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《Journal of Southwest University(Natural Science Edition)》 2008-04
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Effects of a Gene Activator on the Vigor of the Root Systems of Purple-Fleshed Sweet Potato

TANG Shao-hu1,ZHOU Qi-gui1,LONG Yun1,LI Kun-pei1,2,LIU Kai-quan11.School of Life Sciences,Southwest University,Chongqing 400715,China;2.Chongqing Municipal Sweet Potato Research Center,Chongqing 400715,China  
In the experiment,three concentrations of a gene activator were used: A1,A2 and A3,which were diluted by 375×(A1),750×(A2) or 1500×(A3).Plants were treated for 0.5 h(B1),1 h(B2) or 2 h(B3).The experimental materials dipped were cultured in liquid Hoagland medium and the oxidization of α-naphthylamine,and absorption of NO-3 and K+ of the treated plants were determined after 12 days.The results showed that plants with the three solution concentrations increased the oxidizing rate of α-naphthylamine by 2.99,5.92 and 2.37 times,respectively,their absorption rate of NO-3 increased by 0.51,1.14 and 0.66 times,respectively,and their absorption rate of K+ increased by 1.73,2.73 and 1.16 times,respectively.Plants subjected to three different time treatments increased their oxidization of α-naphthylamine by 5.50,3.29 and 2.49 times,respectively,their absorption of NO-3 increased by 0.60,1.09 and 0.63 times,respectively,and their absorption of K+ increased by 1.57,2.66 and 1.40 times,respectively.The mean differences were significant at 0.01 among different treatments and levels of factors,the combination A2B2 was the best treatment,and its oxidization of α-naphthylamine and absorption of NO3 and K+ increased by 5.75,1.51 and 3.52 times,respectively.
【Fund】: 重庆市农业综合开发办“国家农业综合开发科技示范资助项目”(2001-20)
【CateGory Index】: S531
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