Full TGIF Record # 5237
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Web URL(s):http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2494.1977.tb01405.x/pdf
    Last checked: 05/02/2012
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Publication Type:
Author(s):Clark, Brenda J.; Prioul, J.-L.; Couderc, H.
Author Affiliation:Laboratoires de Structure et Métabolisme des Plantes et de Taxonomie Végétale Expérimentale et Numérique, Université de Paris Sud, Orsay, France
Title:The physiological response to cutting in Italian ryegrass
Source:Journal of the British Grassland Society. Vol. 32, No. 1, March 1977, p. 1-5, [6-7].
# of Pages:7
Related Web URL:http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2494.1977.tb01405.x/abstract
    Last checked: 05/02/2012
    Notes: Abstract only
Keywords:TIC Keywords: Lolium multiflorum; Photosynthesis; Transpiration; Stomata
Abstract/Contents:"The kinetics of decline in net photosynthesis and transpiration after cutting was followed in a batch of Lolium multiflorum leaves at light saturation in an assimilation chamber where air temperature, leaf temperature, carbon dioxide concentration and water vapour concentration were controlled. After leaf excision the rates of photosynthesis and transpiration increased or remained the same for 1-2 min and then decreased sharply following a curve with two breaks of slope at 15 min and 30 min. To investigate stomatal behaviour, fragments of leaf tissue were removed, fixed by freezing in liquid nitrogen, then examined by scanning electron microscopy. The stomata were optically closed by 15 min after excision. The practical implications for field drying of Italian ryegrass are discussed."
Note:Pictures, b/w
Geographic Terms:France
ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete):
Clark, B. J., J.-L. Prioul, and H. Couderc. 1977. The physiological response to cutting in Italian ryegrass. J. Br. Grassland Soc. 32(1):p. 1-5, [6-7].
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DOI: 10.1111/j.1365-2494.1977.tb01405.x
Web URL(s):
    Last checked: 05/02/2012
    Requires: PDF Reader
    Access conditions: Item is within a limited-access website
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MSU catalog number: SB 197 .B7
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