Effect of low temperature on the content N and chlorophyll in leaves of pepper seedlings | 低温对辣椒幼苗叶片氮及叶绿素含量的影响
2009
Bai Qinghua, Gansu Agricultural University, Lanzhou(China),College of Agronomy | Guo Xiaodong, Gansu Aeademy of Agricultural Seienees, Lanzhou(China),Institute of Vegetable | Wang Ping, Gansu Aeademy of Agricultural Seienees, Lanzhou(China),Institute of Vegetable
chinois. 在模拟日光温室的条件下,研究了低温对辣椒幼苗叶片内氮和叶绿素含量的影响,结果表明：低温可引起幼苗叶片氮素含量的下降,15℃/9℃低温处理的叶片氮素含量大幅下降,处理15 d后较处理前叶绿素下降了6.63%,15℃/9℃和10℃/5℃低温处理15 d后叶绿素a、叶绿素b及叶绿素（a＋b）均下降,其中10℃/5℃处理较28℃/18℃处理,叶绿素a下降了45.6%、叶绿素b下降了42.5%,叶绿素（a＋b）下降了4.48%;结果还显示,辣椒幼苗叶片氮含量与叶绿素含量间呈正相关,叶片叶绿素含量随氮含量的增加而增加.[著者文摘]
Afficher plus [+] Moins [-]anglais. The effects of low temperature were investigated on the content of N and chlorophyll in pepper leaves under controlled conditions of sunshine used greenhouse in this paper. The results showed low temperature decreased the content of N. The treatment of 15 ℃/9 ℃reduced significantly the content of N, which decreased of 6. 63 % after 15 d compar for 15 d reduced the content of Chl a, Chl b an 45.6 % of Chla, 42.5 % of Chl b and 4. 48 %of There was a positive relationship between the nit ed with 0 d. Both 15 ℃/9 ℃ and 10 ℃/5 ℃ treatments d Chl （a＋b）. The treatment of 10 ℃/5 ℃ decreased Chl （a＋b） compared with the treatment of 28 ℃/18 ℃. rogen content and chlorophyll content.
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