不同有机酸对加工番茄种子萌发的化感效应  

Allelopathy of Different Organic Acids on Germination of Processed Tomato Seeds

作　　者：姚军[1] 秦勇[1] 吕瑛[1] 

机构地区：[1]新疆农业大学园艺学院,乌鲁木齐830052

出　　处：《种子》2007年第8期36-38,共3页Seed

基　　金：新疆高校科研计划科学研究重点项目(XJEDU2005112)

摘　　要：采用发芽试验研究了前人从番茄内检测出的3种有机酸对加工番茄种子萌发及胚根生长的化感效应。结果表明:邻苯二甲酸、苯甲酸和肉桂酸均抑制了加工番茄不同品种种子的萌发,表现在萌发率、胚根长较对照均有所降低,差异达到显著或极显著,而且随有机酸浓度的增加,这种抑制程度也逐渐增强。通过3个加工番茄品种种子的萌芽率和胚根长度综合来看,3种有机酸对加工番茄品种新引98-1的抑制作用最强,其次是里格尔87-5和新番4号,这可能和种子本身的抗性有关。allelopathy of three organic acid detected from tomato by predecessor on germination and radicle growth of processed tomato were studied. The results indicated phthalid acid, benzoic acid and cinnamic acid all inhibited the germination of different processed tomato varieties ,which caused lower germination rates and shorter radicle compared with those of ck. The difference reached significant level or extremely significant level. The more the organic acids density, the stronger the inhibition degree was. As a whole, the strongest inhibition effect happened Xinyin 98-1 ,the next was Ligel 87-5 ,the last was Xinfan No. 4. which is probably relevant with resistance of themselves.

关 键 词：有机酸 加工番茄 化感效应 

分 类 号：S641.2[农业科学—蔬菜学]