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作 者:Meng Yang Lu Han Shufeng Zhang Li Dai Bin Li Shoukun Han Jin Zhao Ping Liu Zhihui Zhao Mengjun Liu
机构地区:[1]College of Horticulture,Hebei Agricultural University,Baoding,Hebei 071001,China [2]Research Center of Chinese Jujube,Hebei Agricultural University,Baoding,Hebei 071001,China [3]College of Life Sciences,Hebei Agricultural University,Baoding,Hebei 071001,China [4]These authors contributed equally to this article.
出 处:《Plant Communications》2023年第6期221-224,共4页植物通讯(英文)
基 金:supported by the general program of the Natural Science Foundation of Hebei Province,China(C2022204030);the general program of the National Natural Science Foundation of China(32171817);special research projects for the new talent of Hebei Agricultural University,Hebei Province,China(YJ2020025);the China Agricultural Research System(CARS-30-2-07);grants from the Hebei Province Key R&D Program(21326304D).
摘 要:Dear Editor,Jujube(Ziziphus jujuba Mill.),commonly called Chinese jujube,is a vital member of the Rhamnaceae family.It is famous for its tolerance to dry,barren,and saline-alkali soils,and its fruit has important nutritional and medicinal value.Recent fundamental research on jujube has involved assembly of draft genome sequences for the fresh-eating cultivar‘Dongzao’(Liu et al.,2014),dry-eating cultivar‘Junzao’(Huang et al.,2016),and wild sour jujube‘Suanzao’(Shen et al.,2021).
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