摘要
采用"三明治"生物测定方法,测定了不同烤烟品种根、茎和叶的化感潜力。结果表明,不同烤烟品种化感作用差异显著,化感作用强弱依次为叶>茎>根,对莴苣根长的化感作用强于芽长,且随着用量的增加化感作用呈现增强趋势;其中,中烟100和K326的化感作用较强,NC102和新育成推广品种(系)CF220次之,NC89和云烟87较弱。
The allelopathic potential of the root,stem and leaf of different flue-cured tobacco varieties were determined by sandwich method.The results showed that the allelopathy of different flue-cured tobacco had significant differences,its potential was leaf stem root,root length of lettuce bud length,and allelopathy showed enhanced trend with the increase of consumption.The varieties Zhongyan100 and K326 showed strong allelopathy,NC102 and newly developed lines CF220 took the second place,and the NC89 and Yunyan87 showed weak allelopathy.
出处
《中国烟草科学》
CSCD
2012年第1期48-51,共4页
Chinese Tobacco Science
基金
国家烟草专卖局项目(110201002002)
“烟草行业烟草遗传育种重点实验室”开放课题(TB201006)
关键词
烤烟
品种
化感作用
flue-cured tobacco
variety
allelopathy
