赤霉素浸种对长期贮藏的茄子种子发芽的影响

为探索提高长期存放的茄子种子活力的方法,采用10种不同浓度赤霉素(200、400、600、800、1000、1200、1400、1600、1800、2000 mg/L)对长期存放的茄子种子分别进行4、6、8 h处理,比较其发芽效果。结果表明:使用适量浓度的赤霉素浸种能够有效地提高长期存放的茄子种子的发芽率、发芽势和发芽指数;其中400 mg/L赤霉素浸种8 h的效果最好,平均发芽率达97.33%,发芽势为93.00%,发芽指数为21.48;1800 mg/L赤霉素浸种8 h时,对种子发芽的促进效果消失;2000 mg/L赤霉素浸种8 h时,赤霉素抑制种子的发芽。

Effects of Gibberellin Soaking on Germination of Eggplant Seeds Stored for A Long Time

Abstract: In order to improve the vigor of eggplant seeds stored for a long time, 10 different concentrations of gibberellin (200, 400, 600, 800, 1 000, 1 200, 1 400, 1 600, 1 800, 2 000 mg/L) were used to treat eggplant seeds stored for 4, 6 h and 8 h, respectively, and the germinating effect was compared. The results showed that the germination rate, germination potential and germination index of eggplant seeds stored for a long time could be effectively improved by soaking seeds with appropriate concentration of gibberellin, among which the effect of soaking seeds with concentration of 400 mg/L for 8 h was the best, the average germination rate was 97.33%, the germination potential was 93.00%, and the germination index was 21.48. The effect of promoting seeds germination by soaking seeds with concentration of 1 800 mg/L for 8 h disappeared, and the germination of eggplant seeds with concentration of 2 000 mg/L for 8 h was inhibited by gibberellin.