Effects of Three Exogenous Substances on Heat Tolerance of Peony Seedlings
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Sites
2.2. Materials
2.3. Experimental Methods
2.3.1. Pretreatment in an Artificial Climate Box
2.3.2. Spraying Three Kinds of Exogenous Substances under High Temperature to Determine Physiological Indices
- EC1: Immersion conductivity value;
- EC2: Boiled conductivity value.
- C: Proline concentration in the extract (μg/mL obtained with standard curve);
- V: Total volume of extract (mL);
- A: The volume of supernatant liquid taken during the determination (mL);
- W: Sample weight (g).
- C: Sugar content obtained with standard equation (μg);
- A: The sample liquid volume taken during the determination (mL);
- V: Total extract amount (mL);
- N: Dilution multiple;
- W: Sample weight (g).
- C: The protein content (μg);
- VT: Total volume of extract (mL);
- VS: Sample dosage in determination (mL);
- W: Sample weight (g).
- ACK: Absorbance of light contrast tube;
- AE: Sample tube absorbance;
- Vt: Total volume of extract (mL);
- VS: The amount of sample added during determination (mL);
- W: Fresh weight of sample (g).
2.3.3. Data Analysis and Processing
- (1)
- The calculation of weight
- (2)
- Calculation of membership function value
- (3)
- Calculation of comprehensive index
3. Results
3.1. Effects of Exogenous Substances of Different Concentrations on Heat Tolerance of Peony Seedlings
3.2. Comparison of Heat Injury Index of Peony Seedlings under High Temperature Stress
3.3. Comparison of Malondialdehyde (MDA) Content in Leaves of Peony Seedlings under High Temperature Stress
3.4. Effect of Optimum Concentration of Exogenous Substances on Relative Electrical Conductivity of Peony Seedling Leaves under High Temperature Stress
3.5. Effect of Optimum Concentration of Exogenous Substances on Total Chlorophyll Content (Chl) of Peony Seedling Leaves under High Temperature Stress
3.6. Effect of Optimum Concentration of Exogenous Substances on Free Proline (Pro) Content of Peony Seedlings under High Temperature Stress
3.7. Effect of Optimum Concentration of Exogenous Substances on Soluble Sugar Content of Peony Seedling Leaves under High Temperature Stress
3.8. Effect of Optimum Concentration of Exogenous Substances on Superoxide Dismutase (SOD) Activity of Leaves of Peony Seedlings under High Temperature Stress
3.9. Effect of Optimum Concentration of Exogenous Substances on Soluble Proteins (SPs) in Leaves of Peony Seedlings under High Temperature Stress
3.10. Comprehensive Evaluation of Heat Tolerance of Peony Seedlings under Optimum Concentration of Exogenous Substances
4. Discussion
4.1. Effects of Different Concentrations of Exogenous Substances on Heat Resistance of Peony Seedlings
4.2. Induction of Heat Resistance of Peony under High Temperature Stress by Spraying Three Exogenous Substances
5. Conclusions
- After spraying different concentrations of SA, CaCl2, ABA and under stress at 40 °C for 2 days, the heat injury index (HII) and relative electrical conductivity (Rec) decreased first and then increased with the increase in SA, CaCl2 and ABA concentrations. The induction effect of 100 μmol/L SA, 40 mmol/L CaCl2 and 40 mg/L ABA on the heat resistance of peony was the best.
- The HII of peony increased continuously with the prolongation of high temperature stress time, and the optimum concentration of SA, CaCl2 and ABA was beneficial to reducing the HII of peony during high temperature stress.
- The optimum concentration of SA could significantly increase the stem and leaf dry weight and root dry weight of peony. The chlorophyll content (Chl) decreased continuously with the extension of high temperature stress time. Spraying the optimum concentration of SA, CaCl2 and ABA at the latter stage of stress (≥4 d) could slow down the decline rate of Chl content, reduce Rec and MDA content, increase SOD activity and increase SPs, Pro and SSs content of peony. The Rec and malondialdehyde (MDA) content increased continuously with the prolongation of high temperature stress time; the activity of superoxide dismutase (SOD) decreased first, then increased and then decreased; and the contents of soluble proteins (SPs), free proline (Pro) and soluble sugars (SSs) increased continuously.
- SA mainly improved the heat resistance of peony seedlings by alleviating the degradation of Chl under high temperature stress, reducing Rec, reducing MDA content, increasing SOD activity and SPs content. CaCl2 mainly improved the heat resistance of peony seedlings by alleviating the degradation of Chl under high temperature stress, reducing Rec, increasing SOD activity and SPs content. ABA mainly improved the heat resistance of peony seedlings by alleviating the degradation of Chl under high temperature stress, reducing Rec and increasing SPs content.
- The significant indices affecting the heat resistance of peony seedlings induced by exogenous substances are HII, Chl content, Rec and SPs content, which can be used as indicators for evaluating the heat resistance of peony seedlings induced by exogenous substances. The effect of three exogenous substances on the heat resistance of peony seedlings was SA > CaCl2 > ABA.
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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SA Concentration (μmol/L) | Relative Electrical Conductivity (%) | Heat Injury Index (%) |
---|---|---|
0 | 84.87 ± 2.14 b | 46.67 ± 2.22 b |
0.1 | 77.69 ± 1.96 c | 37.78 ± 4.44 c |
10 | 69.12 ± 1.36 d | 17.78 ± 3.85 d |
100 | 63.06 ± 2.44 e | 5.19 ± 3.40 e |
1000 | 67.71 ± 3.60 d | 17.04 ± 3.40 d |
10,000 | 96.26 ± 1.64 a | 77.04 ± 1.28 a |
CaCl2 Concentration (mmol/L) | Relative Electrical Conductivity (%) | Heat Injury Index (%) |
---|---|---|
0 | 84.87 ± 2.14 b | 44.44 ± 2.23 b |
0.1 | 78.72 ± 6.97 ab | 43.70 ± 1.28 b |
5 | 73.27 ± 1.03 bc | 40.00 ± 2.22 c |
10 | 69.72 ± 1.92 cd | 35.56 ± 2.23 d |
40 | 63.13 ± 3.94 d | 20.74 ± 1.28 f |
60 | 83.46 ± 2.66 a | 69.63 ± 1.28 a |
80 | 84.73 ± 4.89 a | 66.59 ± 1.86 a |
ABA Concentration (mg/L) | Relative Electrical Conductivity (%) | Heat Injury Index (%) |
---|---|---|
0 | 84.87 ± 2.14 a | 44.44 ± 2.23 c |
0.1 | 85.11 ± 2.53 a | 34.82 ± 1.29 d |
1 | 64.17 ± 3.64 b | 25.93 ± 3.40 e |
10 | 52.73 ± 3.26 c | 26.67 ± 2.23 e |
20 | 45.27 ± 1.92 d | 12.59 ± 2.57 f |
40 | 40.94 ± 4.13 d | 8.15 ± 1.28 g |
60 | 64.10 ± 5.07 b | 58.52 ± 1.28 b |
80 | 79.87 ± 3.29 a | 74.81 ± 3.39 a |
Process | Heat Injury Index (%)/d | ||||
---|---|---|---|---|---|
0 | 2 | 4 | 6 | R7 | |
CK | 0 | 0 | 0 | 0 | 0 |
HT | 0 | 5.37% | 38.24% | 50.43% | 53.75% |
HT + SA | 0 | 0.49% | 10.00% | 30.67% | 29.00% |
HT + CaCl2 | 0 | 5.65% | 13.85% | 18.00% | 20.00% |
HT + ABA | 0 | 6.67% | 26.29% | 40.69% | 43.00% |
Index | HII | Chl | Rec | MDA | SOD | SPs | Pro | SSs |
---|---|---|---|---|---|---|---|---|
HII | 1 | |||||||
Chl | −0.744 ** | 1 | ||||||
Rec | 0.815 ** | −0.665 ** | 1 | |||||
MDA | −0.018 | 0.350 ** | 0.216* | 1 | ||||
SOD | −0.228 * | 0.049 | −0.297 ** | −0.389 ** | 1 | |||
SPs | 0.190 * | −0.597 ** | 0.128 | −0.569 ** | 0.268 ** | 1 | ||
Pro | 0.278 ** | −0.068 | 0.443 ** | 0.270 ** | −0.322 ** | 0.088 | 1 | |
SS | 0.322 ** | −0.101 | 0.413 ** | 0.189 * | −0.128 | 0.040 | 0.838 ** | 1 |
Index | Ingredient 1 | Ingredient 2 | Ingredient 3 | F × Y | Weight |
---|---|---|---|---|---|
HII | 0.911 | 0.028 | 0.163 | 0.386 | 0.142 |
Chl | −0.886 | 0.387 | 0.024 | 0.456 | 0.168 |
Rec | 0.862 | 0.181 | 0.314 | 0.434 | 0.159 |
MDA | −0.057 | 0.839 | 0.210 | 0.291 | 0.107 |
SOD | −0.332 | −0.662 | −0.106 | 0.332 | 0.122 |
SPs | 0.318 | −0.813 | 0.110 | 0.369 | 0.136 |
Pro | 0.164 | 0.134 | 0.937 | 0.245 | 0.090 |
SSs | 0.141 | 0.035 | 0.942 | 0.209 | 0.077 |
Characteristic root | 3.103 | 2.256 | 1.224 | ||
Contribution rate (%) | 38.791 | 28.204 | 15.300 | ||
Cumulative contribution rate (%) | 38.791 | 66.995 | 82.295 |
Processing | HII | Chl | Rec | MDA | SOD | SPs | Pro | SSs | Composite Index | Sort |
---|---|---|---|---|---|---|---|---|---|---|
HT + SA | 0.085 | 0.087 | 0.092 | 0.064 | 0.083 | 0.081 | 0.068 | 0.058 | 0.620 | 1 |
HT + CaCl2 | 0.088 | 0.080 | 0.097 | 0.068 | 0.071 | 0.081 | 0.064 | 0.056 | 0.606 | 2 |
HT + ABA | 0.072 | 0.075 | 0.086 | 0.061 | 0.056 | 0.077 | 0.067 | 0.054 | 0.548 | 3 |
HT | 0.043 | 0.067 | 0.068 | 0.050 | 0.065 | 0.080 | 0.065 | 0.058 | 0.495 | 4 |
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Guo, J.; Huang, Y.; Yang, X.; Bu, W.; Tian, J.; Zhang, M.; Huang, K.; Luo, X.; Ye, Y.; Xing, W.; et al. Effects of Three Exogenous Substances on Heat Tolerance of Peony Seedlings. Horticulturae 2023, 9, 765. https://doi.org/10.3390/horticulturae9070765
Guo J, Huang Y, Yang X, Bu W, Tian J, Zhang M, Huang K, Luo X, Ye Y, Xing W, et al. Effects of Three Exogenous Substances on Heat Tolerance of Peony Seedlings. Horticulturae. 2023; 9(7):765. https://doi.org/10.3390/horticulturae9070765
Chicago/Turabian StyleGuo, Jiaxin, Yu Huang, Xingyu Yang, Wenxuan Bu, Jianing Tian, Minhuan Zhang, Kaili Huang, Xiaoning Luo, Ye Ye, Wen Xing, and et al. 2023. "Effects of Three Exogenous Substances on Heat Tolerance of Peony Seedlings" Horticulturae 9, no. 7: 765. https://doi.org/10.3390/horticulturae9070765
APA StyleGuo, J., Huang, Y., Yang, X., Bu, W., Tian, J., Zhang, M., Huang, K., Luo, X., Ye, Y., Xing, W., & Huang, Y. (2023). Effects of Three Exogenous Substances on Heat Tolerance of Peony Seedlings. Horticulturae, 9(7), 765. https://doi.org/10.3390/horticulturae9070765