The respiration of plants is very important and an important part of plant metabolism. Respiration is not only a process of transformation of matter and energy, but also the control of plant morphology and function. Its physiological significance is very powerful. Thorough oxidation of the respiratory substrate during respiration takes place through many stages, and this staged gradual oxidation facilitates the conversion of energy into a form that is available to cells. Part of the energy released by respiration is lost to the environment in the form of heat, and the rest is stored in certain special types of chemicals such as ATP. When ATP is decomposed later, the stored energy is released for use in various physiological activities. The respiration of plants can be measured using a plant respirator.
The determination of the plant respiration tester found that the establishment of a plant organ as a physiological process is also controlled by respiratory metabolism. The alternative pathway was controlled by the alternative pathway inhibitor phenoxy acid, which led to the specific inhibition of the growth of rice larvae. It was demonstrated that the respiration of young roots in rice was dominated by alternative anti-cyanogen pathways, and the growth of young roots was controlled by alternative pathways. This provides evidence from the overall level that respiratory metabolic pathways control the establishment of organs at seed germination.
The determination of plant respirometry has now demonstrated that there are multiple metabolic pathways during fruit maturation, and the different proportions of these pathways affect fruit maturation. In Bailangua fruit, young fruit respiration is dominated by non-glycolytic pathways, and pentose phosphate pathway is dominant. When the peak of breath arrives, the increased respiration takes place through glycolysis, and the breath gradually shifts towards the triterpene acid cycle at maturity. These show that the combination of different metabolic intensities seems to affect the fruit's maturation process.
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