抗氧化防御和离子恒温控制盐度应激的特定阶段反应在对比的水品种

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Vikash Kumar1,2, Ashish K Srivastava1, Deepak Sharma3

  • 1Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.

Plants (Basel, Switzerland)
|April 9, 2024
PubMed
概括

米品种根据生长阶段表现出不同的盐耐受性. 耐盐的CSR36大米保持了比对盐敏感的贾亚大米更好的性能,除了在播种阶段,由于增强的抗氧化和透调整机制.

关键词:
抗氧化剂防御 抗氧化剂防御离子恒温是离子恒温.米米饭 米饭 米饭 米饭.盐的压力是盐的压力.盐的耐受性 盐的耐受性阶段特定的盐度.

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