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聚乙二醇对谷稗种子萌发及相关生理指标的影响 被引量:13

Effect of Polyethyleneglycol (PEG) on Seedling Growth and Seed Germination of Echinochloa crusgalli
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摘要 研究聚乙二醇(PEG6000)渗透处理谷稗种子对其萌发及相关生理指标的影响,分析谷稗种子萌发和幼苗生长与水分胁迫的关系,旨在研究引发对促进供种萌发和活力的效应,为谷稗的生产管理提供科学依据。分别以15%、20%、25%、30%浓度的PEG6000对谷稗种子进行24、60、100h浸种渗透处理,研究谷稗发芽率、发芽速度、相对电导率、脯氨酸含量的变化。适宜的PEG6000浓度和浸种时间均能不同程度的促进谷稗种子的萌发,表现为谷稗种子发芽率增高、发芽速度加快、相对电导率下降。当25%PEG6000浸种24h时,脯氨酸含量达633.31μg/mg,是CK的3.56倍,存在极显著差异(P<0.01)。PEG6000处理提高了谷稗种子的发芽率、发芽速度和细胞膜系统的完整性,25%PEG6000浸种24h是PEG引发谷稗种子较为适宜条件。 Study on the effect of Polyethyleneglycol 6000(PEG6000) osmotic treatment on seed germination and seedling growth of Echinoehloa erusgalli. Analysis the interaction among the seed germination, seedling growth and water stress. Accelerating the initiate effect of the germination and the viability of seeds, providing the scientific proof to the Production Planning for Eehinochloa crusgalli. Echinocbloa pretreated with various concentration of PEG6000(15% ,20% ,25% ,30%) for different durations (24h, 60h, 100h ) to investigate their effects on germination(G), rapidity of germination(RG), relative electric conductivity (REC) and praline content (Pro C). The adequate concentration of PEG6000 and the appropriate pretreating time could accelerate the germination of Ecbinocbloa crusgalli seeds in varying degrees. The effects were characterized by the improvement of G, increased RG, and descended REC. while the Echinochloa crusgalli seeds were pretreated by 25% PEG6000 for 24 h, the Pro content could achieve 633.31 ug/mg, which is 3.56 times of that of CK. This indicates significant difference between them (P〈0.01). PEG6000 osmotic treatment could improve G, RG and integrity of cell membrane system. The optimal conditions to initiate the germination of Ecbinochloa crusgalli seeds were as follows: 25% PEG osmotic treatment and 24h duration.
出处 《中国农学通报》 CSCD 北大核心 2010年第12期122-125,共4页 Chinese Agricultural Science Bulletin
基金 哈市科技创新资金项目(RC2008QN008003)
关键词 谷稗 聚乙二醇 萌发 脯氨酸 Ecbinochloa crusgalli Polyethyleneglycol(PEG) germination proline
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