不同保存温度对几个梨品种花粉生活力的影响

Effect of Different Preservation Temperature on Pollen Viability of Several Pear Cultivars

对5个梨品种的花粉进行了不同温度条件下的保存试验。结果表明：保存前花粉发芽率较高,随着室温保存时间的延长,花粉的发芽率迅速下降。60 d后,各品种梨的花粉发芽率降低到10%以下。红酥脆、满天红、黄金梨、奥冠红梨和台湾雪梨分别降为3.8%、3.7%、4.6%、5.8%、5.1%。因此,室温长期保存花粉效果较差。但若进行短时间（5-10 d）贮藏,其保存效果还是比较理想的。低温保存条件下,随着保存时间的延长,各品种梨花粉的生活力下降不太明显,4℃下和-20℃下保存60 d后,花粉的生活力仍然在74%和78%以上,而-20℃下保存的花粉生活力较4℃稍强,因此,在-20℃下较长时间保存梨花粉效果更为理想。

The pollen of 5 cultivars of pear was preserved in different temperatures in this experiment. The cultivars＇pollen germination rate reduced very fast with the time of being preserved at room temperature, contrasting to its germination rate before being preserved. 60 days later, the viability of pear pollen fell under 10% the pollen germination rate of Hongsucui pear, Mantianhong, Whangkeumbae, Aoguan red pear and Taiwan snow pear was 3. 8% 3. 7% 4. 6%, 5. 8%and 5. 1%, respectively. So the effect of storage at room temperature was worse. But the effect was more ideal when the pollen was stored for a short period of time （5-10 d） at room temperature. The down-turn of viability of pear pollen was not so obvious when being preserved at low temperature, which its germination rate can still stay over 74%and 78%after the preservation at 4℃ and -20℃ for 60 days, respectively. But it was proved that it＇s more suitable for preserving pear pollen at -20℃ than that at 4℃. Therefore, the longer time preservation of pear pollen at -20℃ was more ideal.