| 咖啡“热害”生理的初步检测 |
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| 引用本文： | 董建华 王秉忠. 咖啡“热害”生理的初步检测[J]. 热带作物学报, 1997, 18(2): 33-38 |
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| 作者姓名： | 董建华 王秉忠 |
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| 作者单位： | ①华南热带农业大学农学院② 农业部热带作物栽培生理学重点开发实验室 |
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| 摘 要： | 与29.5℃士0.5℃条件下的处理结果相比,在40℃、45℃、50℃条件下高温处理5h,咖啡叶和根的蛋白质含量与呼吸速率均下降;游离氨基酸总量和脯氨酸含量 上升;相对透性和过氧化物酶活性提高,蒸腾速率加强且叶干重比率增加;29.5℃士0.5 ℃ 时光合速率为127.24 umol O2.dm一2.h一1,到50℃时下降为0
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| 关 键 词： | 咖啡 高温 生理性状 |
Primary Assay of Heat Injury physiology in Coffee |
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| Dong Jianhua Wang Bingzhong. Primary Assay of Heat Injury physiology in Coffee[J]. Chinese Journal of Tropical Crops, 1997, 18(2): 33-38 |
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| Authors: | Dong Jianhua Wang Bingzhong |
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| Affiliation: | Ministry of Agriculture Key Physiology Lab for Tropical Crops, CATAS |
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| Abstract: | The 5 —hour treatments of coffee leaves and roots at the temperatures of 40°C , 4 5 °C and 50 °C as against those at 29. 5±0. 5°C resulted in a decrease in both content of proteins and respiratory rate ,and an increase in isolated amino acids,proline amino acid ,relative permeability,peroxidase activity ,transpiratory ratio and dry leaf weight ratio For the 50 °C treatment the photosynthetic rate decreased to zero from 127. 24 p.inolO2 dm-2. h_1 in 30°C |
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| Keywords: | Coffee high temperature injury physiology |
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