Full TGIF Record # 270271
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    Last checked: 04/06/2016
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Publication Type:
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Report
Author(s):Tan, Shu-duan; Zhu, Ming-yong; Zhang, Ke-rong; Zhu, Jia-wen; Wei, Gao-xia; Zhang, Quan-fa
Author Affiliation:Tan, Ming-yong Zhu, Ke-rong Zhang, and Quan-fa Zhang: Key Laboratory of Aquatic Botany and Watershed Ecology, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan; Tan, Jia-wen Zhu, and Wei: College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
Title:Effects of submergence on the antioxidative enzymes and carbohydrate contents of Paspalum distichum
Source:[Caoye Xuebao] [Acta Prataculturae Sinica]. Vol. 22, No. 1, February 2013, p. 217-224.
# of Pages:8
Publishing Information:[Lanzhou Shi, China]: ["Cao Ye Xue Bao" Bian Ji Wei Yuan Hui]
Keywords:TIC Keywords: Ascorbate peroxidase; Catalase; Glutathione reductase; Growth analysis; Paspalum distichum; Peroxidase; Physiological responses; Superoxide dismutase; Water stress resistance
Abstract/Contents:"Submergence is one of the major abiotic stresses, primarily through restriction in the diffusion of oxygen and carbon dioxide in plants. A complex anti-oxidative defensive system plays an important role in defending anoxia or hypoxia stress. In this study, the physiological responses in antioxidative enzymes and carbohydrate contents of Paspalum distichum to different submergence times were investigated. 1) The activities of catalase (CAT), superoxide dismutase (SOD), peroxidase (POD), ascorbate peroxidase (APX), and glutathione reductase (GR) in roots increased with increased submergence duration and depth, implying an integrated pathway involving CAT, SOD, POD, GR, and APX for protection against the detrimental effects of activated oxygen species under submergence. 2) Total soluble carbohydrate and starch contents of shoots and roots decreased with increased submergence depth and duration, and the decrease was progressive and proportional to the magnitude of the submergence stress. The soluble carbohydrate of submerged plants necessary for survival can be replenished from starch hydrolyzation and this was critical for the survival of submerged P. distichum."
Language:Chinese
References:27
Note:Abstract also appears in English
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ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete):
Tan, S.-d., M.-y. Zhu, K.-r. Zhang, J.-w. Zhu, G.-x. Wei, and Q.-f. Zhang. 2013. Effects of submergence on the antioxidative enzymes and carbohydrate contents of Paspalum distichum. (In Chinese) [Caoye Xuebao] [Acta Prataculturae Sinica]. 22(1):p. 217-224.
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    Last checked: 04/06/2016
    Requires: PDF Reader
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