摘要
与29．5℃±0．5℃条件下的处理结果相比，在40℃、45℃、50℃条件下高温处理5h，咖啡叶和根的蛋白质含量与呼吸速率均下降；游离氨基酸总量和脯氨酸含量上升；相对透性和过氧化物酶活性提高，蒸腾速率加强且叶干重比率增加；29．5℃±0．5℃时光合速率为127．24μmolO2．dm-2h-1，到50℃时下降为0。
The 5 -hour treatments of coffee leaves and roots at the temperatures of 40℃, 45Cand 50℃ as against those at 29. 5±0. 5℃ resulted in a decrease in both content of proteins and respiratory rate,and an increase in isolated amino acids,proline amino acid,relative permeability,peroxidase activity,transpiratory ratio and dry leaf weight ratio For the 50℃ treatment the photosynthetic rate decreased to zero from 127. 24 μmolO2dm-2. h-1 in 30℃
出处
《热带作物学报》
CSCD
1997年第2期33-38,共6页
Chinese Journal of Tropical Crops
关键词
咖啡
高温伤害
生理性状
检测
Coffee
high temperature
injury physiology
