搜索结果: 1-5 共查到“Potato Solanum tuberosum L.”相关记录5条 . 查询时间(0.078 秒)
Effects of Drought and Shading on Non-structural Carbohydrate Stored in the Stem of Potato (Solanum tuberosum L.)
Drought Non-structural carbohydrate (NSC) Potato Shading Stem base
2010/3/4
Most studies on non-structural carbohydrate (NSC) are concentrated on the leaf and tuber, and little is known about NSC in the stem and its function. To test the hypothesis that NSC stored in stem con...
Mixoploidy and Chimeric Structures in Somaclones of Potato（Solanum tuberosum L.）cv. Bintje
Solanum tuberosum L. potato callus culture regenerants
2009/3/20
Plant tissue culture is recognised as a disposable tool to generate useful genetic variability for crop improvement. Nine somaclones of tetraploid potato cv. Bintje regenerated from stem, tuber or pro...
Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes
Solanum tuberosum L. potato tuber proteins patatin patatin relative abundance patatin content
2014/3/3
Patatin relative abundance in SDS-extractable protein and patatin content in dry matter were evaluated in tubers of forty processing and table potato cultivars usually cultivated in the Czech Republic...
Selection of DNA markers for detection of extreme resistance to potato virus Y in tetraploid potato (Solanum tuberosum L.) F1 progenies
potato potato virus Y (PVY) extreme resistance DNA markers Rysto
2014/3/13
Marker-assisted selection is progressively introduced into potato breeding especially in the case of monogenically inherited traits. Varieties and clones with extreme resistance to potato virus Y (PVY...
Characterisation of Potato (Solanum tuberosum L.) Varieties by Electrophoresis of Tuber Proteins
potato variety characterisation tuber proteins electrophoresis
2014/3/13
The modified PAGE method (TRIS – Glycine buffer pH 8.9) was used for the characterisation of
selected 25 registered potato varieties. This method enabled to identify each variety from the examined v...