为研究国兰不同品种的耐低温性，筛选耐低温品种，通过人工低温处理，对5个春、蕙兰名品叶片的游离脯氨酸含量、可溶性糖含量和可溶性蛋白质含量的动态变化及其半致死温度进行分析，研究了它们与国兰耐低温性之间的关系，并采用隶属函数法对5个国兰品种的耐低温性进行了综合评价。结果表明：随着低温胁迫程度的加深，国兰叶片游离脯氨酸含量、可溶性糖含量和可溶性蛋白质含量先增加后降低，叶片半致死温度为‘宋梅’<‘新上海’<‘老极品’<‘集圆’<‘大一品’，5个国兰品种耐低温性能力综合评价为‘新上海’>‘大一品’>‘集圆’>‘老极品’>‘宋梅’。

In order to research the frost resistance of Chinese orchid varieties, screen out the frost resistant varieties, the dynamic changes of Pro, soluble sugar, soluble protein content and semi-lethal temperature were studied through the artificial low temperature processing. The relationship between them and the frost resistance, and a comprehensive evaluation on frost resistance of Chinese orchid varieties was given based on subordinate function values analysis. The results showed that: With the deepening of frost stress level, the content of pro, soluble sugar, soluble protein was reduced after the first increase. The semi-lethal temperature of leaves was ‘Song Mei’< ‘New Shanghai’< ‘Lao Jipin’< ‘Ji Yuan’< ‘Da Yipin’, a comprehensive evaluation on the ability of frost resistant of the Chinese orchid varieties was ‘Xin Shanghai’> ‘Da Yipin’> ‘Ji Yuan’> ‘Lao Jipin’> ‘Song Mei’.