储藏水分、温度和真菌生长对小麦发芽率的影响

研究了储藏水分、温度和真菌生长对小麦发芽率的影响。选择13.2%、13.6%、14.0%、14.5%、15.1%、15.5%和16.9%七个水分样品,分别在10℃、20℃、25℃、30℃、35℃下模拟储存,储藏时间180d,检测各样品真菌生长和发芽率。结果表明,小麦在10℃、20℃储存时,对发芽率的影响主要是真菌生长,水分和温度影响较小。在25℃、30℃、35℃储存时,温度和真菌生长共同影响发芽率。高温时,温度影响要大于真菌生长因素。通过对真菌生长与发芽率进行相关性分析,也基本证明了这一点。

EFFECTS OF MOISTURE CONTENT,TEMPERATURE AND FUNGAL GROWTH ON GERMINATION RATE OF STORED WHEAT

Effects of moisture content, temperature and fungal growth on germination of stored wheat were stud- ied. The different moisture contentsl3.2%, 13.6%, 14.0%, 14.5%, 15.1%, 15.5% and 16.9% of wheat were stored at 10℃, 20℃, 25℃, 30℃, 35℃ for 180 days in the incubator, then the growth of fun- gal and the germination of wheat were detected and analyzed. The results showed that, when wheat was stored in 10＂O and 20℃, the fungal growth was the main influential factor for germination, the effect of moisture content and temperature were small; And in 25℃, 30℃ and 35℃, the effect on the germination, temperature and fungal growth is the dual influence on the germination, and in high temperature, the tem- perature＇s influence is more than fungal growth factors. Correlation analysis which was carried out on the fungal growth and germination rate proved this point basically.