Effect of Freezing Temperature and Time on Cold Resistance Indices of Walnut Shoots

doi:10.11924/j.issn.1000-6850.casb16020010

Abstract

Abstract: The aim was to determine the cold resistance of two walnut species ‘Wen-185’ and ‘Xin-2’ under different freezing temperatures and storage time. Walnut shoots were stored under room temperature (CK) and manual simulated low temperature for 5, 12, 24 h. The contents of soluble sugar, MDA, proline and SOD were detected and compared. The results showed that MDA, soluble sugar and proline of the two species with the same storage time but different temperatures differed slightly. The contents of soluble sugar of both species under the treatment of -10℃ for 5 h were higher than that of other treatments, increased by 2.54% and 0.56% compared with that of CK. MDA content of ‘Wen-185’ shoots decreased gradually under lower temperature stress, while MDA content of ‘Xin-2’ increased first, then decreased, and increased again. The low temperature caused some damages to the walnut shoots, but the proline did not change significantly in the whole process, so the proline content had no obvious correlation with frozen injury. SOD enzyme activity showed a decreasing trend, SOD enzyme activity of ‘Wen-185’ showed a decrease-increase-decrease-increase trend with the decrease of the storage temperature in 5, 12, 24 h treatment. The decreasing trend of SOD enzyme activity was clear in ‘Xin-2’ with the decrease of storage temperature in 5, 12, 24 h treatment. The soluble sugar and MDA contents had a great influence on the cold resistance of walnuts shoots. The comprehensive analysis of the physiological and biochemical indexes of cold resistance inferred that the cold resistance of ‘Wen-185’ was higher than that of ‘Xin-2’.

CLC Number:

S664. 1

Zaituniguli·Kuerban,Tuerxun·Tuerhong,Ye Kai and Ji Chunrong. Effect of Freezing Temperature and Time on Cold Resistance Indices of Walnut Shoots[J]. Chinese Agricultural Science Bulletin, 2016, 32(28): 22-27.

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