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Understanding the regulation mechanisms of photosynthesis is key to improving its efficiency and, ultimately, crop yield. In this study, we report that DEEP GREEN PANICLE1 (DGP1) is involved in photos...
Starch is the abundant component in rice endosperm, and its microstructure determines the quality and functional properties of rice grain. It is well known that the starch fine structure is markedly i...
The aim of this study was (i) to evaluate the impact of water deficit and rehydration on nitrogen compounds and abscisic acid of Vigna unguiculata leaves, and (ii) to investigate the hypothesis that a...
Vulcanized vegetable oil (VVO) is a product synthesized from unsaturated vegetable oil and a vulcanizing agent such as sulphur. It is used in rubber industry as processing aid and is imported into Ni...
The brown rice grains (Japonica c.v. Koshihikari) fed with 14CO2 in different ripening stages were separated into the outer layer and inner portion by the wet-milling method, and starch granules were ...
Rice plant (Japonica c.v. Koshihikari) was exposed to 14CO2 during the ripening period. The autoradiography of brown rice grains showed that the 14C-labeled assimilates distributed throughout the whol...
Some physiological changes induced by abscisic acid (ABA) were investigated in a long-term cultured callus of rice, Oryza sativa, L. cultivar YUHKARA. The results were as follows : (1) The retardation...
The effects of low temperature on photosynthesis, dark respiration and protein synthesis in developing fourth-leaf blades of rice (Oryza sativa L.) seedlings were investigated. Photosynthesis and resp...
Sucrose-phosphate synthase (SPS) is a key enzyme in the synthetic pathway of sucrose, which is a main translocation form of photosynthates. SPS is involved in many processes related to important agron...
A comparative study on chloroplast ultrastructure and light harvesting complex of photosystem Ⅱ (LHC Ⅱ) was conducted between a new rice mutant (W2555) and its wild type (WT). The chloroplasts of W255...
Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amylose and amylopectin contents at differen...
Three japonica rice varieties with different cooking and eating quality were grown at high temperature in the greenhouse and natural field. Effects of temperature at the grain filling stage on these v...
Dynamic changes of starch, amylose, sucrose contents and the activities of starch synthesis enzymes under shading treatments after flowering were studied using two rice varieties IR72 (indica) and Nip...

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