不同超干方法对甜椒种子20℃贮存效应的研究  

Effect of Different Ultra—drying Methods on Sweet Pepper Seed Storage at 20℃

作　　者：孟淑春 张海英 孔祥辉 

机构地区：[1]国家蔬菜系统工程技术研究中心,北京100089

出　　处：《中国辣椒》2001年第3期31-34,共4页

基　　金：北京市自然科学基金(6972004-5)

摘　　要：本研究以贮存多年超干的甜椒(Capsicum frutescens L.)种子为材料,通过对其在非低温条件下多年贮存后的生活力、活力等各项指标的检测,研究比较甜椒种子贮存的适宜含水量和适用的超干燥方法。试验结果表明,经低温冷冻干燥、硅胶吸附干燥和50℃加温干燥都能使甜椒种子的含水量达到超干干燥的要求并均适用于供试甜椒种子的超干贮存。50℃加温超干燥的种子在20℃贮存到10a后,并未发现对种子有任何有害的症状。超干燥处理能加强较不耐贮藏的甜椒种子抗老化劣变的能力,可使种子活力和生活力得到适当的延长,是经济贮存甜椒种子简易可行的有效途径。Viability and vigor of sweet pepper (Capsicum frutescens L.) seed which was ultra—dried under un—low temperature were determined to study the suitable moisture content and proper ultra—drying methods for their long—term storage. The result indicates that the seed moisture content to ultra—drying storage extent may be achieved by low—temperature and freeze drying, silica gel and heating drying, and these three methods are all suitable to be used in ultra—dry storage of the seed. There is not any harmful symptom on the seed which have been dried at 50℃ and storaged under 20℃ for ten years. Furthermore, sweet pepper seed which has weak tolerance to storage may increase its aging tolerance by ultra-drying treatments to lengthen their vigor and viability to a certain extent, which means ultra—drying is a simple, practicable and effective method for sweet pepper seed storage.

关 键 词：辣椒 甜椒 超干贮存 种子处理 干燥方法 生活力 活力 

分 类 号：S641.3[农业科学—蔬菜学]