首页> 外文会议>Joint Annual Convention of STAI, DSTA, SISSTA; 20050813-15; Hyderabad(IN) >EVALUATION OF SUGARCANE HYBRID VARIETIES UNDER WATER STRESS CONDITIONS
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EVALUATION OF SUGARCANE HYBRID VARIETIES UNDER WATER STRESS CONDITIONS

机译:水分胁迫条件下蔗糖混合品种的评价

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摘要

Ten promising sugarcane varieties namely CoSe 92423, CoSe 93232, CoSe 94423, CoS 95222, CoS 95270, CoS 96258, CoS 96268, CoS 97264, UP 9529 and UP 9530 were evaluated for drought tolerance under normal and deficient moisture conditions at the farm of U.P. Council of Sugarcane Research, Shahjahanpur during 2000-01 to 2002-03. The results revealed that the physiological and biochemical parameters like rate of transpiration (Tr) and stomatal diffusive resistance (Sdr) varied significantly due to moisture stress. Higher total chlorophyll and lower transpiration rate alongwith maximum stomatal diffusive resistance in varieties CoSe 92423, CoS 95222, CoS 97264 and UP 9530 under deficient water condition gave an indication of their drought endurance capacity. All the varieties showed significant reduction in growth, yield and quality under deficient irrigation (two irrigations) as compared to normal irrigation (5 irrigations). However, CoSe 92423, CoS 95222, CoS 97264 and UP 9530 produced higher shoot population, millable canes and cane yield (above 70 mt/ ha) under water stress conditions alongwith least yield reduction (below 10 per cent) indicating their drought tolerant character. Sucrose per cent in juice was significantly lower under moisture stress which also varied significantly with the varieties.
机译:在美国农场,在正常和水分不足的条件下,评估了十种有前途的甘蔗品种,即CoSe 92423,CoSe 93232,CoSe 94423,CoS 95222,CoS 95270,CoS 96258,CoS 96268,CoS 97264,UP 9529和UP 9530的耐旱性。甘蔗研究委员会,Shahjahanpur,时间:2000年1月至2002年3月。结果表明,由于水分胁迫,蒸腾速率(Tr)和气孔扩散阻力(Sdr)等生理生化参数发生了显着变化。 CoSe 92423,CoS 95222,CoS 97264和UP 9530品种在缺水条件下具有较高的总叶绿素和较低的蒸腾速率,并具有最大的气孔扩散阻力,这表明它们具有抗旱能力。与常规灌溉(5次灌溉)相比,在灌溉不足(两次灌溉)下,所有品种的生长,产量和质量均显着下降。但是,CoSe 92423,CoS 95222,CoS 97264和UP 9530在水分胁迫条件下产生了更高的苗芽种群,可碾磨的甘蔗和甘蔗产量(70吨/公顷以上),并且减产最少(低于10%),表明它们具有耐旱性。在水分胁迫下,果汁中的蔗糖百分比显着降低,并且随品种的变化而显着变化。

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