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Position: Home > Articles > Effect of Temperature on Cone-opening Time and Seed Germination of Pinus yunnanensis Seed 2016,35 (11) 19-21

烘烤温度对云南松球果鳞片开放和种子萌发率的影响

作  者:
黄博强;赵元蛟;霍冬芳;苏文华;张光飞
单  位:
云南大学生态学与地植物学研究所
关键词:
云南松;球果;烘烤温度;开放时间;萌发率
摘  要:
以云南松(Pinus yunnanensis Franch)球果为试验材料,研究了4种不同烘烤温度40,50,60,70℃对球果鳞片开放时间以及种子萌发率的影响。结果表明:云南松球果在烘烤时,其鳞片开放的时间会随着烘烤温度的升高而缩短;当年成熟的球果在50℃和60℃2种烘烤条件下释放的种子萌发率最高,分别达(97.53±0.69)%和(95.53±3.12)%(p>0.05,差异不显著)。综合考虑烘烤温度对球果鳞片开放时间和种子萌发率的影响,在生产中利用60℃烘烤云南松球果获得种子既能保证萌发率,又能降低生产成本。
译  名:
Effect of Temperature on Cone-opening Time and Seed Germination of Pinus yunnanensis
作  者:
HUANG Boqiang;ZHAO Yuanjiao;HUO Dongfang;SU Wenhua;ZHANG Guangfei;Institute of Ecology and Geobotany Yunnan University;
关键词:
Pinus yunnanensis;;cone;;temperature;;cone-opening time;;germination rate
摘  要:
The experiment took cones of P.yunnanensis(Pinus yunnanensis Franch)as experimental materials to study the impacts on the cone scales open time and seed germination rates under four different baking temperature of 40℃,50℃,60℃ and 70℃.The results showed:during baking,the open time of scales of cones shortened as the baking temperature rises;Seed germination rates were highest for mature seed cones that year under 50℃and 60℃baking conditions,reaching(97.53±0.69)%and(95.53±3.12)%respectively(p>0.05,the difference was not significant).Considering the effect of baking temperature on the cone scales open time and seed germination rate,we baked cones under 60℃in the production process,which guarantees the seed germination rate,and reduce production costs as well.

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