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- 저자 : Liu Juhua (검색결과 3 건)
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Liu Mengting,Li Meng,Wang Yudi,Wang Jingyi,Miao Hongxia,Wang Zhuo,Xu Biyu,Li Xinguo,Jin Zhiqiang,Liu Juhua 한국식물생명공학회 2021 Plant biotechnology reports Vol.15 No.4
The genetic basis of metabolic pathways that operate during fruit ripening needs to be understood before the nutritional value of the banana can be improved. The banana is a typical starch conversion fruit, and β-amylase is a key enzyme that may play an important role in starch degradation during the ripening process. Musa acuminata β-amylase 9b (MaBAM9b) is closely related to starch degradation. However, its exact function in starch degradation has not been demonstrated in banana. Stable genetic transformation to identify gene function is a time- and energy-consuming process. Thus, an efficient and rapid method is needed for functional identification. Virus-induced gene silencing (VIGS) is a reverse-genetics method based on RNA-mediated antiviral plant defense that has been used to rapidly identify gene functions in plants. The aim of this study was to optimize a transient VIGS system and functionally elucidate MaBAM9b in postharvest banana fruit. Using 2- to 4-mm-thick fruit slices, vacuum infiltration of suspensions of Agrobacterium strains carrying TRV1 and TRV2-MaBAM9b, 0.5% iodine-potassium-iodide (I2-KI) staining for 150 s, and 1:3 TRV1:TRV2-MaBAM9b cultivation at 30 mmHg for 30 s achieved an optical density (OD) of 0.8 at 600 nm; after being incubated on Murashige and Skoog (MS) media for 5 days (d), starch degradation was efficiently suppressed during postharvest banana fruit ripening, as determined by I2-KI staining, total starch content, β-amylase activity, soluble sugar content, and endogenous MaBAM9b expression. The system described here is particularly useful for studying genes and networks involved in starch conversion in fruits, which alone would not produce a visual phenotype. This system will provide a platform for functional genomics and fruit quality improvement in banana.
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A Preliminary Discussion of Talent Cultivation of Korean MTI in China’s Higher Learning Institutions
( Juhua Jin ),( Jiao Liu ),( Yingxin Zhao ) 국어교육학회 2018 國語敎育學硏究 Vol.53 No.5
Literature review and observation are applied in this paper. It is re lated to the discussion on challenges faced by Chinese talents training in Korean MTI and the status quo of Korean MTI education, as well as the main problems and improvement programs of MTI education, aim ing to provide experiences for the building and development of Korean MTI. There are 7 questions in the talents training of Korean MTI. 1) The concept of talent training is unclear. 2) The talent training program is inappropriate. 3) The teacher team is not strong. 4) The teaching method is not upgraded. 5) The practice teaching base is not used. 6) The teach ing management method remains unchanged. 7) The vocational qualifi cation certificate does not keep pace with the times. In respond of the questions, the paper proposes four improvement plans, including making clear of teaching objectives, enriching and improving educational meth ods, improving translation teaching materials system, and actively inno vating and carrying out related experiments. The “translation teaching” of MTI is an extension of the “teaching translation” at the undergraduate level. We need to follow up the teaching philosophy, pay attention to stu dents and optimize our talent training system, according to the require ments and challenges faced by the times.
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Wei Liu,Juhua Zhang,Qun Zhang,Yang Shan 한국원예학회 2018 Horticulture, Environment, and Biotechnology Vol.59 No.5
Temperature is the most important factor that affects the metabolism of harvested plants. The aim of this study was to investigate the influence and mechanisms of temperature on the antioxidant system in fresh-cut daylily flowers (Hemerocallis lilioasphodelus L.; used for food consumption) during storage. Daylily flowers were harvested and immediately treated by either chilling at 5 °C for 5 days, or by heating with 50 °C hot air for 5 min, then stored at 20 °C for 5 days. The chilling and heating treatments maintained the organoleptic quality and enhanced the antioxidant system of cut daylily flowers. However, different reactions of the antioxidant system were observed under the different temperature treatments. The chilling treatment dramatically enhanced the activities of superoxide dismutase, ascorbate peroxidase, peroxidase, and phenylalanine ammonia lyase, while it decreased the activity of lipoxygenase. Meanwhile, the heating treatment enhanced catalase activity and decreased polyphenol oxidase activity. In addition, the heating treatment reduced the O2− production rate and H2O2 content compared to the control. Changes in membrane permeability, total phenolic content, total flavonoid content, and diphenyl-1-picrylhydrazyl clearance activity showed no significant difference between the chilling and heating treatments, owning to the steady content of phenolic and flavonoid compounds and the delay in the generation of quinones. Thus, our results indicate that cold and heat treatments can impact the preservation of harvested daylilies used for food consumption.
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