective relative conductivity and Logistic equation, and then combined with the principal component analysis and the membership function to comprehensively evaluate the cold resistance of the three fresh jujube varieties. 【Results】With the decrease of the treatment temperature, the germination rate of the branches of the three jujube varieties decreased to varying degrees, but all fell to 0 at -25℃; the relative conductivity value, soluble sugar content, and malondialdehyde content basically increased the soluble protein content and the free proline content showed a trend of "rising-falling-rising"; the semi-lethal temperature of Fucuimi, Jingcang 1 and Dongzao were -20.44, -19.91, -19.53℃, respectively. Principal component analysis showed that two principal components could represent 71.189% of the information of each index of the three varieties. Principal component 1 mainly contained information on soluble sugar, germination rate, malondialdehyde, soluble protein, and relative conductivity. Principal component 2 contained information on amino acids. The scores of principal component analysis and membership function of Fucuimi were the highest, followed by Dongzao, and the lowest in Jingcang 1.【Conclusion】The cold resistance of the branches of the three varieties were Fuqiuanmi, Dongzao and Jingcang 1. Therefore, in the areas where winter jujube is planted in southern Xinjiang, Fubrittle honey with strong cold resistance is suggested to be promoted, while Jingcang 1 is relatively weak in cold resistance, so timely anti-freezing protection measures should be taken in winter.

Key words: cold resistance; LT₅₀; principal component analysis; membership function

中图分类号:

S665.1

刘敏, 靳娟, 阿布都卡尤木·阿依麦提, 樊丁宇, 郝庆, 杨磊, 赵晓梅, 耿文娟. 新疆3个鲜食枣品种的抗寒性评价[J]. 新疆农业科学, 2023, 60(4): 916-924.

LIU Min, JIN Juan, Abudoukayoumu Ayimaiti, FAN Dingyu, HAO Qing, YANG Lei, ZHAO Xiaomei, GENG Wenjuan. Evaluation of cold resistance of three fresh edible jujube cultivars in Xinjiang[J]. Xinjiang Agricultural Sciences, 2023, 60(4): 916-924.

图/表 13

图1 低温胁迫后不同枝条萌芽率的变化

Fig.1 Changes of germination rate of different branches under low temperature stress

图2 低温胁迫后不同枝条相对电导率的变化

Fig.2 Changes of relative electrical conductivityof different branches under low temperature stress

表1 低温胁迫下枝条相对电导率Logistic方程和低温半致死温度(LT50)

Tab.1 Logistic equation of relative conductivity of branches and (LT50) under low temperature stress

品种 Cultivar	回归方程 Regression equation	相关系数(r) Correlation coefficient	LT₅₀(℃)
伏脆蜜Fucuimi	Y=3 258.935/(1+122.382e^-0.33X)	0.890	-20.44
京沧1号Jingcang 1	Y=5 057.776/(1+222.131e^-0.04X)	0.872	-19.91
冬枣Dongzao	Y=3 665.105/(1+146.027e^-0.036X)	0.918	-19.53

图3 低温胁迫后不同枝条可溶性糖的变化

Fig.3 Changes of soluble sugar in different branches after low temperature stress

图4 低温胁迫后不同枝条可溶性蛋白的变化

Fig.4 Changes of soluble proteins in different branches after low temperature stress

图5 低温胁迫后不同枝条游离脯氨酸的变化

Fig.5 Changes of free proline in different branches after low temperature stress

图6 低温胁迫后不同枝条丙二醛的变化

Fig.6 Changes of malondialdehyde in different branches under low temperature stress

图7 不同枝条抗寒指标间及其与温度的相关性注:表中*表示显著相关(P<0.05),**表示极显著相关(P<0.01)

Fig.7 Correlation between cold resistance indexes of different branches and their relationship with temperature Note: * in the table indicates significant correlation (P< 0.05), and ** indicates extremely significant correlation (P< 0.01)

表2 主成分特征值

Tab.2 Principal component eigenvalues

主成分 Principal component	起始特征值 Initial eigenvalues
主成分 Principal component	特征值 Characteristic values (λ)	解释方差 Variance explained (%)	累积解释方差 Cumulative variance explained (%)
1	3.213	53.555	53.555
2	1.058	17.634	71.189

表3 主成分初始因子荷载矩阵

Tab.3 Primary component initial factor load matrix

生化指标 Biochemical indexes	主成分1 Component 1	主成分2 Component 2
可溶性糖含量 Soluble sugar content	0.756	-0.063
可溶性蛋白含量 Soluble protein content	0.608	0.593
丙二醛含量MDA content	0.885	0.099
脯氨酸含量Proline content	0.419	0.578
相对电导率Relative conductivity	0.768	-0.532
萌芽率Germination rate	-0.85	0.274

表4 成分得分系数矩阵及贡献率

Tab.4 Component score coefficient matrix and contribution rate

	可溶性糖 Soluble sugar (X₁)	可溶性蛋白 Soluble protein (X₂)	丙二醛 Malondialdehyde (X₃)	脯氨酸 Proline (X₄)	相对电导率 Relative conductivity (X₅)	萌芽率 Germination rate (X₆)	贡献率 Contribution rate (P)
F₁	0.235	0.189	0.275	0.13	0.239	-0.265	0.535 55
F₂	-0.06	0.56	0.094	0.574	-0.503	0.259	0.176 34

表5 不同品种主成分的得分

Tab.5 The scores of principal components of different varieties

品种 Cultivar	伏脆蜜 Fucuimi	京沧1号 Jingcang 1	冬枣 Dongzao
得分 Score	0.041 145 399	-0.000 000 520	-0.000 000 198
排序 Order	1	3	2

表6 不同品种隶属函数得分

Tab.6 Membership function score of different varieties

生化指标 Biochemical indexes	伏脆蜜 Fucuimi	京沧1号 Jingcang 1	冬枣 Dongzao
可溶性糖含量 Soluble sugar content	0.276	0.284	0.525
可溶性蛋白含量 Soluble protein content	0.564	0.500	0.557
丙二醛含量 MDA content	0.615	0.474	0.429
脯氨酸含量 Proline content	0.659	0.427	0.395
相对电导率 Relative conductivity	0.607	0.619	0.587
萌芽率 Germination rate	0.436	0.426	0.426
得分 Score	0.526	0.455	0.486
排序 Order	1	3	2

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新疆3个鲜食枣品种的抗寒性评价

Evaluation of cold resistance of three fresh edible jujube cultivars in Xinjiang

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