Callogenesis and Organogenesis Response of Wheat Cultivars under Sodium Chloride Salt Stress

Naheed Akhtar

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Callogenesis and Organogenesis Response of Wheat Cultivars under Sodium Chloride Salt Stress

机译：氯化钠盐胁迫下小麦品种的愈伤组织发生和器官发生反应

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The study was conducted at the Agricultural Biotechnology Research Labs, National Agricultural Research Centre, Islamabad to ascertain varietal differences between four wheat varieties (Arz, Pak-81, LU-26 and Pavon); with respect to their tolerance to sod

机译：该研究是在伊斯兰堡国家农业研究中心的农业生物技术研究实验室进行的，目的是确定四种小麦品种（Arz，Pak-81，LU-26和Pavon）之间的品种差异。关于它们对草皮的耐受性

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《Pakistan Journal of Biological Sciences》 |2006年第11期|共5页
作者
Naheed Akhtar;
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中图分类生物科学;
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1. Callogenesis and Organogenesis Response of Wheat Cultivars under Sodium Chloride Salt Stress [J] . Naheed Akhtar Pakistan Journal of Biological Sciences . 2006,第11期

机译：氯化钠盐胁迫下小麦品种的愈伤组织发生和器官发生反应
2. Potassium nitrate application alleviates sodium chloride stress in winter wheat cultivars differing in salt tolerance. [J] . Zheng Y, Ning T, Li Z Journal of Plant Physiology . 2008,第14期

机译：硝酸钾的施用减轻了耐盐性不同的冬小麦品种的氯化钠胁迫。
3. Callus induction and regeneration in wheat cultivars under sodium and calcium chlorides salt stress. [J] . Naheed Akhtar, Sajjad ur Rehman Chughtai, Zubeda Chudhry, Sarhad Journal of Agriculture . 2007,第3期

机译：氯化钠和氯化钙盐胁迫下小麦品种的愈伤组织诱导和再生。
4. EFFECT OF WATER STRESS AND POTASSIUM CHLORIDE ON BIOLOGICAL AND GRAIN YIELD OF DIFFERENT WHEAT CULTIVARS [C] . M. MOUSSAVI-NIK, H.R. MOBASSER, A. MHERABAN International wheat conference . 2007

机译：水分胁迫和氯化钾对不同小麦品种生物和籽粒产量的影响
5. Gene expression analysis in response to salt stress in wheat (Triticum aestivum) and Cytogenetic derivatives of wheat and the salt tolerant wheat grass, Lophopyrum elongatum. [D] . Hussein, Zina. 2007

机译：响应盐胁迫的小麦（Triticum aestivum）和小麦的细胞遗传学衍生物以及耐盐小麦草（Lophopyrum elongatum）的基因表达分析。
6. Retraction Note to: Integrated physiological and proteomic analysis of embryo and endosperm reveals central salt stress response proteins during seed germination of winter wheat cultivar Zhengmai 366 [O] . Dongmiao Liu, Caixia Han, Xiong Deng, 2019

机译：撤回注意：胚和胚乳的综合生理和蛋白质组学分析揭示了冬小麦品种正麦366种子萌发过程中的中央盐胁迫响应蛋白。
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Callogenesis and Organogenesis Response of Wheat Cultivars under Sodium Chloride Salt Stress

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