کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2018080 | 1067833 | 2009 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The elevated anthocyanin level in the shaded peel of 'Anjou' pear enhances its tolerance to high temperature under high light
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
DHARMDARThermotolerancemonodehydroascorbate reductasemaximum quantum yield of PSIIGSSGoxidized ascorbatedehydroascorbate reductaseAPXPFDGSHCATFv/Fm - Fv / FmAnthocyanin - آنتوسیانینhigh light - برجستهAOS - بهphoton flux density - تراکم شار فوتونHigh temperature - درجه حرارت بالاDHA - دوکوساهگزائنوئیک اسیدSOD - سدSuperoxide dismutase - سوکسوکس دیسموتازPhotoinhibition - عکسبرداریascorbate peroxidase - پراکسیداز آسکورباتیCatalase - کاتالازreduced glutathione - کاهش گلوتاتیونPyrus communis - گلابی اروپاییoxidized glutathione - گلوتاتیون اکسید شدهglutathione reductase - گلوتاتیون ردوکتازactive oxygen species - گونه های اکسیژن فعال
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش گیاه شناسی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The elevated anthocyanin level in the shaded peel of 'Anjou' pear enhances its tolerance to high temperature under high light The elevated anthocyanin level in the shaded peel of 'Anjou' pear enhances its tolerance to high temperature under high light](/preview/png/2018080.png)
چکیده انگلیسی
Pigments, chlorophyll fluorescence, dark respiration, and the antioxidant system in the shaded peel of green 'Anjou' pear (Pyrus communis L.) and its bud mutation, red 'Anjou', were compared in response to high peel temperature, high light alone or in combination to determine the protective role of anthocyanins under high temperature with or without light. Under high temperature treatment alone, no difference in the maximum quantum yield of PSII (FV/FM) was detected between red 'Anjou' and green 'Anjou'; the superoxide dismutase activity and the glutathione pool were up-regulated in green 'Anjou' peel but remained unchanged in red 'Anjou' peel. Under high temperature coupled with high light, the FV/FM of green 'Anjou' peel was decreased to a lower value than that of red 'Anjou', and significant interaction was detected between temperature and light for both cultivars. Furthermore, the difference in FV/FM between red 'Anjou' and green 'Anjou' under high temperature coupled with high light was significantly larger than that under high light alone, indicating that this larger difference was caused by the interaction between high temperature and high light as no significant difference was detected in FV/FM between the two cultivars under high temperature treatment alone at any sampling point. It is concluded that the elevated anthocyanin level in the shaded peel of red 'Anjou' does not alter its thermotolerance in the dark, but makes it more tolerant of high temperature under high light.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Plant Science - Volume 177, Issue 5, November 2009, Pages 418-426
Journal: Plant Science - Volume 177, Issue 5, November 2009, Pages 418-426
نویسندگان
Pengmin Li, Lailiang Cheng,