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Effects of Adaptation to Elevated Salinity on Some Enzymes' Salt_tolerance in Vitro and Physiological Changes of Eelgrass 被引量:20
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作者 叶春江 赵可夫 《Acta Botanica Sinica》 CSCD 2002年第7期788-794,共7页
The eelgrass ( Zostera marina L.) was treated with artificial seawater (ASW) of different salinities ( 100%, 150% and 200% seawater) for 5 d. The activities of two enzymes extracted from the plant leaves were determin... The eelgrass ( Zostera marina L.) was treated with artificial seawater (ASW) of different salinities ( 100%, 150% and 200% seawater) for 5 d. The activities of two enzymes extracted from the plant leaves were determined under a salinity grade in vitro So were the photosynthesis rates of the plants from the three treatments in the media with different salinities 100%, 150%, 200%, 300% ASW) and Some physiological data. The data showed that under increased salinities (concentrated seawater), Na+, Cl-, MDA (malon dialdehyde) and glucose contents and the osmotic potentials ( absolute value) in the leaves increased with the salinity elevation in the medium (ASW), but both K+ and free amino acid (mainly proline) contents decreased. Malate dehydrogenase (MDH) from the plant leaves under a salinity grade showed its activities (A) as follows: A(100%) (ASW) > A(150%) (ASW) > A(200%) (ASW). Phosphoenolpyruvate carboxylase (PEPC) extracted from the 100% ASW- and 200% ASW-treated plants showed similar activities (both insensitive to salinities) under the salinity grade in vitro, but the activities of PEPC from plants treated with 150% ASW were dependent oil salinity. Whether the plant is stressed at 150% ASW and can stand higher salinity than seawater needs to be studied further. Meantime, die data do not agree with the opinion that the adaptation of the eelgrass to seawater salinity is partly fulfilled by its insensitiveness to salinities in Some metabolic enzymes. It can be inferred that the lack of transpiration may be an important aspect of tire plant's tolerance to seawater salinity. 展开更多
关键词 EELGRASS salinity adaptation enzyme salt tolerance PEPC MDHI MDA
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红肉苹果新品种‘黛红’ 被引量:2
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作者 孙晓红 柏素花 +4 位作者 侯鸿敏 孙欣 祝军 戴洪义 张玉刚 《园艺学报》 CAS CSCD 北大核心 2019年第S02期2730-2731,共2页
苹果‘黛红’是以‘贵妃’为母本,以‘王林’为父本杂交选出的鲜食加工兼用红肉新品种。果实近圆形,平均单果质量234.0 g。果皮绿色,阳面略有红晕。果肉红色,脆,汁液多,甜酸可口,果实硬度9.03 kg·cm^-2,可溶性固形物15.40%,可滴定... 苹果‘黛红’是以‘贵妃’为母本,以‘王林’为父本杂交选出的鲜食加工兼用红肉新品种。果实近圆形,平均单果质量234.0 g。果皮绿色,阳面略有红晕。果肉红色,脆,汁液多,甜酸可口,果实硬度9.03 kg·cm^-2,可溶性固形物15.40%,可滴定酸0.56%,花青苷0.268 mg·g^-1 FW。3年生树平均产量18.24 t·hm^-2。 展开更多
关键词 苹果 红肉 花青苷 加工 功能性苹果 品种
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