不同温度对大白菜叶绿素含量的影响.

This experiment studied the factors affecting the difference of chlorophyll a, chlorophyll b, and chlorophyll (a+b) accumulation in different varieties of Chinese cabbage under low temperature and high temperature, and analyzed the adaptability of Chinese cabbage to chlorophyll under temperature stress. The contents of chlorophyll a, chlorophyll b and chlorophyll (a+b) of 15 kinds of Chinese cabbage were different under the condition of 0℃, which was related to the variety. The content of chlorophyll a in 11 of the 15 varieties of Chinese cabbage decreased after the temperature dropped, and the content of chlorophyll b in all varieties decreased at low temperature. The content of chlorophyll (a+b) in 10 kinds of Chinese cabbage decreased after 0 ℃, and the content of chlorophyll (a+b) in 5 kinds of Chinese cabbage increased after 0℃ . The contents of chlorophyll a, chlorophyll b and chlorophyll (a+b) in 5 varieties of Chinese cabbage were different under high temperature treatment. This experiment provides reference for the cultivation and variety creation of “lion head” Chinese cabbage. [ABSTRACT FROM AUTHOR]