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dc.creatorDias-Filho Moacyr Bernardino-
dc.date2002-
dc.date.accessioned2013-05-30T04:36:40Z-
dc.date.available2013-05-30T04:36:40Z-
dc.date.issued2013-05-30-
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2002000400003-
dc.identifierhttp://www.doaj.org/doaj?func=openurl&genre=article&issn=0100204X&date=2002&volume=37&issue=4&spage=439-
dc.identifier.urihttp://koha.mediu.edu.my:8181/jspui/handle/123456789/3776-
dc.descriptionSome physiological and morphological responses of five Brachiaria brizantha accessions (BRA000591 cultivar Marandu, BRA003441, BRA002844, BRA004308 and BRA004391) were compared for plants grown in pots under flooding and well-drained conditions for 14 days. Flooding caused a significant reduction in leaf dry mass production in all accessions, but, for root biomass, no differences between treatments could be detected in BRA003441 and BRA004391. No adventitious root production was observed in flooded BRA003441; all other accessions produced adventitious roots when flooded. Relative growth rate was reduced by flooding only in BRA000591 and BRA004308. Leaf elongation rate was reduced by flooding in all accessions, however, more severely in BRA003441. Net photosynthesis was reduced by flooding in all accessions, but with less intensity in BRA004391. For all accessions, there was a close relationship between net photosynthesis and stomatal conductance under flooding. The five accessions tested differed in tolerance to flooding. BRA004391 was the most tolerant. Accession BRA003441 was the most sensitive, followed by BRA000591 cultivar Marandu. Accessions BRA002844 and BRA004308 were classified as intermediate in flooding tolerance.-
dc.publisherEmpresa Brasileira de Pesquisa Agropecuária (Embrapa)-
dc.sourcePesquisa Agropecuária Brasileira-
dc.subjectadventitious roots-
dc.subjectphotosynthesis-
dc.subjectforage grasses-
dc.subjectbiomass allocation-
dc.subjectgrowth rate-
dc.titleTolerance to flooding in five Brachiaria brizantha accessions-
Appears in Collections:Agriculture and Food Sciences

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