京白梨果实蒸腾速率随着相对湿度增大,明显降低。
The increase in relative humidity resulted in a significant decrease of the fruit transpiration rates.
内容包括水分胁迫对光合特性、蒸腾作用、营养生长、果实品质、渗透调节及酶活性的影响等。
The content include character of photosynthesis, transpiration, vegetative growth, osmotic regulation and enzyme activity etc. on water stress.
内容包括水分胁迫对光合特性、蒸腾作用、营养生长、果实品质、渗透调节及酶活性的影响等。
The content include character of photosynthesis, transpiration, vegetative growth, osmotic regulation and enzyme activity etc. on water stress.
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