【摘 要】
:
This experiment aimed to study the effects of cold stress on root growth and related physiological characteristics in two sugarcane varieties with different cold resistance.The roots of sugarcane seed
【机 构】
:
State Key Laboratory of Conservation and Utilization of Subtropical Agro-bioresources,College of Agr
【出 处】
:
广西甘蔗学会2016年年会暨学术交流会
论文部分内容阅读
This experiment aimed to study the effects of cold stress on root growth and related physiological characteristics in two sugarcane varieties with different cold resistance.The roots of sugarcane seedlings of cold-resistant variety GT28 and cold-susceptible variety ROC22 derived from water culture were used as the plant materials.Two treatments were performed at 25 C as control and 4 C as cold stress,respectively.Morphological growth characteristics and physiological characteristics,including root length,root volume,root microstructure,activities of root vigor,superoxide dismutase(SOD)and peroxidase(POD),contents of malondialdehyde(MDA),proline,soluble sugar,and soluble protein were measured.The results showed that as the root growth was inhibited under cold stress,the average root length and root volume were decreased in the cold treatment as compared to the control,and the decreases were less in GT28 than in ROC22.After 3 days of cold stress,the root microstructure was changed as getting swelling and deformed,and disorder of cellular structure was observed in both varieties; however,the root deformation was much significant in the cold-susceptible variety of ROC22 than in the cold-resistant variety of GT28.As the cold stress prolonged,the activities of root vigor were significantly decreased in both sugarcane varieties,but it decreased more obviously in ROC22 than in GT28.The contents of MDA,proline,soluble sugar,soluble protein,and the activities of POD and SOD were higher in cold treatments than in control.Compared to variety of ROC22,the contents of soluble sugar and proline and the activities of POD and SOD were higher in GT28.The results indicated that cold resistance/susceptibility is variety dependent in sugarcane.
其他文献
本研究采用红花、纯牛奶、白砂糖等原料,研制了一种保健型红花酸奶.通过研究发酵剂添加量、白砂糖添加量、红花粉添加量以及发酵时间等因素对红花酸奶感官品质的影响,并采用正交优化实验确定了本产品的最佳配方为:纯牛奶100mL、红花粉0.6g、酸奶发酵剂0.2g、白砂糖7g、玉米变性淀粉0.2g.
以抱朴香桂叶为原料,采用超声辅助法对抱朴香桂精油提取进行单因素和正交试验研究,并对香精油做抑菌性能研究.结果表明,影响抱朴香桂精油得率的因素从大到小依次为:超声温度>超声功率>料液比>超声时间,最佳提取工艺为料液比1∶20(g/mL)、超声处理温度60℃、超声处理功率120W、超声处理时间20min,在此条件下,抱朴香桂精油得率为6.03%;抱朴香桂精油对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌有较
本文以甘草、全麦粉为主要原料生产甘草全麦蛋糕,通过对全麦粉、奶粉、甘草提取液、白砂糖等的添加量进行优化,确定甘草全麦蛋糕的最优配方为:全麦粉35g,奶粉4g,甘草提取液20ml,白砂糖50g.在此基本配方下制得的甘草全麦蛋糕外形美观、营养丰富、风味独特,其营养价值高,具有一定的市场发展前景.最后对甘草全麦蛋糕的菌落总数、大肠菌群、霉菌总数进行测定,结果符合国家标准要求,均未超标,是安全、健康的.
以肉苁蓉和党参为主要原料,辅以甘草、檀香,采用浸泡工艺制作复方肉苁蓉酒.采用单因素试验和正交试验,以感官评价为指标,对复方肉苁蓉酒的主要制作工艺参数进行优化研究.结果表明:肉苁蓉的添加量为1.4g·100mL-1,党参的添加量为1.2g·100mL-1,甘草的添加量为1.4g·100mL-1,檀香的添加量为0.3g·100mL-1,浸泡时间为15天,得到的酒体色泽亮丽、醇厚绵柔,具有独特的檀香香气
本文采用不同冻藏条件,测定胡萝卜素含量、TBARS值,并应用电子鼻检测风味物质变化,以研究冻藏条件对速冻菜肴鱼香肉丝品质影响.结果表明:冻藏时间对胡萝卜素含量影响显著(P<0.05),冻融处理影响极显著(P<0.01);冻藏时间和冻融次数对肉样的氧化情况影响极显著(P<0.01),低温冻藏及减少温度波动有利于产品品质保持,而-40℃冻融波动10-12次后TBARS值超出1.0mg/kg的脂肪酸败临
为探索加快推进新时期我国农业现代化进程,2008年国家农业部在开展第一批现代农业产业技术体系建设试点的基础上,决定启动甘蔗等40个主要农产品的现代农业产业技术体系建设工作.到目前为止,国家农业部在全国建设现代农业产业技术体系50个。国家甘蔗产业技术体系设首席科学家1人,功能研究室5个,岗位科学家22人,综合试验站15个。综合试验站的基本任务是承担国家甘蔗产业技术体系和首席科学家委任的各项试验、示范
The effects of chilling stress on chloroplasts at protein and mRNA levels to provide a reference for further investigation on the molecular mechanism of chilling stress in sugarcane was investigated.S
Nonparametric methods of data envelopment analysis and the Malmquist Index(MI),both based on a time-series analysis,were applied to examine the production efficiency performance and trend of Chinas su
百色综合试验站一行3人随国家甘蔗产业技术体系病虫害防控研究室组织的体系团队成员先后深入到云南的甘蔗科研单位、综合试验站、科技型企业和甘蔗产业示范基地实地考察和学习.云南注重依靠科技创新促进高原特色甘蔗产业可持续发展主要的做法和经验:一是注重加强市级甘蔗科研单位的建设;二是注重示范和推广高产高糖甘蔗优良新品种;三是注重集成应用各项轻简高效农业技术;四是注重示范和推广甘蔗全程机械化技术;五是注重加强科
采用逼近理想解排序法(DTOPSIS法)对国家第4轮10个甘蔗示范品种(品系)在广西百色点2新1宿的18个工农艺性状进行综合评价.分析结果表明,桂糖31号、桂糖32号和福农1110等3个品种(品系)的Ci值大于ROC22(CK)的Ci值,其他6个参试品种(品系)的Ci值小于ROC22(CK)的Ci值.根据DTOPSIS法分析原理,桂糖31号、桂糖32号和福农1110等3个品种(品系)综合表现优于R