多量蔬菜种子50℃超干的效应

Effect of Ultra-drying on Large Amount of Vegetable Seeds at 50℃

以豇豆、笋玉米、黄瓜、萝卜和油菜(小白菜)等5种蔬菜多量(10 kg)种子为材料,经50℃加热超干燥后,先 后都可以达到低水分或超干的含水量。超干后种子活力指数等的比较测定显示,除豇豆种子超干应控制在2-4 d 外,其余种子对高温和低水分都有较强的承受力。适度超干后种子活力与对照相似甚至比对照高,未出现受伤害的 症状。我们另一研究也证明,10种经50℃加热干燥的蔬菜种子在20℃恒温、密封贮存98个月后,其发芽率与贮初相 似,50℃加热超干方法与低温冷冻干燥方法和硅胶干燥方法相比,相互之间也无显著差异,这些都表明50℃超干方 法对供试种子安全、有效。

By heating drying at 50 ℃, the moisture content of five species of vegetable seed can reach the level of low moisture or the level of super-dry. The result indicated that except cowpea seeds, which should be controlled between 2 and 4 days by heating drying at 50 t , the rest of vegetable seeds have quite strong resistance for high temperature and low moisture content. After the treatment, seeds vigor is similar to control or even be higher than control, without any harmful symptom. Other study also testified that the germination rates of 10 species of vegetable seeds with heating drying treatment at 50 ℃ are similar to that of initial stages after storage under 20 ℃ for 98 months. There is no significant difference between heating drying at 50 t , freeze drying and silica gel drying, thus it proved that this drying method is safe and effective.