低盐胁迫下番茄根叶果抗氧化酶动态变化规律研究

doi:10.16420/j.issn.0513-353x.2025-0499

摘要/Abstract

摘要：

以‘香妃3号’樱桃番茄为试验材料，设置4个NaCl浓度梯度：0（对照）、1、2、3 g · L^-1，探究低盐胁迫对番茄植株生长和根叶果抗氧化酶活性的影响。结果表明，与对照相比，3 g · L^-1处理下茎粗、叶宽、叶绿素含量、单果质量、果实纵横径、根长、根表面积、根鲜样物质与干样物质均显著降低；番茄叶片的蒸腾速率和净光合速率显著提高，而最大光化学效率和初始荧光显著降低。在不同时期番茄果实过氧化氢酶（CAT）活性为2 g · L^-1处理最高，过氧化物酶（POD）活性为3 g · L^-1处理下最高，第4、5穗果实的超氧化物歧化酶（SOD）活性为2 g · L^-1处理下最高，均比对照显著提高。番茄根系POD活性3 g · L^-1处理最高，SOD与CAT活性 2 g · L^-1处理最高，均比对照显著提高。番茄第3穗果实的POD与第4穗果实的POD极显著相关，第4穗果实的CAT与第5穗果实CAT极显著相关。

关键词: 番茄, 低盐胁迫, 抗氧化酶活性

Abstract:

Using the‘Xiangfei 3’cherry tomato as the experimental material，four NaCl concentration gradients were set up：0（control），1，2，and 3 g · L^-1，to investigate the effects of low salt stress on the growth of tomato plants and the antioxidant enzyme activity in their roots，leaves，and fruits. The results showed that compared to the control，treatment with 3 g · L^-1 significantly reduced stem thickness，leaf width，chlorophyll content，fruit weight，fruit length and diameter，root length，root surface area，and both fresh and dry root biomass. At the same time，the transpiration rate and net photosynthetic rate of tomato leaves increased significantly，while the maximum photochemical efficiency and initial fluorescence decreased significantly. The results showed that compared to the control，treatment with 3 g · L^-1significantly reduced stem thickness，leaf width，chlorophyll content，fruit weight，fruit length and diameter，root length，root surface area，and both fresh and dry root biomass. At the same time，the transpiration rate and net photosynthetic rate of tomato leaves increased significantly，while the maximum photochemical efficiency and initial fluorescence decreased significantly. At different stages，the catalase（CAT）activity in tomato fruits was highest under the 2 g · L^-1 treatment，peroxidase（POD）activity was highest under the 2 g · L^-1 treatment，and superoxide dismutase（SOD）activity in the fruits of the 4th and 5th clusters was highest under the 2 g · L^-1 treatment，all showing a significant increase compared to the control. The highest POD activity in tomato roots was seen with the 3 g · L^-1 treatment，while SOD and CAT activities were highest with the 2 g · L^-1 treatment，all significantly higher than the control. POD in the third cluster of tomato fruits was highly significantly correlated with POD in the fourth cluster，and CAT in the fourth cluster was highly significantly correlated with CAT in the fifth cluster.

Key words: tomato, low salt stress, antioxidant enzyme activity

康磊, 朱彦哲, 梁敏, 吴龙国. 低盐胁迫下番茄根叶果抗氧化酶动态变化规律研究[J]. 园艺学报, 2026, 53(8): 2431-2442.

KANG Lei, ZHU Yanzhe, LIANG Min, WU Longguo. Study on the Dynamic Changes of Antioxidant Enzymes in Tomato Roots，Leaves and Fruits Under Low Salt Stress[J]. Acta Horticulturae Sinica, 2026, 53(8): 2431-2442.

图/表 9

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NaCl/（g · L^-1）	株高/cm Plant height	茎粗/mm Stem thick	叶片数 Number of leaves	叶长/cm Length of blade	叶宽/cm Blade width	叶绿素相对含量 SPAD
0（对照Control）	242.67 ± 2.03 a	8.36 ± 0.20 a	18.33 ± 0.67 a	44.00 ± 2.31 a	29.00 ± 0.58 a	46.87 ± 0.52 a
1	225.33 ± 8.88 ab	8.02 ± 0.12 a	18.33 ± 0.88 a	37.67 ± 2.19 ab	29.33 ± 1.45 a	43.93 ± 0.61 a
2	173.33 ± 35.26 b	7.99 ± 0.30 a	18.33 ± 0.67 a	38.33 ± 1.45 ab	22.67 ± 1.45 b	40.23 ± 0.44 b
3	199.67 ± 3.84 ab	6.70 ± 0.04 b	16.67 ± 0.33 a	32.00 ± 1.53 b	22.00 ± 1.15 b	37.50 ± 2.00 b

NaCl/（g · L^-1）	株高/cm Plant height	茎粗/mm Stem thick	叶片数 Number of leaves	叶长/cm Length of blade	叶宽/cm Blade width	叶绿素相对含量 SPAD
0（对照Control）	242.67 ± 2.03 a	8.36 ± 0.20 a	18.33 ± 0.67 a	44.00 ± 2.31 a	29.00 ± 0.58 a	46.87 ± 0.52 a
1	225.33 ± 8.88 ab	8.02 ± 0.12 a	18.33 ± 0.88 a	37.67 ± 2.19 ab	29.33 ± 1.45 a	43.93 ± 0.61 a
2	173.33 ± 35.26 b	7.99 ± 0.30 a	18.33 ± 0.67 a	38.33 ± 1.45 ab	22.67 ± 1.45 b	40.23 ± 0.44 b
3	199.67 ± 3.84 ab	6.70 ± 0.04 b	16.67 ± 0.33 a	32.00 ± 1.53 b	22.00 ± 1.15 b	37.50 ± 2.00 b

果穗位置 Truss	NaCl/（g · L^-1）	单果质量/g Fruit weight	果实纵经/mm Fruit longitudinal diameter	果实横径/mm Fruit transverse diameter	果形指数 Fruit shape index
3	0（对照Control）	16.50 ± 1.21 a	35.48 ± 0.74 a	34.53 ± 0.56a	1.02 ± 0.04 b
	1	15.87 ± 0.88 a	31.49 ± 0.53 b	29.64 ± 0.72 b	1.03 ± 0.01 b
	2	14.60 ± 0.70 b	30.03 ± 1.19 c	28.59 ± 1.04 b	1.11 ± 0.05 a
	3	14.87 ± 0.78 b	29.09 ± 0.93 d	28.42 ± 0.46 c	1.07 ± 0.04 a
4	0（对照Control）	19.57 ± 1.37 a	33.37 ± 0.71 a	32.13 ± 0.62 a	1.05 ± 0.01 a
	1	15.20 ± 0.67 b	29.91 ± 0.16 c	28.77 ± 0.56 b	1.04 ± 0.02 a
	2	13.20 ± 1.06 b	30.73 ± 0.55 b	27.71 ± 0.95 b	1.04 ± 0.02 a
	3	12.63 ± 1.42 b	29.83 ± 1.26 c	26.69 ± 1.11 c	1.04 ± 0.01 a
5	0（对照Control）	22.80 ± 3.35 a	35.03 ± 2.06 a	33.10 ± 1.84 a	1.06 ± 0.01 a
	1	21.90 ± 3.25 a	33.50 ± 2.12 a	32.27 ± 1.68 a	1.12 ± 0.01 a
	2	19.30 ± 0.64 b	33.88 ± 0.94 a	31.16 ± 0.25 b	1.09 ± 0.02 a
	3	16.40 ± 1.01 c	31.64 ± 1.33 b	29.47 ± 0.37 c	1.06 ± 0.03 a

果穗位置 Truss	NaCl/（g · L^-1）	单果质量/g Fruit weight	果实纵经/mm Fruit longitudinal diameter	果实横径/mm Fruit transverse diameter	果形指数 Fruit shape index
3	0（对照Control）	16.50 ± 1.21 a	35.48 ± 0.74 a	34.53 ± 0.56a	1.02 ± 0.04 b
	1	15.87 ± 0.88 a	31.49 ± 0.53 b	29.64 ± 0.72 b	1.03 ± 0.01 b
	2	14.60 ± 0.70 b	30.03 ± 1.19 c	28.59 ± 1.04 b	1.11 ± 0.05 a
	3	14.87 ± 0.78 b	29.09 ± 0.93 d	28.42 ± 0.46 c	1.07 ± 0.04 a
4	0（对照Control）	19.57 ± 1.37 a	33.37 ± 0.71 a	32.13 ± 0.62 a	1.05 ± 0.01 a
	1	15.20 ± 0.67 b	29.91 ± 0.16 c	28.77 ± 0.56 b	1.04 ± 0.02 a
	2	13.20 ± 1.06 b	30.73 ± 0.55 b	27.71 ± 0.95 b	1.04 ± 0.02 a
	3	12.63 ± 1.42 b	29.83 ± 1.26 c	26.69 ± 1.11 c	1.04 ± 0.01 a
5	0（对照Control）	22.80 ± 3.35 a	35.03 ± 2.06 a	33.10 ± 1.84 a	1.06 ± 0.01 a
	1	21.90 ± 3.25 a	33.50 ± 2.12 a	32.27 ± 1.68 a	1.12 ± 0.01 a
	2	19.30 ± 0.64 b	33.88 ± 0.94 a	31.16 ± 0.25 b	1.09 ± 0.02 a
	3	16.40 ± 1.01 c	31.64 ± 1.33 b	29.47 ± 0.37 c	1.06 ± 0.03 a

NaCl/（g · L^-1）	长度/cm Length	表面积/cm² Surface area	体积/cm³ Volume	鲜样质量/g Fresh weight	干样质量/g Dry weight
0（对照Control）	2 039.45 ± 515.98 a	1 849.99 ± 454.15 a	411.23 ± 110.51 a	16.28 ± 3.99 a	2.20 ± 0.43 a
1	932.80 ± 94.49 b	908.98 ± 124.83 b	224.43 ± 53.19 b	8.48 ± 0.79 b	1.08 ± 0.12 b
2	1 043.40 ± 101.91 b	1 005.23 ± 63.66 b	258.14 ± 41.59 b	10.05 ± 0.34 b	1.32 ± 0.06 b
3	682.66 ± 66.15 b	803.62 ± 85.88 b	213.63 ± 28.50 b	8.51 ± 1.28 b	1.06 ± 0.18 b