RESPONSE OF TOMATO CULTIVARS TO SALINITY
RESPONSE OF TOMATO CULTIVARS TO SALINITY
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DOI：
10.1007/bf00013017
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发表时间：
1993-03-01
期刊：
影响因子：
4.9
通讯作者：
BOLARIN, MC
中科院分区：
文献类型：
--
作者：
ALFOCEA, FP;ESTAN, MT;BOLARIN, MC
以5个番茄品种（L.在0至140 mM NaCl的范围内施加3周和10周，检查不同耐盐程度的番茄（cesculentum Mill）。从Na和Cl积累以及K、Ca和Mg含量的维持来判断，最耐盐的品种（Pera和GC-72）表现出不同的反应。更高的耐盐性的CV佩拉与较高的Cl和Na的积累和较低的K含量的拍摄比其他品种中发现的，典型的盐生植物对盐度的反应。然而，更大的耐盐性的品种GC-72与保留的Na和Cl在根中，限制其易位到地上部和维护钾的选择性在盐条件下。其余品种的耐盐机制与品种GC-72相似，因为它们首先将Na和Cl从芽中排除，并将其积累在根中;随着处理时间的延长，仅在盐敏感性最强的品种中丧失了调节植物中Na和Cl浓度的能力（Volgogradskij），导致两种离子大量涌入地上部。一些番茄品种对盐敏感可能是由于Na和Cl离子的毒害作用以及盐诱导的营养失衡，植株生长与Na、Cl含量呈负相关，与K、Ca含量呈正相关。本研究表明，番茄品种之间的生理反应不同，不存在单一的耐盐机制。
The responses of five tomato cultivars (L. esculentum Mill) of different degrees of salt tolerance were examined over a range of 0 to 140 mM NaCl applied for 3 and 10 weeks. Judged by both Na and Cl accumulations and maintenance of K, Ca and Mg contents with increasing salinity, the most tolerant cultivars (Pera and GC-72) showed different responses. The greater salt tolerance of cv Pera was associated with a higher Cl and Na accumulation and a lower K content in the shoot than those found in the other cultivars, typical of a halophytic response to salinity. However, the greater salt tolerance of cv GC-72 was associated with a retention of Na and Cl in the root, restriction of their translocation to the shoot and maintenance of potassium selectivity under saline conditions. The salt tolerance mechanisms that operated in the remaining cultivars were similar to that of cv GC-72, as at first they excluded Na and Cl from the shoots, accumulating them in the roots; with longer treatment, the ability to regulate Na and Cl concentrations in the plant was lost only in the most salt sensitive cultivar (Volgogradskij), resulting in a massive influx of both ions into the shoot.The salt sensitivity of some tomato cultivars to salinity could be due to both the toxic effect of Na and Cl ions and nutritional imbalance induced by salinity, as plant growth was inversely correlated with Na and Cl contents and directly correlated with K and Ca contents. This study displays that there is not a single salt tolerance mechanism, since different physiological responses among tomato cultivars have