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Acta Prataculturae Sinica ›› 2015, Vol. 24 ›› Issue (2): 41-48.DOI: 10.11686/cyxb20150205

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The impact of herbicides on production and antioxidant properties of oats

LIU Huan1, MU Ping2, ZHAO Guiqin1, *, ZHOU Xiangrui1   

  1. 1.College of Pratacultural Science, Gansu Agricultural University; Key Laboratory of Grassland Ecosystem, Ministry of Education;
    Sino-U.S. Center for Grazingland Ecosystem Sustainability, Lanzhou 730070, China;
    2. College of Agronomy, Gansu Agricultural University, Lanzhou 730070, China
  • Received:2014-02-25 Online:2015-02-20 Published:2015-02-20

Abstract: In order to investigate the effects of two herbicides (butralin and s-metolachlor) on kernel yield and physiological characteristics of oats, different concentrations of the two herbicides were applied to an oat crop (Avena sativa) Longyan 3 in a single-factor randomized block design. The weed control and kernel yield of the oats were investigated, and the superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) activities and membrane lipid peroxidation (MDA) products in different growth stages were also measured. Higher concentrations of herbicides had a better weed control effect. The oat kernel yield was increased compared with the control at all concentrations of herbicide applied, with the highest increase being 30.7%. Weed control and yield enhancement effects of s-metolachlor were better than butralin, and the high concentration of s-metolachlor had only a small impact on the various antioxidant enzyme activities, so it was safe for weed control of oats. Antioxidant enzyme activities in oat leaves following herbicide application were higher than those of the controls. Activities of different enzymes showed different patterns with increase in herbicide concentration or over time during the growth of the crop. POD and SOD activities were initially increased after herbicide application and then decreased as the crop developed. CAT activity was relatively stable, but the pattern was an initial decrease, followed by an increase. MDA content increased gradually with time.