黄丽芳 李金芹 龙宇宙 董云萍 王晓阳 林兴军 孙燕 陈鹏 闫林

摘  要：以咖啡主栽品种大粒种、中粒种和小粒种咖啡为材料，进行8 ℃低温胁迫，研究其在胁迫条件下植株的伤害情况和生理生化指标变化，并利用隶属函数法对3种咖啡进行综合评价。结果表明：低温胁迫条件下，3种咖啡叶片受害程度差异显著，小粒种咖啡比大粒种和中粒种咖啡具有明显的耐寒表型;小粒种咖啡的可溶性糖和可溶性蛋白含量在胁迫72 h时，较大粒种和中粒种的高。3种咖啡的抗氧化酶变化趋势都是先升后降，大粒种和中粒种咖啡的抗氧化酶在各处理间都处于较低的水平，小粒种咖啡在胁迫48、72 h时仍表现活跃;咖啡的丙二醛和相对电导率的变化幅度与其抗寒性呈现负相关。通过隶属函数法综合评价，3种咖啡抗寒性由强到弱排序依次为：小粒种>大粒种>中粒种。

关键词：咖啡;抗寒性;生理生化;隶属函数法

中图分类号：S571.2      文献标识码：A

Changes of Physiological， Biochemical and Evaluation of Cold Tole-rance in Coffea

HUANG Lifang1， LI Jinqin2， LONG Yuzhou1， DONG Yunping1， WANG Xiaoyang1， LIN Xingjun1， SUN Yan1， CHEN Peng1， YAN Lin1*

1. Spice and Beverage Research Institute， Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops， Ministry of Agriculture and Rural Affairs / Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops， Wanning， Hainan 571533， China; 2. College of Tropical Crops， Yunnan Agricultural University， Puer， Yunnan 665099， China

Abstract： Coffea liberica， Coffea canephora and Coffea arabica， treated with 8 ℃， were used to study the leaf physiological responses， and the cold tolerance of the cultivars was comprehensively evaluated using membership function. Under low temperature stress， C. arabica showed stronger cold-tolerance than C. liberica and C. canephora， and the damage degree of the leaves was significant. The content of soluble sugar and protein of C. arabica was higer than of that of C. liberica and C. canephora under 8 ℃ for 72 h. The antioxidant enzymes of the cultivars increased first and then decreased. The antioxidant enzymes of C. liberica and C. canephora were in a low level among all treatments， while that of C. arabica was still active under 48 and 72 h stress. Malondialdehyde and relative electrical conductivity was negatively correlated with cold resistance.The Evaluation on the cold tolerance of the cultivars was in the order C. arabica>C. liberica>C. canephora.

Keywords： coffea; cold resistance; physiology and biochemistry; subordinate function （SF）

DOI： 10.3969/j.issn.1000-2561.2021.07.017

咖啡起源于非洲中北部熱带亚热带地区，为茜草科（Rubiaceae）咖啡属（Coffea）多年生常绿灌木或小乔木，为世界三大饮料作物（咖啡、茶叶、可可）之一。咖啡属有124种，其中商业栽培的主要有阿拉比卡咖啡（Coffea arabica L.，俗称小粒种咖啡）、罗布斯塔咖啡（Coffea Canephora Pierre，俗称中粒种咖啡）和利比利卡咖啡（C. liberica Bull ex Hiern，俗称大粒种咖啡）。咖啡富含可溶性蛋白、脂类、蛋白质、糖类、天然物质和天然解毒物，研究发现咖啡主要成分咖啡因、绿原酸、阿魏酸等，有阻止因高脂食物导致的体重增加、记忆障碍认知损伤[1]、预防老年痴呆阻止细胞死亡[2]和有效抵抗抑郁症[3]的功效。咖啡树种……