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大别山山核桃催芽影响因子研究
引用本文:谢地,夏国华,朱先富,傅松玲,朱琪,任杰.大别山山核桃催芽影响因子研究[J].安徽农业科学,2016,44(22).
作者姓名:谢地  夏国华  朱先富  傅松玲  朱琪  任杰
作者单位:安徽农业大学林学与园林学院,安徽合肥,230036;浙江农林大学林业与生物科技学院,浙江临安,313300;大别山山核桃合作社,安徽金寨,237300;安徽省农业科学院农业工程研究所,安徽合肥,230031
基金项目:安徽省科技攻关项目(1501031079)。
摘    要:目的]研究大别山山核桃催芽影响因子,探寻大别山山核桃最佳催芽方法。方法]对比大别山山核桃种子增温催芽、蒲壳、无纺布及种源对发芽的影响。结果]增温催芽方法使得大别山山核桃种子发芽提前到2月中旬,比常规播种发芽提前25 d以上,且增温能够提前激活大别山山核桃种子中与催芽相关的生物酶活性,但蒲壳中如二氢黄酮醇苷等部分抑制酶活性的化学物质的存在会有效减弱温度对于生物酶系统的活化效果,也会使增温催芽的效果减弱。采用无纺布处理的大别山山核桃种子出芽率以及后期芽苗生长发育情况明显优于未设置无纺布处理的对照组。结论]增温催芽、不带蒲壳、设置无纺布处理能显著提高大别山山核桃发芽率及芽苗生长量,不同种源间苗生长量差异显著。

关 键 词:大别山山核桃  增温催芽  发芽率  芽长

Influential Factors on Speeding up Germination of Carya dabieshanensis
Abstract:Objective] The aim was to study influential factors on speeding up germination of Carya dabieshanensis, and find out the optimal germination accelerating method. Method] Effects of high temperature, hickory hull, non-woven fabrics and provenance on germination of C. dabieshanensis seeds were compared.Result]Increasing temperature pregermination method made of C.dabieshanensis seed germination in advance by the mid Feb., more than 25 days earlier than conventional seed germination.And raising temperature could activate in advance enzyme activity related with germination, but the presence of chemical substances that inhibit the activity of enzymes in non-hickory hull such as dihydroflavonol glycosides could effectively weaken the activation effect of temperature to enzyme system, also weaken germination accelera-ting effect by raising temperature.The germination rate and seedling growth of C.dabieshanensis in non-woven fabrics treatment was obviously better than that in without non-woven fabrics treatment. Conclusion] High temperature, non-hickory hull, non-woven fabrics can significantly improve the germination rate and seedling increment of C.dabieshanensis, seedling growth was different significantly among C.dabieshanensis from different provenances.
Keywords:Carya dabieshanensis  Germination accelerating with high temperature  Germination rate  Bud length
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