The research on identification technology of heat tolerance of Chinese cabbage (Brassica campestris L., ssp. pekinensis).

被引：0

作者：

Yang, LW ^{[1
]}

Wang, JY ^{[1
]}

Liang, HF ^{[1
]}

Chen, J ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Inst Vegetables & Flowers, Beijing 100081, Peoples R China

来源：

THIRD INTERNATIONAL SYMPOSIUM ON DIVERSIFICATION OF VEGETABLE CROPS | 1998年 / 467期

关键词：

heat tolerance; electrolyte; chlorophyll; heading;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Three technologies involving physiological characteristics were investigated as possible indexes in order to identify heat tolerance in seven cultivars of Chinese cabbage (Brassica campestris L.,ssp.pekinensis). These characteristics were : heat killing time (HKT), electrolyte leakage rate (ELR), and chlorophyll content reduction (CCR). HKT measurements for heat tolerance conformed with field observations and correlation analysis indicated a significant positive correlation between ELR and HKT. CCR appears not to be useful for the identification of Chinese cabbage heat tolerance.

引用

页码：227 / 231

页数：5

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