Effects of lime and nutrient salts on the microbiological activities of forest soils   总被引：2，自引：1，他引：2  

P. Illmer  F. Schinner 《Biology and Fertility of Soils》1991,11(4):261-266

Summary In pot experiments, lime and mineral salts were applied to forest soils taken from three different sites. Microbial biomass, basal respiration, N turnover, and the activities of protease, phosphatase, and CM-cellulase were determined monthly. The fertilized soils showed a great increase in biomass, respiration and N turnover, and some increase in protease activity, whereas phosphatase activity decreased in comparison with the untreated soils. Estimates of the number of colony-forming units of different classes of microorganisms showed an increase in treated soils in most cases. The untreated soils had the lowest biological activity but the maximum application of lime and mineral salts did not automatically lead to maximum activity.  相似文献   

棉纤维发育相关酶活性的基因型差异与纤维比强度的关系   总被引：3，自引：3，他引：3  

张文静  胡宏标  王友华  陈兵林  束红梅  周治国 《中国农业科学》2007,40(10):2177-2184

 【目的】以纤维比强度差异较大的不同基因型棉花为材料，研究它们纤维发育过程中相关酶活性的动态变化与纤维比强度的关系，为探索改善棉纤维比强度的生理调控途径提供理论依据。【方法】选择棉纤维比强度分属高（科棉1号）、中（美棉33B）、低（德夏棉1号和苏棉15号）3种类型，4个不同基因型的品种，在大田栽培条件下，研究棉纤维次生壁加厚过程中相关酶活性的动态变化、纤维素累积和纤维比强度形成的关系。【结果】β-1,3-葡聚糖酶活性在次生壁加厚发育过程中呈下降趋势，蔗糖合成酶、过氧化物酶和IAA氧化酶活性变化均呈单峰曲线，基因型间差异主要表现在酶活性的大小和峰值出现的时间。科棉1号属高强纤维基因型，棉纤维中与纤维发育相关的酶活性在整个次生壁加厚期高于中、低强纤维基因型，前者酶活的动态变化与纤维素累积快速增长期的协调性好，纤维素累积平缓，纤维比强度增强的幅度大；反之，如低强纤维品种德夏棉1号和苏棉15号，其纤维发育相关酶在次生壁加厚期活性低，纤维素累积快速增长期短，纤维比强度增强的幅度小；美棉33B棉纤维发育相关酶活性、纤维素累积和纤维比强度形成特征介于上述两种基因型之间。【结论】不同基因型棉花纤维中与纤维发育相关的酶活性存在显著差异，该差异可能是导致纤维素累积特性及纤维比强度形成基因型间差异的主要生理原因之一。  相似文献   

The role of the gluten network in the crispness of bread crust   总被引：1，自引：1，他引：1  

C. Primo-Martín  A. van de Pijpekamp  T. van Vliet  H.H.J. de Jongh  J.J. Plijter  R.J. Hamer   《Journal of Cereal Science》2006,43(3):342-352

Crispness features of baked products strongly determine consumer acceptability. For many baked products, such as bread, the outer crust gives the crispy sensation. Confocal scanning laser microscopy of the structure of bread crust revealed a continuous protein phase and a discontinuous non-gelatinized starch phase in the outer crust. In contrast, the crumb and inner crust, showed a gelatinized starch network associated with a protein network. The role of the protein phase of the outer crust in determining crispness has been studied. During storage, the crispness of bread crust alters as a result of changes in water content/activity resulting from moisture redistribution within the bread and between the bread and its environment. Water content was affected by the flour protein content and by selectively modifying the crust protein phase of a model bread with enzymes, as well as by storing breads at high and low relative humidity (80–40% RH). Protease modification resulted in a lower water content and activity in the crust during the first hours of storage. In contrast, modification by transglutaminase had the opposite effect and gave rise to higher water retention of the crust compared to the un-treated d bread. This shows that modification of the protein network can be used to regulate the water holding capacity of the crust. Sensory analysis confirmed the retention of crispness in protease modified bread crust after 2 h storage at 80% RH conditions, whereas both the untreated and transglutaminase-treated breads lost their crispness. A negative relationship between water activity/content and crispness was found. Modification of the starch phase of the crust by alpha-amylase produced a bread crust with a low water activity. However, a steep increase in the water activity was observed after 2 h storage at 80% RH with a concomitant loss of crispness. These results indicate an important role of the gluten network in determining crust properties.  相似文献   

间作橡胶林地土壤肥力和土壤酶活性特征研究   总被引：2，自引：0，他引：2  

韦家少  何鹏  吴敏  吴炳孙  高乐 《热带作物学报》2014,35(5):823-831

对2种割龄A割龄(开割年限1~10 a,胶乳初产期)和B割龄(开割年限11~20 a,胶乳旺产期)的间作与纯作胶园土壤肥力和土壤酶活性特征进行了研究。结果表明:土壤肥力和土壤酶活性均以间作胶园高于纯作胶园。在间作胶园中,有机质和全N、水解N含量以旺产期高于初产期,而速效K和速效P含量则相反;过氧化氢酶、脲酶、磷酸酶以旺产期高于初产期,而转化酶和多酚氧化酶则相反;在A割龄间作胶园中,磷酸酶与有机质、全N、水解N、速效P,脲酶与速效P之间的相关性达显著水平,可以用磷酸酶和脲酶活性来表征土壤肥力状况;在B割龄间作胶园中,过氧化氢酶和有机质、水解N,转化酶和速效P之间的相关性达显著水平,可以用过氧化氢酶和转化酶活性来表征土壤肥力状况。  相似文献   

Use of citral incorporated in postharvest wax of citrus fruit as a botanical fungicide against Penicillium digitatum     

《Postharvest Biology and Technology》2014

The antifungal activity of citral against Penicillium digitatum, the causal agent of citrus green mold, was tested by in vitro and in vivo experiments. In vitro assays showed that the minimum inhibitory concentration and the minimum fungicidal concentration (MFC) were both 4000 μL L⁻¹. Results of in vivo tests demonstrated that wax + citral (1× MFC) treatment did not effectively inhibit the growth of P. digitatum in Ponkan mandarin fruit, whereas wax + citral (10× MFC) treatment significantly decreased the incidence of green mold after 6 days of storage at 25 ± 2 °C. Wax + citral (10× MFC) treatment remarkably increased the content of vitamin C and antioxidant enzyme activities such as catalase, superoxidase dismutase, and peroxidase but decreased the activities of phenylalanine ammonia lyase, polyphenol oxidase, and malonaldehyde. The treatment had minor effects on the pH, coloration index, and total soluble solids. This study provided theoretical data for the practical application of citral on citrus fruit quality during postharvest storage.  相似文献