RESUMO
Red soils are characterised by acidic pH and limitations in carbon, nitrogen, water, and soil structure. To overcome such limitations, improved soil aggregation is the key to improving the physical and chemical properties of soil. Applying organic amendments such as straw can lead to corresponding soil aggregation and stability changes. Therefore, we explored the short-term effects of rice straw amendment, either alone or in combination with biochar, on improving the carbon fractions, stability, and composition of soil aggregates in red soil with a history of vegetable planting. The study consisted of four treatments: control (no organic material, CK), biochar alone (5% homemade straw biochar, B), straw alone (12% rice straw, S), and biochar with straw (5% homemade straw biochar + 12% rice straw, BS). Our results showed that equal amounts of straw and biochar substantially reduced the number of mechanically stable aggregates (MSA), mean weight diameter (MWD), and geometric mean diameter (GMD) of the soil. BS treatment reduced >0.25 mm aggregate content (R0.25), MWD and GMD by 24.06%, 56.81%, and 62.19%, respectively, compared with that of the control. The addition of straw greatly enhanced the water-stable macromolecular content and stability coefficient of the soil, but treatment B had no obvious effect. The S treatment had the greatest effect on R0.25, MWD and GMD, increasing them by 143.94%, 246.67%, and 181.82%, respectively, compared with that of the control. Soil organic carbon (SOC) was significantly increased by straw addition and carbonisation treatment, and the effect of the BS treatment was the best, with an increase of 325.63% compared with that of the control. The organic carbon content in the aggregates of different particle sizes treated with different organic materials also increased significantly. In the soil reactive organic carbon fraction, applying biochar alone did not affect microbial biomass carbon (MBC), dissolved organic carbon (DOC), or easily oxidized organic carbon (EOC) but could increase the particulate organic carbon (POC) content. All the treatments with straw application significantly increased the MBC, DOC, EOC, and POC content, and the highest effect was obtained by applying both straw and biochar in an integrated form, i.e., the BS treatment. In conclusion, the co-application of biochar and straw sequestered more carbon and revamped soil C pools than either biochar or straw alone and could be a promising option for the sustainable use of red soils to ameliorate the aforementioned limitations associated with this soil type.
RESUMO
To determine the salt tolerance and physiological mechanism of pepper (Capsicum annuum L.) at the germination stage, the Hongtianhu 101 and Xinxiang 8 varieties, which have large differences in salt tolerance, are employed as the study materials. Six mixed salt concentrations of 0, 3, 5, 10, 15, and 20 g/L derived using equal molar ratios of Na2CO3, NaHCO3, NaCl, CaCl2, MgCl2, MgSO4, and Na2SO4 are used. To determine their effects, the related indexes of seed germination, seedling growth, and physiology are measured, and salt tolerance is comprehensively evaluated using membership function analysis. The results show that as the mixed salt concentration increases, the germination potential, germination index, germination rate, seed germination vigor index, root length, and root fresh weight of the two cultivars significantly decrease, whereas the relative salt rate gradually increases. The hypocotyl length and fresh weight aboveground increase first and then decrease, while the malondialdehyde (MDA), proline (Pro) content, catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) activity decrease and then increase. The germination potential, germination index, germination rate, seed germination vigor index, root length, root fresh weight, MDA and Pro content, and CAT activity of the Hongtianhu 101 seeds are higher than those of Xinxiang 8 for all salt concentrations employed here. However, hypocotyl length, fresh weight aboveground, and relative salt rate are lower in Hongtianhu 101 than in Xinxiang 8. The comprehensive evaluation of salt tolerance reveals that the total weighted values of the two membership function indexes increase first and then decrease as the mixed salt concentration increases. Compared with 5 g/L, which has the highest membership function value, the index under salt concentrations of 3 g/L, 10 g/L, and 15 g/L decreases by 4.7%-11.1%, 25.3%-28.3%, and 41.4%-45.1%, respectively. This study provides theoretical guidance for the breeding of salt-tolerant varieties of pepper and an analysis of the physiological mechanisms involved in salt tolerance and salt-tolerant cultivation.
Assuntos
Capsicum , Germinação , Germinação/fisiologia , Tolerância ao Sal , Sementes , Melhoramento Vegetal , PlântulaRESUMO
Living cells and tissues experience various complex modes of forces that are important in physiology and disease. However, how different force modes impact gene expression is elusive. Here we apply local forces of different modes via a magnetic bead bound to the integrins on a cell and quantified cell stiffness, chromatin deformation, and DHFR (dihydrofolate reductase) gene transcription. In-plane stresses result in lower cell stiffness than out-of-plane stresses that lead to bead rolling along the cell long axis (i.e., alignment of actin stress fibers) or at different angles (90° or 45°). However, chromatin stretching and ensuing DHFR gene upregulation by the in-plane mode are similar to those induced by the 45° stress mode. Disrupting stress fibers abolishes differences in cell stiffness, chromatin stretching, and DHFR gene upregulation under different force modes and inhibiting myosin II decreases cell stiffness, chromatin deformation, and gene upregulation. Theoretical modeling using discrete anisotropic stress fibers recapitulates experimental results and reveals underlying mechanisms of force-mode dependence. Our findings suggest that forces impact biological responses of living cells such as gene transcription via previously underappreciated means.