不同超干方法与几种蔬菜种子储藏效应的研究

 采用硅胶干燥、真空冷冻干燥、低温低湿干燥以及加温干燥4 种方法将6 种蔬菜种子的含水量降到5 %以下, 在常温储存条件下保存10 年后进行的发芽试验表明其发芽率与10 年前比较没有明显变化, , 唯加温干燥的种子降低了萌发时抵抗逆境的活力, 种子生活力均未降低。

Effect of Different Ultra drying Methods on Vegetable Seeds for Long term Storage

Vegetable seeds of 6 species were ultra-dried to 3.0%-5.5% moisture content with 4 drying methods，heat drying at 4 5℃，silica gel drying at 25℃，low-temperature drying at 15℃ and freeze-dryi ng at -20℃.After 10 years preserved in sealed aluminum bags at room temperature (20-35℃)the seeds of most species in original moisture content(7%-10%)lost tota l germination capacity except eggplant.All species of ultra-dried seeds by sili ca gel，freeze-drying and heating drying methods maintained very high germi nation capacity which almost same as the original viability tested 10 years ago. The result indicate that the three drying methods can be used safely to ultra dr y the 6 species of vegetable seeds.Viability of the vegetable seeds was not effe ct by the drying temperatures were applied in this experiment.Moisture content o f the seed was key index for long-term storage at ambient temperature and 2.5%-4.5% MC seems to be equal to the 6 species.Ultra-dri ed seeds of these species could be conserved safely at common temperature for at least 10 years.This could be an economical way for conservation of seeds of pla nt genetic resource.