Effects of Low Temperature Stress on Physiological and Biological Changes in the Bud of Cassava

The stem of Cassava variety Nanzhi199 was used as the material.The contents of malondialdehyde(MDA),soluble starch,soluble protein,free amino acid and the activities of protective enzymes of cassava in the buds after low temperature 10 ℃,4 ℃ treatments and low temperature stress removing were observed.The results showed that the MDA content increased gradually as the treatment time prolonged.After 120 h treatmentsthe contents of soluble starch,soluble protein and free amino acid,the activities of POD and SOD were decreased.But all the indices were increased remarkably after low temperature stress removed,especially for the contents of soluble protein and free amino acid,the activities of POD and SOD.There were remarkable differences between the low temperature treatments and the control.The results showed that suitable low temperature could have the optimal effects on the preservation of cassava.