摘要
采用正交试验法考察微波预处理因素(包括种子含水量、微波功率、照射时间)与萌发微环境因素(包括温度、湿度、pH值、盐的质量浓度)对白菜种子萌发的协同影响,探讨利用微波预处理与萌发微环境控制技术提高植物种子活力及其抗盐碱性的可行性。结果表明,盐的质量浓度和pH值对种子发芽率的影响最小,而且无显著性;优选条件下,种子发芽率可达98％,而对照组仅为86％。因此,微波预处理能够显著影响植物种子的萌发特性及其抗盐碱性。
The orthogonal design method was used to study the mutual coupling effect of microwave pre-conditioning factors (seed moisture content, microwave power and irradiation time) and germination micro-environmental factors (temperature, moisture, pH, salinity)on the germination percentage of the Chinese Cabbage Seed, with the aim to discuss the feasibility of improving the seed viability and its saline-alkali tolerance. Results show that the effects of pHratio and salinity on seed germination percentage are inferior to that of the other discussed factors, having no significance. The seed germination percentage under the optimum technology condition is up to 98.5%, increased by 12.5% as compared with that of the comparison group. Therefore, the microwave pre-conditioning technology could influence significantly seed germination characteristics and its saline-alkali tolerance.
出处
《南京理工大学学报》
EI
CAS
CSCD
北大核心
2004年第1期57-61,共5页
Journal of Nanjing University of Science and Technology
关键词
微波预处理
萌发微环境
协同效应
种子萌发
抗盐碱性
microwave pre-conditioning
germination micro-environment
mutual coupling effect
seed germination
saline-alkali tolerance
