| 1. | Excess zinc often produces iron chorosis .
锌素过量还经常出现铁的褪绿症。 |
| 2. | The avocado shows a typical loss of green color and a reduction in vegetative growth .
鳄梨呈现典型的叶色褪绿及营养生长减弱。 |
| 3. | The chlorosis develops from light yellow to tan, becoming brown and finally drying to a "scorch" .
褪绿部分由淡黄色演变为黄褐色以至褐色，最终变干呈“灼伤状”。 |
| 4. | The chlorosis develops from light yellow to tan , becoming brown and finally drying to a " scorch "
褪绿部分由淡黄色演变为黄褐色以至褐色，最终变干呈“灼伤状” 。 |
| 5. | Produced by pseudomonas syringae pv . atropurpurea , a pathogen of oats and pseudomonas syringae pv . glycinea . the toxin causes chlorosis and streaking in oats
丁香假单胞菌的两个致病变种可产生此毒素，这种毒素造成褪绿和条点。 |
| 6. | Younger leaves faded green and lusterless ; older leaves marginal scorch , interveinal blotchy chlorosis , necrotic patches bleaching and withering ; characteristic of some soil acidity conditions
甜菜锰和铝合并中毒：幼叶褪绿失去光泽，老叶边缘枯黄，脉间有坏死褐色斑点，接着白化，枯萎。这是酸性土壤特有的。 |
| 7. | Almost white interveinal chlorotic banding in oblique patches . an “ indicator ” condition for nickel excess which is quite distinct from yellow - green or yellow interveinal chlorosis caused by simple iron deficiency
镍中毒的燕麦叶片：脉间几乎都是带有斜斑的白带；镍过剩的显示症状不同于由单独缺铁引起的脉间褪绿黄绿化或黄化。 |
| 8. | General yellow - green or yellow interveinal chlorosis of fully expanded and younger leaves with major veins and most minor vein clearly defined green without appreciable adjacent green lamina ; some younger leaves with profuse interveinal brown necrotic spotting
甜菜缺铁：完全展开叶的脉间褪绿一般黄绿色或黄色，嫩叶的主脉和大部分侧脉明显显示绿色没有可察觉的相连的薄层；一些嫩叶脉间有大量褐斑。 |
| 9. | Foliage is dark green , leaflets of older leaves have convex curvature ; profuse , almost black necrotic speckling between veins ( often appearing first on under surfaces ) coalesces into larger marginal and intervernal areas with occasional slight marginal chlorosis , followed by total scorch and leaf collapse
缺钾的马铃薯叶片:叶片暗绿，老叶的叶片表面弯曲，大量的黑色坏死斑纹出现在边缘与叶脉连接处和稍微叶边褪绿的叶脉间，逐渐枯萎坏死。 |
| 10. | With development and maturation of citrus fruit , chlorophyll content of citrus fruit peel decreased , being acompanied by a gradual decrease in a - carotene and p - carotene which are known to be in the upstream of carotenoid biosynthesis pathway . the decrease continued up to complete vanishment of the carotenes . on the other hand , p - cryptoxanthin , p - citraurin and zeaxanthin that are in the downstream of carotenoid biosynthesis pathway increased steadily and became the principal carotenoid components
随着柑橘果实发育和成熟，果皮叶绿素含量下降，与此同时，位于类胡萝卜素生物合成途径上游的-胡萝卜素、 -胡萝卜素等胡萝卜素成分逐渐下降直至消失，而在类胡萝卜素生物合成途径下游的-隐黄质、 -柠乌素、玉米黄素等叶黄素成分逐渐上升，使得类胡萝卜素总量先略微下降后迅速上升；果实褪绿并呈现其特征色泽。 |
