Studies On The Effects Of Jasmonate Acid Improve Low Temperature Tolerance Of Pepper Seedlings

Pepper（Capsicum annuum L.）belongs to Capsicum of Solanaceae, annual orperennial Solanaceae vegetable. Pepper is a popular vegetable; its spicy taste hasbeen well received by consumers. Pepper belongs to thermophilic vegetable, whichoften encounter chilling damage during cultivation. Jasmonates（JAs）is a kind ofimportant endogenous regulator which widely used in agricultural industry. It canregulate plant protective enzyme activity and improve plants low temperaturetolerance.In this experiment, there were four pepper varieties: South Korea Dry Chilly,Yiduhong,South Korea Hongjintiao and PE-1005. Four pepper Varietiespepper seedlings were treated by100μmol/L jasmonate acid (CK was nojasmonate acid treated). We studied the changes of SOD, POD,CAT,proline and MDAin20℃/10℃and15℃/5℃.Studies on the effects of jasmonate acid improve low temperature tolerance. Thismay provide theoretical foundations for pepper production. The main results are asfollowing:1.After jasmonate acid treatment, SOD, POD, CAT, proline and MDAof pepper seedlings had changed in20℃/10℃and15℃/5℃. In same temperature,the activities of SOD, POD, CAT, proline and MDA increased as the extension of timeand higher than CK. The activities of these enzymes decreased as temperature drops.2. The changes of SOD, POD and CAT were different of varieties in sametemperature. The results showed that the sensitivities of jasmonate acid were differentof varieties. The order of sensitivity was South Korea Dry Chilly> South KoreaHongjintiao> Yiduhong> PE-1005.3. After jasmonate acid treatment, proline and MDA of pepper seedlings hadchanged in20℃/10℃and15℃/5℃.The activities of them were higher than CKand increased as temperature drops. In same temperature the activities of proline wasincreased faster than MDA.