利用隶属函数法对铁线莲属苗期耐热性的综合评价
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摘要
本研究选取了14个铁线莲观赏品种和7个野生种的扦插苗为材料,在高温(40℃)处理下,测定铁线莲属叶片的相对含水量、细胞质膜相对透性、脯氨酸含量等生理指标,并采用主成分分析、隶属函数分析以及回归分析法对它们进行耐热性综合评价。结果表明:叶片相对电导率、脯氨酸含量可作为耐热性评价的指标,根据综合评价值,铁线莲耐热性可分为四个等级:耐热,区间范围为(0.50,1.00]、较耐热,区间范围为(0.25,0.50]、耐热性中等,区间范围为(0.20,0.25]、耐热性差,区间范围为(0.00,0.20]。筛选出耐热的品种或种为:山木通、威灵仙、里昂村庄、短柱铁线莲、大叶铁线莲、单叶铁线莲、毛蕊铁线莲、柱果铁线莲、雪舞、戴纽特;较耐热的品种或种为:包查德女伯爵、水晶喷泉、瑞加娜、比尔麦肯兹、西尔维娅丹妮;耐热性适中的品种为:莫妮卡、紫罗兰之星、爱莎;耐热性差的品种为:雀斑、中国红、罗曼蒂克。材料耐热性预测值与综合评价值呈极显著相关。
In this study,seedlings of 7 wild Clematis individuals and 14 accessions of cultivarswere selected as experimental materials.Contents of proline(PRO),relative water(RWC) and relative permeability of plasma membranewere determined and analyzed under condition of artificial simulated high temperature(40℃).Principal component,subordinate function analyses and stepwise regression analysismethod wereused to evaluate the heat resistance of them.The determination results show that contents of proline(Pro),relative water(RWC) and relative permeability of plasma membranecould be used as heattolerance evaluation indexes.According to the comprehensive evaluation value,heat tolerance of Clematis can be divided into four levels:heat tolerance is the strongest,the ranged from 0.50 to 1.00.Heat tolerance is stronger,the ranged from 0.25 to 0.50.Heat tolerance is weaker,the ranged from 0.20 to 0.25.Heat tolerance is theweakest,the ranged from 0.00 to 0.20.Heat tolerance is the strongest:Clematis finetiana,Clematis chinensis,Clematis‘Ville de Lyon',Clematis cadmia,Clematis heracleifolia,Clematis henryiOliv,Clematis lasiandra,Clematis uncinata Champ,Clematis' Snowdrift',Clematis' Danuta';heat tolerance is stronger:Clematis' Comtesse de Bouchaud',Clematis‘Crystal Fountain',Clematis‘Regina',Clematis‘Bill MacKenzie',Clematis' Sylvia Denny';Heat tolerance is weaker:Clematis' Monika',Clematis' EtoileViolette',Clematis' Asao'.Heat tolerance is theweakest:Clematis‘Freckles',Clematis‘Westerplatte',Clematis‘Romantika'.A significantcorrelation(P<0.001,R=0.994) between predictive value(VP) and D was also found.
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