Quantifying Fruit Dehiscence Using the Random Impact Test (RIT)
采用随机碰撞试验(RIT)定量测定果实开裂
发布: 2014年08月05日第4卷第15期 DOI: 10.21769/BioProtoc.1200 浏览次数: 9418
评审: Tie Liu
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参见作者原研究论文
The authors used this protocol in:
Nov 2013
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Abstract
Fruit dehiscence is an important evolutionary and agronomic trait. For quantifying and comparing the exact fruit dehiscence capability between individual plants, the random impact test has been described (Morgan et al., 1998; Bruce et al., 2002; Arnaud et al., 2010). Here, we describe the random impact test optimized to measure dehiscence capability in the Brassicaceae plant Lepidium campestre (L. campestre). However, with slight alterations regarding agitation force, agitation time, and drying conditions, the test should be applicable to a wide range of plant species with dehiscent fruits.
Keywords: Random impact test (随机试验的影响)
Fruit dehiscence (果开裂)
Fruit opening (水果Opening)
Materials and Reagents
- L. campestre plants
Equipment
- An open container (e.g. Falcon tube)
- Desiccator or climate chamber allowing for the control of temperature and relative humidity
- A number of steel balls (in our case with a diameter of 5 mm)
- Mixer Mill (MM 400/Retsch) including two grinding jars (Figure 1)
Figure 1. Mixer Mill (MM400/Retsch)
- A pair of tweezers
Software
- Microsoft Excel
Procedure
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文章信息
版权信息
© 2014 The Authors; exclusive licensee Bio-protocol LLC.
如何引用
Lenser, T. and Theißen, G. (2014). Quantifying Fruit Dehiscence Using the Random Impact Test (RIT). Bio-protocol 4(15): e1200. DOI: 10.21769/BioProtoc.1200.
Download Citation in RIS Format
分类
植物科学 > 植物发育生物学 > 形态建成
植物科学 > 植物生理学 > 非生物胁迫
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