摘要
以秦白2号、秦白3号白菜,秦甘70甘蓝,陕油8号、陕油10号和甘杂1号油菜品种为试材,进行了温汤浸种时间和晾干试验,结果表明:白菜、甘蓝、油菜不同作物对温汤的耐受力不同,白菜比较耐温汤,而油菜不耐温汤;同一作物,不同品种耐温汤也有差异,白菜中秦白2号较秦白3号耐温汤,油菜中陕油8号和陕油10号较甘杂1号耐温汤。对白菜和甘蓝品种来说,温汤浸种的最佳时间应是5～10min,超过10min其发芽率明显降低。对油菜品种来说,温汤浸种的最佳时间应是5min。因此认为,对于种皮较薄的十字花科作物等不提倡温汤浸种,而取代以药剂处理比较好。
the cuhivars Qinbai No.2 and Qinbai No.3 of Chinese cabbage, Qingan 70 of cabbage, and Shanyou No.8, Shanyou No.10 and Ganza No.1 of rapeseed were used for experiment of seed soaking in warm water, its results showed that the seed of Chinese cabbage, cabbage and rapeseed has different tolerance to warm water, the seed of Chinese cabbage is more tolerant to warm water, but rapeseed is not. The difference was observed in tolerance between varities, such as Qinbai No.2 is more tolerant than Qinbai No.3, Shanyou No.8 and Shanyou No.10 is tolerant than Ganza No.1. Best time of seed soaking in warm water is 5-10 min for Chinese cabbage and cabbage, and their percent of seed germination was dropped when soaking more than 10 min. 5 min is best for rapeseed. We think that because the thin coat of seed in Brassica genus, the method of seed soaking in warm water is not advocated, instead of the farm chemicals.
出处
《长江蔬菜》
北大核心
2006年第10期40-41,共2页
Journal of Changjiang Vegetables
关键词
芸薹属作物
温汤浸种
发芽率
Crops of Brassica genus, Seed soaking in warm water, Seed germination
