Institutional Repository of Key Laboratory of Ion Beam Bioengineering, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, Anhui 230031, People's Republic of China
Promoting Potato Seed Sprouting Using an Amphiphilic Nanocomposite | |
Zhang, Lihong1,3; Zhang, Guilong1,2; Dai, Zhangyu1,3; Bian, Po1,2![]() ![]() | |
2018-09-19 | |
发表期刊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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ISSN | 0021-8561 |
通讯作者 | Zhang, Yuanyuan(yyzhang2013@sinano.ac.cn) ; Cai, Dongqing(dqcai@ipp.ac.cn) ; Wu, Zhengyan(zywu@ipp.ac.cn) |
摘要 | Most potato tubers were used as seeds and sprouted relatively slowly in soil, greatly influencing potato production. To solve this problem, an amphiphilic nanocomposite was fabricated by loading hydrophobic silica (H-SiO2) in hydrophilic attapulgite nest-like and used as a nano presprouting agent (NPA). This technology could conveniently adjust the occupation area ratio of water and air (OARWA) on the potato surface. NPA could endow potatoes with an appropriate OARWA and, thus, effectively accelerate sprouting. Additionally, NPA greatly decreased soil bulk density, facilitated earthworm growth, promoted potato growth, and increased the yield by 14.1%. Besides, NPA did not pass through the potato skin and mainly existed on the surface of potatoes. Importantly, NPA showed tiny influence on the viability of fish and nematodes, demonstrating good biosafety. Therefore, this work provides a promising presprouting approach for potatoes, which may have a potential application prospect in ensuring food supply. |
关键词 | potato seed hydrophobic nano silica attapulgite presprouting amphiphilic |
DOI | 10.1021/acs.jafc.8b03994 |
关键词[WOS] | SOLANUM-TUBEROSUM L. ; GENE-EXPRESSION ; FERTILIZER ; WATER ; NANOPARTICLES ; ATTAPULGITE ; PERFORMANCE ; GROWTH ; TEMPERATURE ; REMEDIATION |
收录类别 | SCI |
语种 | 英语 |
资助项目 | Youth Innovation Promotion Association of Chinese Academy of Sciences[2015385] ; Science and Technology Major Project of Anhui Province[17030701051] ; Natural Science Foundation of Anhui Province[1808085MH255] ; Science and Technology Service Programs of Chinese Academy of Sciences[KFJ-STS-ZDTP-002] ; Science and Technology Service Programs of Chinese Academy of Sciences[KFJ-SW-STS-143] ; Youth Innovation Promotion Association of Chinese Academy of Sciences[2015385] ; Science and Technology Major Project of Anhui Province[17030701051] ; Natural Science Foundation of Anhui Province[1808085MH255] ; Science and Technology Service Programs of Chinese Academy of Sciences[KFJ-STS-ZDTP-002] ; Science and Technology Service Programs of Chinese Academy of Sciences[KFJ-SW-STS-143] |
项目资助者 | Youth Innovation Promotion Association of Chinese Academy of Sciences ; Youth Innovation Promotion Association of Chinese Academy of Sciences ; Youth Innovation Promotion Association of Chinese Academy of Sciences ; Youth Innovation Promotion Association of Chinese Academy of Sciences ; Science and Technology Major Project of Anhui Province ; Science and Technology Major Project of Anhui Province ; Science and Technology Major Project of Anhui Province ; Science and Technology Major Project of Anhui Province ; Natural Science Foundation of Anhui Province ; Natural Science Foundation of Anhui Province ; Natural Science Foundation of Anhui Province ; Natural Science Foundation of Anhui Province ; Science and Technology Service Programs of Chinese Academy of Sciences ; Science and Technology Service Programs of Chinese Academy of Sciences ; Science and Technology Service Programs of Chinese Academy of Sciences ; Science and Technology Service Programs of Chinese Academy of Sciences ; Youth Innovation Promotion Association of Chinese Academy of Sciences ; Youth Innovation Promotion Association of Chinese Academy of Sciences ; Youth Innovation Promotion Association of Chinese Academy of Sciences ; Youth Innovation Promotion Association of Chinese Academy of Sciences ; Science and Technology Major Project of Anhui Province ; Science and Technology Major Project of Anhui Province ; Science and Technology Major Project of Anhui Province ; Science and Technology Major Project of Anhui Province ; Natural Science Foundation of Anhui Province ; Natural Science Foundation of Anhui Province ; Natural Science Foundation of Anhui Province ; Natural Science Foundation of Anhui Province ; Science and Technology Service Programs of Chinese Academy of Sciences ; Science and Technology Service Programs of Chinese Academy of Sciences ; Science and Technology Service Programs of Chinese Academy of Sciences ; Science and Technology Service Programs of Chinese Academy of Sciences |
WOS研究方向 | Agriculture ; Chemistry ; Food Science & Technology |
WOS类目 | Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology |
WOS记录号 | WOS:000445323000010 |
出版者 | AMER CHEMICAL SOC |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | http://ir.hfcas.ac.cn:8080/handle/334002/38999 |
专题 | 技术生物与农业工程研究所 |
通讯作者 | Zhang, Yuanyuan; Cai, Dongqing; Wu, Zhengyan |
作者单位 | 1.Chinese Acad Sci, Hefei Inst Phys Sci, Key Lab High Magnet Field & Ion Beam Phys Biol, 350 Shushanhu Rd, Hefei 230031, Anhui, Peoples R China 2.Chinese Acad Sci, Hefei Inst Phys Sci, Key Lab Environm Toxicol & Pollut Control Technol, 350 Shushanhu Rd, Hefei 230031, Anhui, Peoples R China 3.Univ Sci & Technol China, 96 Jinzhai Rd, Hefei 230026, Anhui, Peoples R China 4.Chinese Acad Sci, Inst Microbiol, State Key Lab Plant Gen, 1 Beichen West Rd, Beijing 100101, Peoples R China 5.Anhui Med Univ, Sch Life Sci, 81 Meishan Rd, Hefei 230032, Anhui, Peoples R China |
推荐引用方式 GB/T 7714 | Zhang, Lihong,Zhang, Guilong,Dai, Zhangyu,et al. Promoting Potato Seed Sprouting Using an Amphiphilic Nanocomposite[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2018,66(37):9657-9666. |
APA | Zhang, Lihong.,Zhang, Guilong.,Dai, Zhangyu.,Bian, Po.,Zhong, Naiqin.,...&Wu, Zhengyan.(2018).Promoting Potato Seed Sprouting Using an Amphiphilic Nanocomposite.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,66(37),9657-9666. |
MLA | Zhang, Lihong,et al."Promoting Potato Seed Sprouting Using an Amphiphilic Nanocomposite".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 66.37(2018):9657-9666. |
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