乐昌含笑种子发芽试验初探

Germination test of Michelia chapensis Dandy seeds

对乐昌含笑的种子分别进行层积处理、6-BA浸种处理、浓硫酸浸种处理和机械处理等发芽试验,同时探究种子萌发过程中营养物质的动态变化,对其萌发生理进行初步研究。结果表明:不同层积处理中低温沙藏后的含笑种子发芽率最高,达86%;6-BA浸种处理中100 mg/L 6-BA浸泡后的种子发芽率最高,达81%;浓硫酸浸种处理中随硫酸浸种时间延长,发芽率呈下降趋势,其中浸种5 min发芽率最高,达77%;砂纸摩擦后的种子发芽率为78%,明显高于未经摩擦处理的种子。另外,乐昌含笑种子萌发过程中种子蛋白质、淀粉和脂肪含量随萌发时间延长呈下降趋势,可溶性糖含量先减少、后增加、再减少;在种子整个萌发阶段,恒温(25℃)沙藏的种子各类营养物质含量变化最大。

The germination test of Michelia chapensis Dandy seeds was conducted with different methods, including different stratification, 6-BA and concentrated sulfuric acid soaking seed, mechanical treatment and so on. At the same time, the dynamic changes of seeds nutrient in process of germination with different stratification were analyzed. The results showed that the germination rates were both good with sand stratification in low temperature and soaking by 100 mg/L 6- BA, which were 86% and 81% respectively. Over time, the germination rate decreased, when seed soaked in concentrated sulfuric acid for 5 minutes, the germination rate reached 77%, which was the highest. Meanwhile, the germination rate reached 78% with sand paper friction, were higher than controlled experiments apparently. Besides, the nutrient contents including protein, starch and fat decreased with the time extension, the contents of soluble sugar decreased at first and then increased, and decreased at last. In the whole germination progress, the biggest changes of seed nutrient contents appeared when stratified seeds were in constant temperature （25℃）.