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Studies on the Physiology of Chinese Leek and Blanched Chinese Leek ( Allium odorum L. )

By K. C. Lee, S. L. Lin, M. J. Tseng, 李國權, 林深林 and 曾夢蛟

Abstract

本試驗分別於塑膠網室及田間種植韮菜和韮黃,調查並比較兩者含氮化合物及數種酵素活性的差異。結果顯示,韮黃葉片中的硝酸鹽含量較韮菜葉片中為低,但是氨鹽及總胺基酸量則以韮黃為多。葉片中的硝酸鹽還原酶丶 麩醯胺合成酶及酸性磷酸酶活性都以韮黃較低,但過氧化物酶活性則以韮菜較低。根的硝酸鹽丶 莖的總胺基酸丶莖或根的碳水化合物等含量,均以韮菜為高。韮黃的乾物重及葉綠素含量均比韮菜少,但水份則較多。韮黃因遮光處理所引起之生理異現,有類似於植株老化的反應。Experiments were conducted in a plastic house and in the field to investigate nitrogenous compounds and some enzyme activities of the Chinese leek (grenleek) and its counterpart, blanched leek, which is grown in the dark.\ud Leaves of the blanched leek had lower concentrations of nitrate and soluble protein but higher concentrations of ammonium and total free amino acid than leaves of the green leek. The activities of nitrate reductase, glutamine synthetase, and acid phosphatase in leaves were also lower, but peroxidase activity was usually higher. Nitrate in roots, total free amino acids in stems, and soluble carbohydrate were much less in both stems and roots of the blanched leek than in the same parts of the green leek.\ud The blanched leek had lower dry weight and chlorophyll concentration than the green leek, but a higher water content regardless of the plant portion tested. The physiological response of the Chinese leek to dark treatment was similar to that of senescence

Topics: Chinese Leek, Blanched Chinese Leek, Physiology, 韮菜, 韮黃, 生理
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/81463
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