Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 4

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1
100%
Salinity is one of the major environmental stresses that adversely affect fruit yield and quality. Thus, finding an effective way of ameliorating salinity damage is important for sustainable fruit production. Silicon (Si) treatment effectively counteracts the effects of many abiotic stress factors such as salinity, drought, cold, iron deficiency. To probe into the potential alleviating salinity malignant effects, we investigated the protective roles of Si. An apple plant (Malus domestica Borkh.) cv. ‘Fuji’ grafted on M9 clonal rootstock was chosen for the experiment and imposed to salinity stress for 4 months with 35 mM NaCl. Si with different three doses (0.5, 1 and 2 mM) was applied to the roots of the salt-stressed apple plants except control. Si treatments inhibited apple plants growth depression through increasing stomatal conductivity, chlorophyll and decreasing electrolyte leakage. 0.5 mM Si improved root : shoot dry weight under salinity condition. The lowest values of membrane permeability were found in 0.5 and 2 mM Si treatments (21.45 and 21.55%, respectively) while salt had the highest value (48.43%). Salt exhibited a rapid decrease in stomatal conductivity by 49% compared to the control. We hypothesis that Si treatment contributed to cell walls, involving membrane stabilizing and fortification. Our findings showed that Si increased apple plant tolerance against salinity.
The present study examined free-radical scavenging enzyme activity and the levels of lipid peroxide, ascorbic acid, nitric oxide and glutathione in 1616C rootstock and the Razaki cultivar of Vitis vinifera L. under treatment with different concentrations of salt. At day 7, in leaves of both 1616C rootstock and cv. Razaki treated with 12 mM NaCl there were significant increases in glutathione peroxidase and catalase activity, and in the levels of thiobarbituric acid reactive substance and reduced glutathione, measured on a protein basis and fresh weight basis. Superoxide dismutase activity increased under NaCl treatment at day 7 in both samples versus the controls. In the Razaki cultivar, glutathione peroxidase activity was at maximum at day 7 under 12 mM NaCl treatment. Catalase activity was very low, and increased with increasing NaCl concentration in the Razaki cultivar and 1616C rootstock at day 7. In 1616C rootstock the nitrite level was lower than the controls within 4 days.
The genetic relations between Büzgülü grape ecotypes (Vitis vinifera L.) grown in different regions of Turkey were investigated by RAPD analysis. Of 50 decamer primers tested, 20 were used in the study, and 17 yielded clear and reproducible polymorphic bands. Differences between ecotypes were analyzed statistically. The similarity index was lowest (0.601) between Etli Büzgülü (collection no. 619, from Antalya province) and Büzgülü (no. 572, Eskisehir prov.), and highest (0.879) between Sik Büzgülü (no. 516, Konya prov.) and Büzgülü (no. 738, Kütahya prov.). The data matrix indicated genetic distances ranging up to 0.038, although most were under 0.03. Phylogenetic trees obtained by UPGMA and neighbor-joining methods basically resembled each other, with some differences. The results from RAPD analysis correlated with some morphological characteristics. This study of Turkish grape germplasm suggests that the geographical and ecological distribution of the plants contributes to higher genetic similarity.
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.