Osmotic and salt stress-induced alteration in soluble carbohydrate content in wheat seedlings
Osmotic and salt stress-induced alteration in soluble carbohydrate content in wheat seedlings
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DOI：
10.2135/cropsci2000.402482x
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发表时间：
2000-03-01
期刊：
影响因子：
2.3
通讯作者：
Galiba, G
中科院分区：
文献类型：
--
作者：
Kerepesi, I;Galiba, G
干旱和盐胁迫对小麦(Triticum aestivum L.)对幼苗进行了检测，以确定主要糖组分在适应过程中的参与情况。对耐旱性和耐盐性不同的4个小麦品种的水培苗进行了连续的水分(聚乙二醇)和盐度(NaC L)胁迫处理。测定了茎(非光合作用组织)的总水溶性碳水化合物(WSC)、葡萄糖、果糖、蔗糖和果糖含量。耐性品种比敏感品种积累更多的可溶性碳水化合物。离子和非离子胁迫都会增加还原糖、蔗糖和果糖的浓度。在非离子胁迫条件下，耐旱品种蔗糖积累量显著高于敏感品种。从聚乙二醇盐溶液转移到含盐溶液后，植株果聚糖含量的变化与品种有关，耐盐品种果聚糖含量增加，盐敏感品种果聚糖含量降低。这些结果表明，WSC可能是一个有用的标记，用于选择更耐旱或耐盐的基因。组成WSC增加的糖的类型似乎不是一个可靠的标志，因为最初的反应是单糖增加，而延迟反应是果糖增加。
The effect of drought and salt stresses on the water soluble carbohydrate content in wheat (Triticum aestivum L.) seedlings was examined to characterize the involvement of major sugar components in the adaptive processes. Hydroponically grown seedlings of four wheat varieties differing in drought and salt tolerance were exposed to consecutive water (polyethylene glycol, PEG) and salinity (NaCl) stresses. Total water-soluble carbohydrate (WSC), glucose, fructose, sucrose, and fructan content of stems (non-photosynthetic tissue) were determined. Tolerant genotypes accumulated more soluble carbohydrate than did sensitive ones. Both ionic and non-ionic stresses increased the concentration of reducing sugars, sucrose, and fructans. Drought tolerant varieties accumulated sucrose to a significantly greater level than did sensitive ones under non-ionic stress condition. Changes in fructan content of plants after transfer from PEG to NaCl containing solutions were genotype dependent, increasing in salt tolerant and decreasing in salt sensitive cultivars. These results indicate that WSC might be a useful marker for selecting genotypes that are more drought or salt tolerant. The type of sugar comprising the increase in WSC appears to be a less reliable marker since the initial response was an increase in monosaccharides and the delayed response was an increase in fructan.