不同层积处理五味子种子种胚发育及可溶性糖含量变化

Change of Embryo Development and Soluble Sugar Content on the Different Stratification of Schisandra chinensis Baill.Seeds

通过对五味子种子进行常规层积处理(CG)和变温层积处理(BW),以及赤霉素(GA_3)参与的规层积处理(CG)和变温层积处理(BW),观察和测定五味子种胚发育动态变化情况及可溶性糖含量的变化。结果表明:对五味子种胚长度、种胚率、裂口率及可溶性糖含量的影响,BW处理效果好于CG处理,GA_3参与处理中以低温处理后参与效果显著,而种子清洗后直接进行GA_3参与处理无显著效果。

Schisandra chinensis Baill.seed through the regular stratification(CG)and the temperature stratification (BW),and gibberellin(GA_3)in the regulation stratification(CG)and the temperature stratification(BW),observed and measured the dynamic changes in embryo development and changes of soluble sugar content.The results showed that the length of embryo,embryo rate,rip rate and soluble sugar content,BW better than CG;GA_3 involved in the low temperature treatment effect was significantly,and after washing seed GA_3 directly involved had no significant effect.