干热处理对蔬菜种子质量的影响及其杀菌效果研究

有效控制蔬菜种传病害是蔬菜生产中一个广泛关注的问题.以瓜类作物种子(北京202黄瓜、抗病新先锋西瓜、蜜农六号甜瓜)和白菜种子(京春白、京春黄、新奶白、乌塌菜)为材料,研究了干热处理方法对去除十字花科蔬菜种子黑腐病菌的效果,以及对种子质量的影响.结果表明,适宜的干热处理方法能极大地减少白菜种子上黑腐病菌的带菌量,白菜京春...

Sterilizing Effects of Dry Heat Treatment and Its Influence on Vegetable Seed Quality

The vegetable seeds born disease control is one of the most concerned issues in vegetable production.In this paper,the effects of dry heat treatment on sterilizing Xanthomonas campestris pv.campestris(Xcc) in cabbage seeds and its influences on the seed quality were studied.The results showed that the dry heat treatment could greatly reduced the amount of Xcc on cabbage seeds.At 65℃,70℃,75℃,80℃ processing conditions,amount of Xcc on a single seed of Jing-Chun Bai was decreased by 92%,99%,99% and 100% compared with the control.The sensitivities of seeds to the treatment temperature varied with different vegetable kinds and varieties.Appropriate temperature for cucumber seeds of Beijing 202 was 70℃.The seed germination rates of Beijing 202 decreased and there were significant differences compared with the control at 75℃,80℃.At 80℃ temperature conditions,the germination rates of watermelon and melon seeds were not significantly reduced.So,there were different appropriate treatment temperatures for the different vegetable crops and varieties,and at the appropriate treatment temperatures condition,the seeds were not damaged and the pathogens on the seeds could be also removed effectively.