Effect Of Grafting To Pepper Stress Resistance Physiological Indexes Under Temperature Stress

This study selected the pepper varieties "Very Strong Bell" as grafted rootstock. Respectively, in light of incubator and greenhouse, the effect of low temperature stress on pepper seeding leaves, roots physiological indicators and high temperature stress on pepper fruiting leaves physiological indicators of self-rooted and grafted pepper were researched. Clear the effect of grafting on Pepper Resistance to temperature stress, so as to provide the basis for pepper cultivation and productionthe under Cold, heat stress, results show that:1Under low temperature stress, compared with self-rooted pepper, grafting can reduce the MDA content and the relative conductivity, can slow down the production rate of O2-of pepper seedling leaves and roots, thereby can reducing membrane lipid peroxidation and reducing damage to the cell membrane of the pepper seedling.2Under low temperature stress, compared with self-rooted pepper, grafting can also improve the activity of protective antioxidant enzymes (SOD, POD, CAT) and the content of penetration regulating substances (free proline, soluble protein, soluble sugar) of pepper seedling leaves and roots. grafted pepper can keep higher protective antioxidant enzyme activity and penetration regulating substances content about2d than self-rooted pepper.3Comprehensively analysis the degree of the cell membrane injury, the activity of antioxidant enzymes and the content of penetration regulating substances. we can come to the conclution that grafting can effectively improve the ability of cold resistance and extend about2d of the ability at pepper seedling stage (day and night temperature10℃and5℃).4Under high temperature stress, compared with self-rooted pepper, grafting can reduce the degree of the cell membrane injury, improve the activity of protective antioxidant enzymes and the content of penetration regulating substances of pepper fruiting leaves. The main results are grafting can effectively improve the the ability of heat resistance of pepper.