| 皱叶菊苣焦叶病发生机制初探 |
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| 引用本文： | 陈伟.皱叶菊苣焦叶病发生机制初探[J].福建农林大学学报(自然科学版),1993(4). |
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| 作者姓名： | 陈伟 |
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| 作者单位： | 福建农学院基础部 福州350002 |
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| 摘 要： | 研究了皱叶菊苣焦叶病与叶片中酚类物质的含量、PAL和PPO活力的关系,并对褐变主要底物进行鉴定。结果表明:病叶的总酚和绿原酸含量以及PAL和PPO活力都有显著增加,且主要发生在发病部位,绿原酸是PPO作用的主要底物,酶促褐变是导致焦叶病的主要内在原因。
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| 关 键 词： | 皱叶菊苣 焦叶病 酚类物质 酶促褐变 |
A Preliminary Approach to the Genetic Mechanism of“Couronnage”of Curly Chicory |
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| Chen Wei Dept of Foundamental Subjects,FAU,Fuzhou.A Preliminary Approach to the Genetic Mechanism of“Couronnage”of Curly Chicory[J].Journal of Fujian Agricultural and Forestry University,1993(4). |
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| Authors: | Chen Wei Dept of Foundamental Subjects FAU Fuzhou |
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| Institution: | Chen Wei Dept of Foundamental Subjects,FAU,Fuzhou 350002 |
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| Abstract: | The relationship between“couronnage”of curly chicory and the contents of phenolic com- pounds as well as the activities of PAL and PPO in the leaves was studied;and the main browning substrate was identified.The results showed that there were great increases in the contents of the total pheholic com- pounds,chlorogenic acid and the activities of PAL,PPO in the diseased leaves compared with those in the healthy leaves.All these changes mainly occurred in and around the zones of necrosis It is evident,that chlorogenic acid is the principal substratc of PPO reaction.The enzymic browning reaction is the main inter- nal cause of the“couronnage”of curly chiory. |
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| Keywords: | curly chicory “couronnage”compounds enzymic browning |
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