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Position: Home > Articles > Study on Calcium to Improve Cold Tolerance of Eggplant Journal of Sichuan Agricultural University 2005,23 (2) 192-194+222

钙提高茄子幼苗抗寒力的研究

作  者:
王凤华;林德清;王贵学
单  位:
重庆大学生物工程学院;西南农业大学园艺学院
关键词:
茄子;CaCl;游离Pro;抗寒力
摘  要:
以茄子幼苗为试材,研究了茄苗越冬期间施用CaCl2对茄苗抗寒力的影响。结果表明:CaCl2处理可以显著提高茄子幼苗的抗寒力。进一步的研究表明CaCl2处理提高茄苗抗寒力主要表现在促进了可溶性糖、热稳定蛋白质和游离Pro的积累。
译  名:
Study on Calcium to Improve Cold Tolerance of Eggplant
作  者:
WANG Feng-hua~1, LIN De-qing~2, WANG Gui-xue~1(1.College of Bioengineering, Chongqing University, Chongqing 400044, China;2.College of Horticulture, Southwest Agricultural University, Chongqing 400716, China)
关键词:
eggplant; CaCl_2; Pro; heated-stable protein
摘  要:
Influences of calcium on cold tolerance of eggplant were studied .The results show that CaCl_2 treatment can greatly improve cold tolerance of eggplant which is showed in increasing the content of soluble sugar, heated-stable protein and Pro.

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