一串红种子发育及内含物对种子萌发的影响

Effects of Seed Development and Its Constituents on Seed Germination of Slavia splendens

本试验通过常规方法测定不同成熟度与不同萌发状态种子中可溶性糖、脂肪和淀粉含量的变化 ;并观察了胚生长过程 ;采用滤纸床在 2 0℃恒温条件下测定种子发芽率。结果表明 :不同成熟度种子的胚发育状态及内含物差异很大。随成熟度提高 ,种子中脂肪含量升高 ,可溶性糖含量降低 ;完熟种子中主要贮藏物质是脂肪。伴随种子萌发 ,可溶性糖含量逐渐下降 ,脂肪含量变化缓慢。通过 TTC染色与发芽试验对比 。

Contents of soluble sugar, lipid and starch were measured throush the ordinary methods the different maturity and germinating seeds, while the embryo growth was observed and for seed germinating rate was analyzed at 20℃ by the filter paper method. The results showed that seeds (net fruits) of Slavia splendens with indefinite fruit setting had no coordinary grade of mature. Along with the increasing of the seed maturity, lipid content in the seeds was rising while the soluble sugar decreasing, indicating that lipid was main storage substance in the full maturited seeds. Companied with germinate, the soluble sugar content was gradually decreased, and lipid content changed slightly at the same time. By both the TTC dyeing method and the contrast germinating experiment, the positive correlations between grade of the seeds maturity and both of seed vigor and germination rate were observed.