芥菜类蔬菜种子休眠破除技术的研究

采用常温、低温和变温处理的方法对5个芥菜变种开展了种子休眠敏感性试验,试验结果表明,在各芥菜变种材料开花期和采收期一致的情况下,以芥菜完成后熟(2017年采收)的种子为对照(CK),常温下进行种子发芽率测试,结球芥菜、茎瘤芥菜和大头菜无休眠现象,大叶芥菜17W170与分蘖芥菜17W306与各自对照间有显著差异;具休眠现象的芥菜种子,低温3 d处理及干燥种子变温处理可明显提高芥菜类种子发芽率。因此,芥菜类蔬菜不同变种存在不同程度的休眠,而低温和变温处理是打破芥菜类蔬菜种子休眠的实际有效方法。

Research on Seed Dormancy Breaking Technique of Mustard(Brassica juncea L.) Vegetables

In this study, seed dormancy sensitivity tests were carried out on 5 different mustard varieties by setting normal temperature treatment, low temperature treatment and variable temperature treatment. The results showed that, based on the same florescence and harvest period of different varieties, the after-ripening mustard seeds (harvest in 2017) of each variety were taken as the control treatments (CK), and the germination rates of mustard which were tested under normal germination condition showed that there was no dormancy phenomenon of ball mustard, tumorous stem mustard and root mustard. The germination rates of big leaf mustard 17W170 and tillering mustard 17W306 were very low, which were significantly different from that of their own control treatment. The results of different mustard seeds with dormancy phenomenon under different treatments showed that, the germination rate of mustard seeds could be improved obviously by low temperature treatment for 3 days and variable temperature treatment of dry seeds. Therefore, there were different degrees of dormancy in different mustard varieties, and low temperature and variable temperature treatments were effective methods to break the dormancy of mustard seeds.