Chilling stress is an important constraint for maize seedling establishment in the field. To examine the role of salicylic acid (SA) and hydrogen peroxide (H2O2) in response to chilling stress, we investigated the effects of seed priming with SA, H2O2, and SA+H2O2 combination on maize resistance under chilling stress (13°C). Priming with SA, H2O2, and especially SA+H2O2 shortened seed germinati...

The loss of organic substances from cotton (Gossypium hirsutum L.) radicles is enhanced by chilling, low pH, or anaerobic conditions. Solute loss returns to a low level when the stimulus is removed, indicating no permanent injury to membranes. Loss of solute induced by chilling or anaerobiosis is reversed or prevented by calcium or magnesium. These cations did not reduce the solute loss resulti...

Chilling associated oxidative damage that enhanced the production of reactive oxygen species (ROS), slow down metabolism and modify membranes resulting in lipid peroxidation. A marked increase in the level of H2O2 was estimated in alfalfa leaves after dark chilling treatment and as a consequence, oxidation damage due to H2O2 accumulation could cause lipid peroxidation of membrane and result in ...

In looking for different types of large-scale activities of food sanitation supervision and security modes, improving the efficiency of food hygiene protection, this paper establishes the evaluation index system for sports food hygiene, and proposed the sports food hygiene evaluation model based on the Analytic Hierarchy Process (AHP) and the interval fuzzy TOPSIS method. AHP is used to determi...

The proportion of labeled (14)C-glycerol incorporated into phospholipids and the fatty acid composition of three phospholipids in germinating seeds and seedlings of chilling-sensitive lima beans (Phaseolus lunatus L.) and chilling-resistant broad beans (Vicia faba L.) and peas (Pisum sativum L.) at 10 and 25 C were determined. During the imbibition of seeds (first 24 hours), lima beans were sen...

A combination of hot water (a rinse at 62 degrees C for 20 s) and conditioning (pre-storage at 16 degrees C for 7 d) treatments synergistically reduced chilling injury development in grapefruit (Citrus paradisi, cv. "Star Ruby") during cold storage at 2 degrees C, suggesting that the treatments may activate different chilling tolerance responses. To study the molecular mechanisms involved, chil...