注册 登录  
 加关注
   显示下一条  |  关闭
温馨提示!由于新浪微博认证机制调整,您的新浪微博帐号绑定已过期,请重新绑定!立即重新绑定新浪微博》  |  关闭

wangyufeng的博客

祝愿BB 健康开心快乐每一天

 
 
 

日志

 
 

Scientists Closer To Developing Salt-Tolerant Crops  

2010-11-23 14:18:33|  分类: 抗性基因 |  标签: |举报 |字号 订阅

  下载LOFTER 我的照片书  |

ScienceDaily (July 8, 2009) — An international team of scientists has developed salt-tolerant plants using a new type of genetic modification (GM), bringing salt-tolerant cereal crops a step closer to reality.



Scientists Closer To Developing Salt-Tolerant Crops - 喜欢吃桃子 - wangyufeng的博客
Caption: This is a comparison of genetically modified plants and non-GM plants grown in saline conditions: (above) non-GM plants struggling to grow in saline conditions; (below) GM plants thriving in the same conditions. (Credit: Image courtesy of the Australian Centre for Plant Functional Genomics (ACPFG)/University of Adelaide)
 

The research team – based at the University of Adelaide's Waite Campus in Australia – has used a new GM technique to contain salt in parts of the plant where it does less damage.

Salinity affects agriculture worldwide, which means the results of this research could impact on world food production and security.

The work has been led by researchers from the Australian Centre for Plant Functional Genomics and the University of Adelaide's School of Agriculture, Food and Wine, in collaboration with scientists from the Department of Plant Sciences at the University of Cambridge, UK.

The results of their work are published July 7 in the journal, The Plant Cell.

"Salinity affects the growth of plants worldwide, particularly in irrigated land where one third of the world's food is produced. And it is a problem that is only going to get worse, as pressure to use less water increases and quality of water decreases," says the team's leader, Professor Mark Tester, from the School of Agriculture, Food and Wine at the University of Adelaide and the Australian Centre for Plant Functional Genomics (ACPFG).

"Helping plants to withstand this salty onslaught will have a significant impact on world food production."

Professor Tester says his team used the technique to keep salt – as sodium ions (Na+) – out of the leaves of a model plant species. The researchers modified genes specifically around the plant's water conducting pipes (xylem) so that salt is removed from the transpiration stream before it gets to the shoot.

"This reduces the amount of toxic Na+ building up in the shoot and so increases the plant's tolerance to salinity," Professor Tester says.

"In doing this, we've enhanced a process used naturally by plants to minimize the movement of Na+ to the shoot. We've used genetic modification to amplify the process, helping plants to do what they already do – but to do it much better."

The team is now in the process of transferring this technology to crops such as rice, wheat and barley.

"Our results in rice already look very promising," Professor Tester says.

links to:http://www.sciencedaily.com/releases/2009/07/090707142138.htm
  评论这张
 
阅读(1696)| 评论(0)
推荐 转载

历史上的今天

在LOFTER的更多文章

评论

<#--最新日志,群博日志--> <#--推荐日志--> <#--引用记录--> <#--博主推荐--> <#--随机阅读--> <#--首页推荐--> <#--历史上的今天--> <#--被推荐日志--> <#--上一篇,下一篇--> <#-- 热度 --> <#-- 网易新闻广告 --> <#--右边模块结构--> <#--评论模块结构--> <#--引用模块结构--> <#--博主发起的投票-->
 
 
 
 
 
 
 
 
 
 
 
 
 
 

页脚

网易公司版权所有 ©1997-2017