TvNHX1基因转化大豆及其耐盐性分析-生物化学与分子生物学专业论文.docxVIP

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TvNHX1基因转化大豆及其耐盐性分析-生物化学与分子生物学专业论文.docx

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TvNHX1基因转化大豆及其耐盐性分析-生物化学与分子生物学专业论文

目目录万方数据万方数据目录摘要 ···································································································· V ABSTRACT ·································································································· VI 第 1 章绪论 ··································································································· 1 1.1 植物的抗逆性 ··············································································1 1.1.1 盐胁迫对植物的伤害 ································································2 1.1.2 植物响应盐胁迫的机理 ·····························································2 1.1.3 Na+/H+逆向转运蛋白与植物耐盐性的关系 4 1.2 基因工程在大豆育种中的应用 ·························································5 1.3 花粉管通道理论基础及其可行性 ······················································6 1.4 本研究的目的和意义 ·····································································7 第 2 章大豆不同品种耐盐性的评价 ························································9 2.1 试验材料 ······················································································9 2.1.1 植物材料 ···············································································9 2.1.2 试验试剂和主要仪器设备 ··························································9 2.2 试验方法 ····················································································9 2.2.1 出苗期和苗期 NaCl 胁迫及形态学性状的测定 9 2.2.2 出苗期和苗期生理指标的测定·················································· 10 2.2.3 成熟期农艺性状的测定 ··························································· 11 2.2.4 数据统计分析 ······································································· 11 2.3 结果与分析 ··············································································· 11 2.3.1 大豆不同品种出苗期和苗期对 NaCl 胁迫的响应 12 2.3.2 胁迫处理后大豆不同品种生理指标的变化··································· 13 2.3.3 出苗期和苗期 NaCl 胁迫对成熟期农艺性状的影响 15 2.4 讨论 ························································································ 16 2.4.1 大豆耐盐性指标鉴定 ······························································ 16 2.4.2 大豆短时胁迫