不同超干方法与几种蔬菜种子储藏效应的研究

Effect of Different Ultra drying Methods on Vegetable Seeds for Long term Storage

采用硅胶干燥、真空冷冻干燥、低温低湿干燥以及加温干燥 4种方法将 6种蔬菜种子的含水量降到 5%以下 ,在常温储存条件下保存 10年后进行的发芽试验表明其发芽率与 10年前比较没有明显变化 ,,唯加温干燥的种子降低了萌发时抵抗逆境的活力 ,种子生活力均未降低。

Vegetable seeds of 6 species were ultra dried to 3.0%-5.5% moisture content with 4 drying methods,heat drying at 45℃,silica gel drying at 25℃,low temperature drying at 15℃ and freeze drying at -20℃.After 10 years preserved in sealed aluminum bags at room temperature(20-35℃)the seeds of most species in original moisture content(7%-10%)lost total germination capacity except eggplant.All species of ultra dried seeds by silica gel,freeze drying and heating drying methods maintained very high germination capacity which almost same as the original viability tested 10 years ago.The result indicate that the three drying methods can be used safely to ultra dry the 6 species of vegetable seeds.Viability of the vegetable seeds was not effect by the drying temperatures were applied in this experiment.Moisture content of the seed was key index for long term storage at ambient temperature and 2.5%-4.5% MC seems to be equal to the 6 species.Ultra dried seeds of these species could be conserved safely at common temperature for at least 10 years.This could be an economical way for conservation of seeds of plant genetic resource.