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以番茄为试材,设置5个梯度(0、100、150、200、250μmol/L)苯甲酸浓度胁迫处理番茄种子,并外源添加不同浓度硝普钠(SNP)、蔗糖、维生素C,以探讨苯甲酸对番茄种子发芽的化感及消除化感的效应。结果表明:随着苯甲酸浓度的增大,番茄种子的发芽势、发芽率、发芽指数、活力指数、化感效应指数均呈降低趋势,说明苯甲酸对番茄种子发芽具有抑制作用;外源添加50μmol/L硝普钠、0.25%蔗糖对苯甲酸抑制番茄种子发芽的缓解作用较好,但50μmol/L硝普钠对胚根生长具有抑制作用;0.25mmol/L维生素C对苯甲酸抑制番茄种子的发芽和胚根生长均起到缓解作用。
Tomato was used as test material to treat tomato seeds with five gradients (0, 100, 150, 200 and 250μmol / L) of benzoic acid concentration, and different concentrations of SNP, sucrose and vitamin C To explore the effect of benzoic acid on the germination of tomato seeds and the allelopathic effect. The results showed that with the increase of benzoic acid concentration, the germination potential, germination rate, germination index, vigor index and allelopathic index of tomato seeds tended to decrease, indicating that benzoic acid could inhibit the germination of tomato seeds. Exogenous The effect of 50μmol / L sodium nitroprusside and 0.25% sucrose on the inhibition of benzoic acid on the germination of tomato seeds was better, but 50μmol / L sodium nitroprusside inhibited the growth of radicle; the effect of 0.25mmol / L vitamin C on the inhibition of tomato seeds The germination and radicle growth both play a relieving effect.