菜用大黄种子吸水特性及种皮显微结构比较研究

Comparative Studies on Seed Imbibitional Characteristics and Seed Epidermal Microstructure of Culinary Rhubarb

对菜用大黄3个品种种子的吸水过程、发芽特性以及种子表皮的显微结构进行观察研究。结果表明，莱用大黄种子在12h内吸水饱和，其吸水量为种子重量的0．79—1．1倍；种子在滤纸上总平均发芽率为88．8％，能反应出种子的发芽特性，但不同品种间种子萌发率有显著差异，其中Oflicinal品种发芽率最高（96．3％），Guards man品种的发芽率最低（80．1％）；显微观察显示，3个品种种子的种皮细胞结构、细胞的形状及大小都有很大差异。

Seed imbibitional characteristics and germination and seed-skin microstructure were investigated using 3 varieties of culinary rhubarb. The results showed that imbibition of seed reached saturated within 12 h and water-taking amount of seed was 0.79 - 1.1 times of seed weight. It also indicated that seed could be well germinated on wet filter paper achieving a mean germination rate of 88.8%, but substantial differences of germination rate occurred between 3 cultivars, with Ofticinal being the highest （96.3%） and Guards man the lowest （80.1% ）. Microscopic observation demonstrated great differences in epidermal cell of seeds in terms of cell size, form and structure.