2,4-D和NAA对黄豆芽品质和形态的影响

Effects of 2,4-D and NAA on Morphology and Quality of Soybean Sprout

在室温条件下研究不同浓度生长调节剂2,4-D﹑NAA对黄豆芽品质和形态影响的差异性,旨在为黄豆芽生产工作选择最适浓度的生长调节剂提供指导。结果表明,黄豆在发芽过程中,用清水处理时蛋白质含量最高,用10-9mol/L 2,4-D处理时维生素C(VC)含量最高,用10-8mol/L NAA处理时VC含量最高;另外使用10-8mol/L 2,4-D处理时黄豆芽胚根长度和面积最大,使用10-5mol/L NAA处理时黄豆芽下胚轴体积最大。

The effects of 2,4-D and NAA on the quality and morphology of soybean sprout was studied at room temperature to optimize the production condition.The results showed that in the process of germination,the content of protein was the highest in water treatment;VC content was the highest when 2,4-D concentration was 10-9 mol/L or NAA was 10-8 mol/L.In addition,when concentration of 2,4-D was 10-8 mol/L,the radicle length and area of soybean sprout was the largest.The volume of hypocotyls was the largest when concentration of NAA was 10-5 mol/L.