核桃青皮水浸提液对蔬菜种子萌发的影响

Effects of Water Extraction from Green Walnut Husk on Seed Germination of Vegetables

探讨了核桃青皮水浸提液对黄瓜、白菜、辣椒3种蔬菜种子萌发的影响,通过记录种子萌发率以及根、芽长度,研究不同浓度核桃青皮水浸提液对作物种子萌发及幼苗生长的化感作用。结果表明,核桃青皮水浸提液浓度为2 mg/mL时表现为促进作用,随着处理浓度的增大,抑制作用不断增强。不同浓度核桃青皮水浸提液对三种作物的抑制作用不同。由化感综合效应值得出,白菜对核桃青皮水浸提液最为敏感,其次为辣椒,黄瓜最不敏感。

The author analysed the effect of green walnut husk on three vegetables of cucumber, cabbage and pepper in this paper. The allelopathic effects of different concentrations of green walnut husk extract on seed germination and seed growth studied by recording seed germination rate, root and shoot length. The results indicated that water extracts improved seed germination when the concentration was 2 mg/mL. The inhibition increased with the increasing concentration of extracts. Different concentrations of green walnut husk extracts had various degrees inhibition on each test target of three crops. According to the inhibition synthesis effect, cabbage was the most sensitive receptor to the green walnut husk extracts, the second were pepper, and cucumber was the least sensitive receptor.