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众多的研究表明,核酸是构成动植物细胞的主要成分,其与生物的遗传变异,生长发育以及食品滋味的构成等密切相关。茶叶是一种饮料,可以通过核酸、氨基酸类物质的添加,达到优质高产之目的。本研究与日本核酸有机栽培普及协会合作,从今年秋季开始,采用核酸单细胞细菌类生物发酵肥料,系统开展了核酸类物质在茶叶上应用的研究,拟查明核酸物质对茶叶产量和品质的影响。现已取得初步成效,旨将结果初报如下。
Numerous studies show that nucleic acid is the main component of animal and plant cells, which is closely related to biological genetic variation, growth and development as well as the composition of food taste and so on. Tea is a beverage, through the addition of nucleic acids, amino acids, to achieve the purpose of high quality and high yield. In this study, we cooperated with Japan Association of Popularization of Organic Culture of Organic Acids to start the research on the application of nucleic acids in tea from the autumn of this year by using single-cell nucleic acid fermentation of fertilizers. We intend to find out the effect of nucleic acid on yield and quality of tea influences. Initial results have been achieved, the results of the first report as follows.