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茭白是我县种植的水生蔬菜之一。近年来,茭白的质量产量下降,“恢茭”、“雄茭”大量出现,现就如何防止问题作如下探索。一、茭白的成因茭白不只是一种植物,而是一种真菌寄生在一种植物上的产物。它原先分布在亚洲东南部,为多年生禾本科植物—茭草,因受到一种真菌的侵染,引起幼茎膨大,才形成我们所称的“茭白”。蔬菜工作者大多了解,茭白值株因黑穗菌的寄生,分泌一种异生长素(即吲哚乙酸),刺激花茎细胞分裂增大,使茎部膨大,成为肥嫩的肉质茎,作蔬菜食
Sui Bai is one of the aquatic vegetables planted in our county. In recent years, the quality and quantity of piperons have dropped, while the emergence of “reincarnation” and “grand emperor” have appeared in large numbers. Now we are going to make the following exploration on how to prevent the problem. First, the cause of 茭 white 茭 white is not just a plant, but a fungus parasitic on a plant product. It was originally found in southeastern Asia. It is a perennial gramineous plant, Ephedra, which is infested by a fungus and causes the young stem to inflate, forming what we call “prickly heat.” Most vegetable workers understand that the white-leaf strain of black spike parasites, the secretion of an iso-growth hormone (ie, indole acetic acid), stimulation of stem cell division increased, so that stem enlargement, become tender tender succulent stems, vegetables food