Responses of Rice and Pea Plants to Hardening with Low Doses of Ultraviolet-B Radiation
Responses of Rice and Pea Plants to Hardening with Low Doses of Ultraviolet-B Radiation
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DOI：
10.1071/pp9940563
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发表时间：
1994
期刊：
影响因子：
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通讯作者：
J. He;L.-K. Huang;W. Chow;M. Whitecross;JM Anderson
中科院分区：
文献类型：
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作者：
J. He;L.-K. Huang;W. Chow;M. Whitecross;JM Anderson
两个水稻品种（Oryza sativa L.）cw. ErBai Ai和Lemont）和豌豆（Pisum sativum L.）CV. Greenfeast）到低日剂量的UV-B辐射，以探讨UV-B耐受性的机制。水稻植株硬化的研究。二白艾产生更多的紫外吸收化合物比cv。Lemont;然而，CV. Lemont产生更多的水溶性蛋白，这可能与其更强的UV-B耐受性有关。这些反应的发生对水稻叶片的光合特性没有明显的有害影响。与此相反，相同的硬化剂量造成损害豌豆植物，如光合量子效率，最大光合能力和叶绿素含量单位叶面积，以及水溶性和总蛋白质含量的下降。两个水稻品种获得的耐受性随后高UV-B剂量的硬化处理的持续时间增加。相反，硬化处理加剧了豌豆植物随后暴露于高UV-B剂量的光合机构的损害。看来，防御紫外线B辐射，CV。二白艾更依赖于紫外吸收化合物的合成，而CV。Lemont更多地依赖于保护性的水溶性酶的合成;然而，这两种策略似乎都不能在豌豆植物中有效地发挥作用。
Responses of two rice cultivars (Oryza sativa L. cw. Er Bai Ai and Lemont) and a pea plant (Pisum sativum L. cv. Greenfeast) to low daily doses of ultraviolet-B (UV-B) radiation were measured to explore mechanisms underlying UV-B tolerance. On hardening of rice plants, cv. Er Bai Ai produced more UV-absorbing compounds than cv. Lemont; however, cv. Lemont produced more water-soluble proteins, which may be related to its greater UV-B tolerance. These responses occurred without apparent deleterious effects on the photosynthetic properties of rice leaves. In contrast, the same hardening doses caused damage to pea plants, as indicated by decreases in photosynthetic quantum yield, maximum photosynthetic capacity and chlorophyll content per unit leaf area, as well as water-soluble and total protein contents. The acquired tolerance of the two rice cultivars to a subsequent high UV-B dose increased with the duration of the hardening treatment. In contrast, the 'hardening' treatment exacerbated the damage to the photosynthetic apparatus of pea plants subsequently exposed to a high UV-B dose. It appears that for defence against UV-B radiation, cv. Er Bai Ai relies more upon the synthesis of UV-absorbing compounds, while cv. Lemont depends more upon the synthesis of protective, watersoluble enzymes; however, neither strategy seems to operate effectively in pea plants.