蔗糖对小麦根生长和形态学的影响

目的]研究不同蔗糖浓度处理对小麦根生长和形态学的影响。方法]用不同浓度蔗糖(0、5、10、20、30、50 g/L)室温、黑暗条件下处理小麦种子2 d。结果]与对照(0 g/L)相比,蔗糖处理的小麦根均变粗且发硬,颜色从乳白色逐渐伴有根尖发红,并随浓度增加呈现颜色加深的现象;处理后小麦根长的平均值比对照明显减小。结论]蔗糖处理对小麦根的生长具有抑制作用,对根形态也有影响。

Effects of Sucrose on Root Growth and Morphological Change in Common Wheat

Objective] The research aimed to study the effects of sucrose on the growth and the morphology of the wheat roots.Method] Seeds of wheat were treated with different concentrations of sucrose(0,5,10,20,30 and 50 g/L) and cultured in darkness for 2 days.Result] Comparing to the control,wheat roots treated by sucrose were thicker,harder and milky white.The root-tips were red and the color was deeper with the increase of sucrose concentration.After the treatment with the different concentrations of sucrose,the average root length of wheat significantly reduced compared to the control.Conclusion] Sucrose had inhibitory effects on roots growth of wheat and the morphology.