Abstract
Objective The physiological and biochemical changes were studied during the Panax notoginseng′s fruit development.Methods Dynamic changes of fruits size,fresh and dry weight,moisture content and soluble sugar,starch and protein contents were investigated.Results The moisture content was increased first and then dropped to 73.37% at maturity.The fresh and dry weight,starch and protein contents of P.notoginseng′s fruits were increased with the fruit development.The soluble sugar content was raised first,then decreased,and increased slightly at the lateral stage of fruit development.Conclusion The P.notoginseng′s fruits are mature at 80 d after peak anthesis;the decrease of moisture content is companied with the gradual increasing of fruit fresh and dry weight during the fruit development.The storage and utilization of nutrients in P.notoginseng′s fruits are closely related with the fruit development.
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Claims 6
Claim · model-written summary
Fruit moisture content increased first and then dropped to 73.37% at maturity.
- Taxon
- Panax notoginseng
Panax notoginsengt0 - Outcome
- moisture contente1
- Direction
- increased first and then droppede1
- Value
- 73.37%e1
- Qualifier
- at maturitye1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fruit development of Panax notoginseng”
e1“The moisture content was increased first and then dropped to 73.37% at maturity”
Claim · model-written summary
Fresh and dry weight of fruits increased with fruit development.
- Taxon
- Panax notoginsengPanax notoginsengt0
- Organ / stage
- fruitse2
- Outcome
- fresh and dry weighte2
- Direction
- increasede2
- Qualifier
- with the fruit developmente2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fruit development of Panax notoginseng”
e2“The fresh and dry weight,starch and protein contents of P.notoginseng′s fruits were increased with the fruit development”
Claim · model-written summary
Starch and protein contents of fruits increased with fruit development.
- Taxon
- Panax notoginsengPanax notoginsengt0
- Organ / stage
- fruitse2
- Outcome
- starch and protein contentse2
- Direction
- increasede2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fruit development of Panax notoginseng”
e2“The fresh and dry weight,starch and protein contents of P.notoginseng′s fruits were increased with the fruit development”
Claim · model-written summary
Soluble sugar content was raised first, then decreased, and increased slightly at the lateral stage of fruit development.
- Taxon
- Panax notoginsengPanax notoginsengt0
- Organ / stage
- lateral stage of fruit developmente3
- Outcome
- soluble sugar contente3
- Direction
- raised first, then decreasede3
- Qualifier
- increased slightlye3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fruit development of Panax notoginseng”
e3“The soluble sugar content was raised first, then decreased, and increased slightly at the lateral stage of fruit development”
Claim · model-written summary
Fruits are mature at 80 d after peak anthesis.
- Taxon
- Panax notoginsengPanax notoginsengt0
- Outcome
- fruits are maturee4
- Value
- 80 de4
- Qualifier
- after peak anthesise4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fruit development of Panax notoginseng”
e4“The P.notoginseng′s fruits are mature at 80 d after peak anthesis”
Claim · model-written summary
The decrease of moisture content was accompanied by a gradual increase in fruit fresh and dry weight during fruit development.
- Taxon
- Panax notoginsengPanax notoginsengt0
- Organ / stage
- fruit developmente5
- Outcome
- fresh and dry weighte5
- Direction
- gradual increasinge5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fruit development of Panax notoginseng”
e5“the decrease of moisture content is companied with the gradual increasing of fruit fresh and dry weight during the fruit development”