期刊文献+

Changes in Some Physiological Characteristics After Full Heading Stage in Flag Leaves of Super High-Yielding Inbred Rice 被引量:1

Changes in Some Physiological Characteristics After Full Heading Stage in Flag Leaves of Super High-Yielding Inbred Rice
在线阅读 下载PDF
导出
摘要 In a field experiment, rice cultivar Shanyou 63 was used as a check cultivar to investigate the changes in activity of peroxidase and contents of malondialdehyde and soluble protein after full heading stage in flag leaves of two super high-yielding inbred rice, including Shengtai 1 and Yuxiangyouzhan. The results showed that the peroxidase activities and soluble protein contents in the leaves of the three cultivars tended to increase gradually to peak values and thereafter descended during stage after full heading. Moreover, both the peroxidase activities and soluble protein contents of Shengtai 1 and Yuxiangyouzhan peaked at 8 days after full heading, which was compared with that of Shanyou 63 at 4 days later. Meanwhile, the malondialdehyde contents in the leaves of the three cultivars increased gradually after full heading stage. In addition, activities of peroxidase and contents of malondialdehyde and soluble protein in different cultivars were various at the same time. In general, for Shengtai 1 and Yuxiangyouzhan, the peroxidase activities and soluble protein contents were higher than those of Shanyou 63, whereas the malondialdehyde contents were lower compared with that of Shanyou 63. And these features could make the senescence of leaf become later and slower and photosynthetic product was more in Shengtai 1 and Yuxiangyouzhan than that in Shanyou 63. In a field experiment, rice cultivar Shanyou 63 was used as a check cultivar to investigate the changes in activity of peroxidase and contents of malondialdehyde and soluble protein after full heading stage in flag leaves of two super high-yielding inbred rice, including Shengtai 1 and Yuxiangyouzhan. The results showed that the peroxidase activities and soluble protein contents in the leaves of the three cultivars tended to increase gradually to peak values and thereafter descended during stage after full heading. Moreover, both the peroxidase activities and soluble protein contents of Shengtai 1 and Yuxiangyouzhan peaked at 8 days after full heading, which was compared with that of Shanyou 63 at 4 days later. Meanwhile, the malondialdehyde contents in the leaves of the three cultivars increased gradually after full heading stage. In addition, activities of peroxidase and contents of malondialdehyde and soluble protein in different cultivars were various at the same time. In general, for Shengtai 1 and Yuxiangyouzhan, the peroxidase activities and soluble protein contents were higher than those of Shanyou 63, whereas the malondialdehyde contents were lower compared with that of Shanyou 63. And these features could make the senescence of leaf become later and slower and photosynthetic product was more in Shengtai 1 and Yuxiangyouzhan than that in Shanyou 63.
出处 《Journal of Northeast Agricultural University(English Edition)》 CAS 2009年第2期1-5,共5页 东北农业大学学报(英文版)
基金 Supported by Program for Ministry of Agriculture of the People’s Republic of China
关键词 super high-yielding inbred rice peroxidase activity malondialdehyde content soluble protein content super high-yielding inbred rice, peroxidase activity, malondialdehyde content, soluble protein content
  • 相关文献

参考文献13

二级参考文献163

共引文献225

同被引文献13

  • 1Crelier S;Robert M C;Claude J;Juillerat M A.Tomato pectin methylesterase and polygalacturonase behaviors regarding heat- and pressure-induced inactivation[J],2001(11).
  • 2Préstamo G;Arabas J;Fonberg-Broczek M;Arroyo G.Reaction of Bacillus cereus bacteria and peroxidase enzymes under pressures > 400 MPa[J],2001(06).
  • 3Butz P;Edenharder R;Fister H;Tauscher B.The influence of high pressure processing on antimutagenic activities of fruit and vegetable juices[J],1997(30).
  • 4Butz P;Koller W D;Tauscher B;Wolf S.Ultra-high pressure processing of onions: chemical and sensory changes,1994.
  • 5Cheftel J C.High-pressure microbial inactivation and food preservation,1995.
  • 6Cano M P;Hernandez A;de Ancos B.High pressure and temperature effects on enzymes inactivation in strawberry and orange products[J],1997(1).
  • 7Asaka M;Aoyama Y;Ritsuko N;Hayashi R.Purification of a latent form of polyphenoloxidase from La France pear fruit and its pressure-activation[J],1994.
  • 8Zhang Z L;ed.Laboratory Experiments in Plant Physiology 2nd ed,1990.
  • 9Weemaes C A;Ludikhuyze L R;Broeck V;Hendrickx M E.Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase[J],1998(03).
  • 10Broeck V;Ludikhuyze L R;van Loey A M;Hendrickx M E.A kinetic study on inactivation of orange pectinesterase by combined high-pressure and temperature treatments[J],2000(05).

引证文献1

二级引证文献1

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部