猕猴桃种子萌发特性研究

Study on Seed Germination Characteristics of Kiwifruit

用物理和化学方法处理猕猴桃种子,研究其种子萌发特性。结果表明：用5~20℃变温处理比0~15℃变温处理种子萌发早,在处理后第18天开始萌发,第25天接近最大值,低变温处理在第37天开始萌发,第60天接近最大值;在猕猴桃种子适宜萌发的条件下,用赤霉素处理的种子发芽势和发芽率明显高于对照,尤其是发芽势明显增强,平均发芽数在播后第20天（发芽势记载日期）比对照高38.3%~80.1%,在播后第19天高67.2%~140.4%,同时萌发的时间缩短,比对照早2~4 d;不同浓度处理之间的发芽率随着浓度的增加也有增效作用,浓度越大,发芽率越高,在播后第19天的发芽率在39.3%~56.5%之间,第24天的发芽率在94.3%~99%之间。

In order to study seed germination characteristics of kiwifruit,using physical methods and chemical treatment to tast kiwifruit seeds.The results showed that the temperature changes with 5~20℃ and 0~15℃ higher than seed germination temperature changes early in the 18th day after treatment began to germinate,the 25th day close to the maximum,low-temperature treatment at the 37th day of germination,the first close to the maximum 60 days;in kiwifruit seed germination experiments under optimum conditions,the seeds treated with GA3 germination energy and germination rate was significantly higher than the control,especially in germination increased significantly,the two experiments repeated four times the average germination number in the first 20 days after sowing（germination recorded date） were higher than the 38.3%~80.1% in the 19th day after sowing high 67.2%~140.4%,while germination time,2~4 days earlier than the control;different concentrations between the germination rate increased with increasing concentrations had synergy effects,the greater the concentration,the higher germination rate,in the 19th day after sowing,the germination rate was between 39.3%~56.5%,and the 24 th day of germination rate was between 94.3%~99%,respectively.