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不同温度·盐浓度·破除休眠方法对羊蹄萌发的影响
引用本文:田宏,刘洋,蔡化,王凤.不同温度·盐浓度·破除休眠方法对羊蹄萌发的影响[J].安徽农业科学,2006,34(24):6519-6520,6522.
作者姓名:田宏  刘洋  蔡化  王凤
作者单位:湖北省农业科学院畜牧兽医研究所,湖北武汉,430209;湖北省农业科学院畜牧兽医研究所,湖北武汉,430209;湖北省农业科学院畜牧兽医研究所,湖北武汉,430209;湖北省农业科学院畜牧兽医研究所,湖北武汉,430209
基金项目:农业部“牧草种质资源保护”项目
摘    要:对羊蹄种子在不同温度、破除种子休眠方法和单盐(NaCl)浓度处理条件的萌发进行了研究。结果表明,羊蹄植物种子在20℃恒温条件下萌发状况好,种子活力高,温度升高到30℃或下降到15℃发芽受阻;磨擦种皮、浓度为0.2%的KNO3浸种1 d和2 d以及用浓度为0.2%的KNO3湿润纸床4种处理,发芽率分别比对照提高47%,65%,80%和97%,浓H2SO4不适宜用来处理羊蹄种子;随NaCl盐浓度的增加,羊蹄种子发芽率、发芽指数和活力指数有下降的趋势,其分别与盐浓度呈显著至极显著负相关(r=0.994*,r=0.997**,r=0.995*);单盐NaCl对羊蹄的毒害主要表现在对胚芽生长的影响。

关 键 词:羊蹄  萌发温度  破除休眠  耐盐性
文章编号:0517-6611(2006)24-6519-02
修稿时间:2006年9月12日

Response of the Rumex japonicus to temperature and salt-tolerance
TIAN Hong et al.Response of the Rumex japonicus to temperature and salt-tolerance[J].Journal of Anhui Agricultural Sciences,2006,34(24):6519-6520,6522.
Authors:TIAN Hong
Abstract:The study on germination of Rumex japonicus in the different temperature condition s was conducted with the measures of dormancy broken and in the different concentration of NaCl solutions.The result showed that the seed generated well and the seed vigor proved the highest under a constant temperature of 20 ℃.Germination was inhibited when the temperature rised to 30 ℃ or declined to 15 ℃.The germination rate was increased by 47 %,65 %,80 % and 97 % respectively compared with the control in the 4 measures of dormancy broken of rubbing seed coat,seed soaking 1 day or 2 days in 0.2 % KNO3,and wetting the germination bed with 0.2 % KNO3.And H2SO4 didn't do the seed of Rumex japonicus in order to improve the germination.With the concentration of NaCl solution,the seed germination rate,the germination index and the seed vigor index were reduced.The seedlings' ability of enduring an environment of NaCl salt concentration was significantly related to the 3 vitality of seeds indicators(r = 0.994*,r=0.997** and r=0.995*).Single salt effects on the growth of embryo mostly.
Keywords:Rumex japonicus  Germination temperature  Dormancy-broken  Salt-tolerance
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