Abstract
The semilethal low temperature of T. chinensis var.mairei leaves and the changes of water content and osmoregulation substances have been studied. The results show that relative water content and the content of free water and starch of T. chinensis var.mairei leaves decrease while the content of bund water, soluble suger, soluble protein and proline increase with the falling of the semilethal low temperature. The adaptive changes of these substances leading to the falling of the semilethal low temperature is the physical foundation of improvement of the cold resistance.
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Claims 4
Claim · model-written summary
Relative water content and the contents of free water and starch in T. chinensis var. mairei leaves decreased as the semilethal low temperature fell.
Verbatim
e0“relative water content and the content of free water and starch of T. chinensis var.mairei leaves decrease”
Claim · model-written summary
Contents of bound water, soluble sugar and soluble protein in T. chinensis var. mairei leaves increased as the semilethal low temperature fell.
Verbatim
e0“content of bund water, soluble suger, soluble protein and proline increase with the falling of the semilethal low temperature”
t0“T. chinensis var.mairei”
Claim · model-written summary
Proline content in T. chinensis var. mairei leaves increased as the semilethal low temperature fell.
Verbatim
e0“content of bund water, soluble suger, soluble protein and proline increase with the falling of the semilethal low temperature”
t0“T. chinensis var.mairei”
Claim · model-written summary
The authors conclude that adaptive changes of these substances lower the semilethal low temperature, the physical foundation of improved cold resistance.
Verbatim
e0“The adaptive changes of these substances leading to the falling of the semilethal low temperature is the physical foundation of improvement of the cold resistance”
t0“T. chinensis var.mairei”