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温度与赤霉素对异味铁筷子种子萌发的影响

Effects of Temperature and Gibberellin on Seed Germination of Helleborus foetidus

  • 摘要: 铁筷子种子在自然条件下萌发时间较长且发芽率较低。为了提高铁筷子属植物种子的发芽率,以异味铁筷子种子为实验对象,通过体视显微镜观察种子形态特征,同时测定种子含水量、吸水率等相关指标;设置不同的温度和赤霉素浓度梯度,研究赤霉素与温度层积处理对异味铁筷子种子萌发的影响。结果表明,异味铁筷子种子的平均长度为(4.435±0.254)mm,宽度为(2.407±0.214)mm,千粒重为(13.990±0.070)g;温度处理在10周25℃层积后继续4℃处理2周,种子的萌发率最高,为60%;质量浓度为400 mg/L的赤霉素处理能显著提高异味铁筷子种子的发芽率和发芽势,发芽率为73.3%。

     

    Abstract: In order to improve the germination rate of Helleborus thibetanus, taking the seeds of Helleborus foetidus as the experimental object, the morphological characteristics of the seeds were observed through stereomicroscope, and the morphological indexes such as water content and water absorption were measured at the same time. By setting different gradients of temperature and gibberellin concentration, the effects of gibberellin and temperature treatment on the seed germination of Helleborus foetidus were studied by petri dish filter paper method. The results showed that the average length of the Helleborus foetidus was 4.435±0.254 mm, the width was 2.407±0.214 mm, and the 1000-seed weight was 13.990±0.070 g; The highest germination rate of seeds was 60% after treatments consisted of 10 weeks of warm at 25 °C followed by 2 weeks of cold at 4 ℃. Gibberellin treatment with mass concentration of 400 mg/L could significantly improve the germination rate of Helleborus foetidus seeds, reaching 73.3%.

     

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