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氮硫互作对韭菜总辛辣程度及其同化关键酶的影响
张烨达1,2,佟静1,王宝驹1,刘宁1,季延海1,梁浩1,王丽萍2,武占会3*
0
(1.北京市农林科学院 蔬菜研究所/农业农村部华北都市农业重点实验室,北京 100097;2.河北工程大学 园林与生态工程学院,河北 邯郸 056038;3.北京市农林科学院 国有资产与基地管理处,北京 100097)
摘要:
为明确氮硫互作对韭菜植株总辛辣程度和氮、硫素同化关键酶活性的影响,以韭菜品种‘京韭一号’为试材,采用水培模式处理,试验设定3个氮浓度(6、12和18 mmol/L),3个硫浓度(2、4和8 mmol/L),随机区组试验,在植株生长至第7、14、21和28天这4个不同生育周期节点时分别测定韭菜叶片的酶促丙酮酸(EPY)含量及硝酸还原酶(NR)、谷氨酰胺合成酶(GS)、ATP-硫酸化酶(ATPS)和氧乙酰丝氨酸(硫醇)裂解酶(OAS-TL)活性的动态变化。结果表明:EPY含量在植株生长至7、14与21 d时明显低于28 d;不同生育周期节点NR活性差异显著,氮硫素交互作用明显;GS活性响应程度剧烈并以植株长至28 d时水平最低;ATPS活性在植株长至7 d时水平最低且在中后期响应并不十分显著;OAS-TL活性呈现出平稳上升的趋势,但对氮硫素水平的敏感程度不及其他同化酶。韭菜发育过程中,氮素、硫素单一效应总体远低于元素间交互作用,氮硫素交互作用占据主导地位。韭菜植株硫素同化能力的提升与氮素水平密切相关,氮、硫素参与彼此的同化过程。综合考虑,建议水培韭菜营养液的氮素浓度为12 mmol/L,硫素浓度为2~4 mmol/L。该结论为水培韭菜氮、硫元素合理配施提供理论依据。
关键词:  韭菜      辛辣程度  酶活性  互作效应
DOI:10.11841/j.issn.1007-4333.2024.08.08
投稿时间:2023-07-15
基金项目:财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-24-B-02);北京市农林科学院青年科研基金资助项目(QNJJ202248);北京市农林科学院科技创新能力建设专项(KJCX20210402);河北省现代农业产业技术体系露地蔬菜创新团队项目(HBCT2021200211);河北省自然科学基金资助项目(C2021402014);北京市农林科学院蔬菜研究中心改革与发展项目(KYCX202306)
Effects of nitrogen and sulfur interaction on the gross flavor intensity and activities of key enzymes in Chinese chives
ZHANG Yeda1,2, TONG Jing1, WANG Baoju1, LIU Ning1, JI Yanhai1, LIANG Hao1, WANG Liping2, WU Zhanhui3*
(1.Beijing Vegetable Research Center/Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture and Rural Affairs, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;2.College of Landscape and Ecological Engineering, Hebei University of Engineering,Handan 056038, China;3.State Assets and Base Management Division, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097,China)
Abstract:
In order to clarify the effects of nitrogen and sulfur interaction on the total spiciness level of Chinese chive plants and the activities of key enzymes for nitrogen and sulfur assimilation, one Chinese chive variety ‘Jingjiu No.1’ was used as the test material and treated with hydroponic mode. Treatments of three different nitrogen concentrations (N1, N2, N3=6, 12, 18 mmol/L) and three different sulfur concentrations (S1, S2, S3=2, 4, 8 mmol/L) combination were set in a randomized block design. The dynamic changes of enzymatic pyruvate content (EPY) and activities of nitrate reductase (NR), glutamine synthetase (GS), ATP-sulfatase (ATPS) and oxyacetylserine (thiol) lyase (OAS-TL) in leaves of Chinese chives were determined at four different growth stages of 7 d, 14 d, 21 d and 28 d. The results showed that: The content of EPY at the first three periods of 7 d, 14 d and 21 d was significantly lower than that at the 28 d period. There were significant differences in NR activity in different growth cycles, and the interaction between nitrogen and sulfur was obvious. The response of GS activity was intense and its lowest level occurred at 28 d. The activity of ATPS was the lowest at 7 d and the response was not very significant in the middle and late stages. The activity of OAS-TL showed a steady upward trend, but its sensitivity to nitrogen and sulfur was lower than other assimilation enzymes. In summary, during the development of Chinese chive, the single effect of either nitrogen or sulfur is generally much lower, and the interaction between nitrogen and sulfur is dominant. The improvement of sulfur assimilation ability of Chinese chive plants is closely related to nitrogen level, and nitrogen and sulfur participate in each other’s assimilation process. Considering comprehensively, the nitrogen concentration of the hydroponic Chinese chive nutrient solution is 12 mmol/L, and the sulfur concentration is 2 to 4 mmol/L is recommended. This study provides a theoretical basis for the rational application of nitrogen and sulfur elements in hydroponic Chinese chives.
Key words:  Chinese chives  nitrogen  sulfur  flavor intensity  enzyme activities  interaction effect