Determination of Endogenous Indole-3-Acetic Acid in Plagiochila arctica (Hepaticae)
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Abstract:
Endogenous indole-3-acetic acid (IAA) was found in axenically cultured gametophytes of the leafy liverwort, Plagiochila arctica Bryhn and Kaal., by high-performance liquid chromatography with electrochemical detection. Identification of the methylated auxin was confirmed by gas chromatography-mass spectrometry. Addition of 57 micromolar IAA to cultures increased relative production of ethylene. This is the first definitive (gas chromatography-mass spectrometry) demonstration of the natural occurrence of IAA in a bryophyte.Keywords:
Indole-3-acetic acid
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Purpose – The purpose of this paper is to determine the antioxidant properties (capacity and component) of four non‐leafy vegetables. The correlation between the antioxidant capacity and its components of the studied vegetables was also assessed.
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The agravitropic nature of root growth of an auxin-resistant mutant of Arabidopsis, auxl, was restored when the synthetic auxin 1-naphthaleneacetic acid (NAA) was added to the growth medium; auxl roots were not resistant to NAA. Neither indole-3-acetic acid nor 2,4-dichlorophenox-yacetic acid had the same effects as NAA. These differential effects of the three auxins on auxl defects suggest that AUX1 may encode the auxin influx carrier according to the model proposed by Oelbarre et al. [(1996) Planta 198: 532].
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本研究は, パセリ, ミツバを使用し, 貯蔵に伴うクロロフィル分解物の変化を調べることにより, 葉菜類でのクロロフィル分解機構について検討を行ったものである。1. クロロフィルならびにクロロフィル分解物 (フェオフィチン, クロロフィリッド, フェオフォルバイド) を調製し, 薄層クロマトグラフィーにより分離を行い, Rf値, 可視部吸収極大位置ならびに色調を調べたところ, 一部色素の重なりがみられたものの, 薄層クロマトグラフィーがクロロフィル分解物の検討に充分適用できることがわかった。2. パセリの25℃貯蔵に伴い吸収スペクトルの減少がみられ, クロロフィル分解物としてフェオフィチンa, フェォフォルバイドaならびにクロロフィリッドaが検出されたが, これら分解物の貯蔵に伴う増大は認められなかった。3. ミツバの25℃貯蔵に伴い, 吸収スペクトルの減少がみられた。ミツバでは, 貯蔵当日からフェオフィチンa, クロロフィリッドaと微量のフェオフォルバイドaとが検出されたが, これらの分解物もパセリ同様, 貯蔵に伴う顕著な増大はみられなかった。以上の結果から, 葉菜類の25℃貯蔵に伴うクロロフィルの分解は, クロロフィリッドおよびフェオフィチンを経る系も存在するものの, 主要な分解系はクロロフィルから直接無色の物質へ変るものであると推察した。
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Leafy crops harvester prototype was modifying depending on the leafy crops characteristic like crop height leaves surface area crop stems.The prototype included frame, conveyor, collection box, and transmission system.Results provided the suitability of the modifying prototype to transportation and collecting leafy crops, the suitability of the modifying prototype was judged through the removal percentage, un-damaged percentage and losses percentage.
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In order to study the effects of fresh-keeping parameters on the storage quality of leafy vegetables,fresh-keeping parameters of leafy vegetables at home and abroad were reviewed,the effects of temperature,relative humidity,gas composition on the preservation of leafy vegetables and the priority of them were analyzed.The suitable fresh-keeping parameters for leafy vegetables were 0~5℃,1%~5%O2,1%~5%CO2 and 95%~100%RH.And the highest priority of parameters was temperature.
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Amaranthus, lettuce, globe artichoke, vegetable mustard, spinach, fenugreek, singhara, chekkurmanis, celery and parsley are the prominent leafy vegetables being cultivated by farmers. Like other vegetable crops, the leafy vegetables are also known to infest by several insect pests and diseases. Management of major insect pests that infest the leafy vegetables (Amaranthus, lettuce, globe artichoke, vegetable mustard, spinach, singhara, chekkurmanis, fenugreek, celery, parsley, etc.) is discussed.
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The growth of green leafy vegetables involves many factors that not only associate with the locality environment but also with the climate conditions and the corresponding agronomic activities.It is necessary that design the concept or logic model of digital information management for green leafy vegetable production in order to further establish the information management systems and also realize the safety monitoring of green leafy vegetable through the bar codes attached to green leafy vegetable products.The information of green leafy vegetable production contains spatial and temporal ones and the property data,both spatial information and temporal information are the key elements of green leafy vegetables.In this paper the ER model of management information system for green leafy vegetable safety production and its implementation are presented,in which the bar code was the main entity and green leafy vegetable species,the field code and the harvest date are the entities relying on the main entity.
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