Effect of pH on the uptake and metabolism of glycine in pak choi (Brassica chinensis L.)
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- 作者：Qingxu Maa ; b ; 1 ; Xiaochuang Caoc ; 1 ; Yinan Xiea ; b ; Yan Gua ; b ; Ying Fenga ; b ; Wenhai Mia ; b ; Xin Yanga ; b ; Lianghuan Wua ; b ; finm@zju.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：pH ; Glycine ; Uptake ; Metabolism ; Nitrate ; Ammonium ; Pak choi
- 刊名：Environmental and Experimental Botany
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：133
- 期：Complete
- 页码：139-150
- 全文大小：2538 K
文摘
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The optimal pH for glycine uptake by pak choi is 7.0.
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Variations in pH influence N source preference in pak choi.
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Lower pH reduces the active absorption of glycine.
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Higher pH inhibits the metabolism of glycine to serine in pak choi roots.