酸处理对黑莓、‘早红’树莓种子发芽的影响  

The Influence of Different Acid Treatments to Black Berry and ‘Zaohong’ Raspberry Seed Germination Ratio

作　　者：龚娜[1] 魏永祥[1] 杨凤英[2] 杨艳敏[1] 王莉[1] 王兴东[1] 杨玉春[1] 

机构地区：[1]辽宁省果树科学研究所,辽宁熊岳115009 [2]辽宁省大连市农业科学研究院,辽宁大连116036

出　　处：《北方果树》2008年第5期10-11,共2页Northern Fruits

摘　　要：该试验以黑莓、‘早红’树莓种子为试材,经不同浓度硫酸、1%次氯酸钙浸泡及潮湿低温保存,看其对种子发芽的影响。试验结果表明:黑莓较‘早红’树莓的种子易发芽;黑莓经98%浓硫酸处理15min,再经1%次氯酸钙浸泡2d,发芽率最高,达49.09%;‘早红’树莓经60%浓硫酸处理25min,再经1%次氯酸钙浸泡6d,发芽率最高,但仅为21.09%。潮湿低温处理对黑莓‘、早红’树莓种子发芽没有作用。The seeds of black berry and ‘Zaohong’ raspberry were treated by H2SO4 and Ca(ClO)2 in different concentration and time. The research results indicated that the best germination conditions of blackberry was steeped by 98% H2SO4 for 15 minutes and 1% Ca(ClO)2 for 2 days;‘Zaohong’ raspberry was not treated by H2SO4. Both blackberry and ‘Zaohong’ raspberry did’t like moisture.

关 键 词：黑莓 '早红'树莓 硫酸及次氯酸钙处理 种子萌发 

分 类 号：S663.2[农业科学—果树学]