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DOI :
10.3791/64702-v
November 30th, 2022
Chapters
0:04
Introduction
0:46
Experimental Preparation
1:39
Seed Soaking and Preparation for Germination
2:33
Seed Germination and Seedling Growth
3:47
Measurement and Calculation of Indicators
5:23
Results: Evaluating Salt Tolerance of Pepper Varieties
7:40
Conclusion
以下の論文は、6つの混合塩濃度に応じて塩分耐性の違いを持つ2つのコショウ品種の種子発芽、苗の成長、および生理学的指標を測定するためのプロトコルを示しています。このプロトコルは、コショウ品種の耐塩性を評価するために使用できます。
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