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红花酢浆草浸提液对3种蔬菜种子萌发的影响

作  者:
朱润华;阳圣莹;白胜;蒋浩宏
关键词:
红花酢浆草;化感作用;种子萌发
摘  要:
通过使用不同质量浓度的红花酢浆草浸提液对萝卜、芥菜以及生菜的种子和幼苗进行处理,研究红花酢浆草浸提液对这3种蔬菜种子发芽率、胚轴长、胚根长以及鲜质量的化感作用,并探究其规律.结果表明,红花酢浆草浸提液能够对芥菜的胚轴和鲜质量以及萝卜的胚轴产生低质量浓度促进、高质量浓度抑制的化感效应,对生菜的胚轴、萝卜和生菜的鲜质量以及3种蔬菜种子的发芽率和胚根都产生了随浸提液质量浓度升高而逐渐增强的化感抑制效应.
作  者:
ZHU Runhua;YANG Shengying;BAI Sheng;JIANG Haohong;Service Center,Sichuan Academy of Agricultural Sciences(Agricultural Engineering Research Center);
单  位:
Agricultural Engineering Research Center
关键词:
Oxalis corymbosa;;allelopathy;;seed germination
摘  要:
The seeds and seedlings of radish, mustard and lettuce were treated with different concentrations of Oxalis corymbosa extract, and the allelopathy of the extracts on the germination rate, the length of the hypocotyl, the length of radicle and the fresh quality of3 kinds of vegetables were studied. The results showed that the extract of Oxalis corymbosa could produce a low concentration promotion and high concentration inhibition effect on the hypocotyl and fresh quality of the mustard and the hypocotyl of radish. Allelopathic inhibitory effect of the fresh quality, germination rate and radicle of the hypocotyl, radish and lettuce seeds increased gradually with the increase of the concentration of the extract.

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