Growth of C. laurentii was inhibited by SBC both in the wound of tomato fruit and NYDB broth.
同样，酵母菌在含有碳酸氢钠的NYDB培养基和番茄果实伤口上的生长也受到抑制。
参考来源 - 期刊学术社区The heat-induced GUS activity in tomato fruits increased gradually within 48 h of treatment and weakened during tomato fruit ripening.
而且GUS表达轮廓随番茄果实成熟度的不同而不同,随番茄果实的成熟,热激应答逐渐变弱。
参考来源 - 多胁迫诱导型Lehsp23.8启动子的分子克隆及其功能分析·2,447,543篇论文数据，部分数据来源于NoteExpress
绿光处理使番茄果实品质下降。
番茄果实硝酸盐含量随着K2O用量增加而下降。
Nitrate content in fruit decreased with the increase of K2O.
通过田间试验，分析了再生水灌溉对番茄果实品质、重金属以及土壤重金属的影响。
Field experiments were conducted to study the impact of rejuvenated water irrigation on the quality of tomato, the heavy metal element in fruit and soil.
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