排序方式： 共有44条查询结果，搜索用时 15 毫秒
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贝壳紫菜单孢子和叶状体的研究 总被引：2，自引：0，他引：2
贝壳紫菜的叶状体是由丝状体直接产生的。通过试验，笔者发现贝壳紫菜生活史中虽没有壳孢子，但存在着单孢子。由单孢子萌发发生的叶状体在形态上与由丝状体直接发育而来的叶状体相似，而前者的生长速度较后者快。经Ｗｉｔｔｍａｎｎ氏染色法染色，１－３细胞期的单孢子幼叶状体的细胞间不存在胞间联系。本种的单孢子囊仅出现在叶状体成熟阶段，在幼苗期未发现有单孢子放散。由于在贝壳紫菜的生活史中存在果孢子和单孢子而没有壳孢子 相似文献
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Proline and light as quality enhancers of rocket (Eruca sativa Miller) grown under saline conditions
Giancarlo Barbieri Antonella BottinoEmilio Di Stasio Simona ValloneAlbino Maggio 《Scientia Horticulturae》2011
Stress conditions experienced during growth may affect plant responses during post-harvest storage and eventually determine the overall quality of commercial products. In this context, we hypothesized that foliar applications of proline during the growth cycle and light exposure during post-harvest storage could be two important modulators of yield and quality parameters of rocket plants exposed to NaCl stress. Dry matter percentage increased upon NaCl treatment. However, fresh weight loss during storage did not change over time as a consequence of salt stress. High salinity (100 mM NaCl) moderately reduced both leaf nitrate (14%) and nitrite (3%) contents. Lipophilic (LAC) and hydrophilic (HAC) antioxidant activities also decreased by 10% at the highest salinization (average of two growth cycles). In contrast, during storage, LAC decreased whereas HAC increased. Proline applications reduced the leaf nitrate content during storage by 16%, increased carotenoids and chlorophyll contents in salinized plants and also increased the ascorbate leaf concentration in both salinized and non-salinzed plants. Light storage enhanced fresh weight loss in contrast to dark storage. However the exposure to light reduced leaf nitrate levels by 7% (average of two growth cycles) and contributed to maintain high leaf ascorbate concentrations over time. 相似文献
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A. Dansi A. Adjatin H. Adoukonou-Sagbadja V. Faladé H. Yedomonhan D. Odou B. Dossou 《Genetic Resources and Crop Evolution》2008,55(8):1239-1256
Seventy-three villages randomly selected in 29 ethnic areas and three regions or agro-ecological zones of Benin were investigated
by a participatory rural appraisal survey to assess the diversity of the species used as traditional leafy vegetables (TLVs).
In total, 187 plant species belonging to 141 genera and 52 families were recorded. Among these, 47 (25.13%) were cultivated
and 140 (74.87%) were gathered from the wild. Herbs (64.78%) were the most numerous followed by shrubs (19.78%) and trees
(15.50%). The Shannon–Weaver diversity index calculated was 3.232. The total number of TLVs used highly varies, across ethnic
groups, from 15 (Toli tribe) to 58 (people Mahi) with, on average, 36 species per ethnic group. The relative proportions of
the wild and cultivated species used also vary with the tribes but on average appeared almost the same. Of the species inventoried,
18 of national importance were found among which Solanum macrocarpon, Corchorus olitorius, Amaranthus cruentus and Gymnanthemum amygdalinum ranked first. The matrix scoring technique yielded 12 criteria of different natures used to define preference. Among these,
four (taste, ease of preparation, availability and quantity of required condiments) were the most important and represent,
all together, more than 72% of responses. Despite the diversity of species used as leafy vegetables, they were all basically
consumed in the same way. Sauces were the main type of preparation and involved all the species. The perceived nutritional
and medicinal (curative, regulative and stimulative) properties of the species as well as their cultural significance were
documented. Some TLVs are known and consumed by all or many ethnic groups while many others were simply ethnospecific or used
by only a few peoples. However, no correlation was found between the distribution of the utilisation of the species and their
degree of consumption which all depend on the eating habits of the peoples. Cluster analysis revealed that peoples sharing
a common geographical space and/or cultural identity or origin seem to consume almost the same types of TLVs and cluster together.
Given the large quantity of evidence of the importance of the TLVs, there should be a systematic effort to improve their understanding
and their uses to reduce if not alleviate rural poverty and malnutrition in Benin. 相似文献
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[目的]探讨微生物肥料"宁盾"粉剂在叶菜类作物上的最佳使用剂量及其促生效果。[方法]选取不同剂量的微生物肥料"宁盾"粉剂在叶菜类作物上进行温室试验,并在此基础上开展田间试验。[结果]温室试验结果表明,"宁盾"处理组能显著提高叶菜类作物的出苗率、叶片数、鲜干重、叶绿素含量等指标,最佳剂量为5.0 g/千粒;在田间小区试验中,与空白对照组相比,"宁盾"粉剂不仅能够增加叶菜类作物产量,达35.09%,还能显著提高可溶性蛋白、维生素C含量,且较"宁盾"水剂100倍液的效果好。[结论]微生物肥料"宁盾"粉剂不仅能够促进叶菜类作物生长,增加产量,还能提高其品质。 相似文献
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3种农林生产剩余物厌氧发酵的特性 总被引：2，自引：2，他引：0
以3种农林废弃物(佛手瓜茎叶、蘑菇废料和梧桐叶)为发酵原料,在(30±1)℃恒温条件下,通过对厌氧发酵过程中各种原料日产气量、pH值和气体成分等动态指标的测定,探究各种原料的发酵特性.结果表明:3种原料均配成2 000 g发酵液、并且总固体含量为8%的条件下,3种原料产气都有两个高峰,且持续时间相当.蘑菇废料,梧桐叶的累积产气量分别是45 360、32 770和14 470 mL,日平均产气量分别为657、216 、482 mL/d.在发酵过程中梧桐叶和蘑菇废料的pH值变化较为正常,第8天时测得两者的甲烷体积分数均在40%以上.佛手瓜茎叶在发酵过程中出现一定程度的酸积累现象,进入甲烷化阶段也比较晚. 相似文献
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Azza A. S. Labib Somaia A. Abd El-Latife Helmy Omran 《Plant foods for human nutrition (Dordrecht, Netherlands)》1997,50(4):333-347
In this study, Jew's mallow and spinach were heat treated and kept frozen, at –18°C, for 3 months. Analysis of some chemical
components and enzymatic activities as well as a sensory evaluation were undertaken. At the end of the storage period, blanched
spinach showed no PPO (polyphenyloxidase) activity at all, but still contained PO (peroxydase) and LO (lipoxygenase) activities.
The untreated spinach stored under the same conditions showed high activities of PO, PPO and LO. The heat treated mallow still
contained high enzyme activities which decreased slowly during frozen storage. Statistical analysis of the chemical composition
and the sensory evaluation results indicated that heat treatments of mallow caused significant differences in total solids,
pH, chlorophylla and total chlorophyll, while frozen storage, of samples of the same treatment for 3 months caused no significant differences
in moisture, ash, oxalic acid, pH, chlorophylla and total chlorophyll. No significant differences could be noticed in the overall acceptability between mallow samples mixed
with hot water and those mixed in the overall acceptability between mallow samples mixed with hot water and those mixed with
a hot 0.1% MgCO3 solution. Significant differences were found between the heat treated and the untreated mallow. Changes of the chemical composition
and the overall acceptability of blanched spinach during frozen storage showed almost the same trend noticed for the Jew's
mallow. 相似文献
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The research presents analytical data on three varieties of a commonly consumed vegetable, Lesianthera africana, in southern Nigeria. The Etoi (bitter) variety seemed to possess the best (p0.01) nutritional value (highest lipid, protein, calories, iron, calcium, phosphorus, least fiber) but highest toxic components (mg/100 g: 1.62 HCN; 17.6 oxalate; 1630 glucosinolates), which are far below toxic limits. The Ikot Abasi (riverine) variety was found to be highly (p0.01) fibrous (18.1 mg/100 g dry matter) but low in micronutrient minerals. The Etinan (flavorful) variety was found to be moderately nutritious. The findings are discussed in relation to nutrient interactions and recommendations are made regarding dietetic use. 相似文献