不同绿豆品种萌发期的自毒作用研究  

Comparison of auto-intoxication among different varieties of mung bean during germination

作　　者：张志勇[1] 汤菊香[1] 韩静[1] 姚利娇[1] 

机构地区：[1]河南科技学院生命科技学院,河南新乡453003

出　　处：《广东农业科学》2008年第10期25-27,32,共4页Guangdong Agricultural Sciences

基　　金：河南省新乡市科技发展项目(04N012)

摘　　要：采用晋绿2号、豫绿2号、郑绿5号、中绿8号等4个绿豆品种的幼苗植株浸提液浸种处理后进行种子发芽试验,通过对种子发芽率、发芽势、发芽指数、活力指数及幼苗叶绿素含量、根系活力和过氧化物酶(POD)活性等指标的测定,比较了不同绿豆品种萌发期的自毒作用。结果显示:与用蒸馏水浸种培养处理相比,发芽率和发芽指数变化不明显,种子活力指数、发芽势、叶绿素含量、POD活性和苗高下降,而幼苗根系活力升高.说明4个绿豆品种均有自毒作用;测定结果还表明,4个绿豆品种的自毒作用强弱有差异,自毒效应大小顺序为:晋绿2号>郑绿5号>中绿8号>豫绿2号。The experiment of seed germination was conducted after seeds soaking with aqueous extracts of seedlings of four mung bean varieties： Jin Lv 2, Yu Lv 2, Zheng Lv 5, Zhong Lv 8. The auto-intoxication effects of different mung bean varieties during the germination stage were compared by determining the germination rate, germination vigor, germination index, vigor index, seedling height, chlorophyll content, root vitality and POD activity. The results showed that the germination rate and germination index did not change, but the germination vigor, vigor index, seedling height, chlorophyll content and POD activity decreased and root activity rose, as compared with soaking seeds with distilled water. It implied that four varieties all have autointoxication effects. In addition, the auto-intoxication effects of four varieties were different, and were Jin Lv 2〉 Zheng Lv 5 〉 Zhong Lv 8 〉 Yu Lv 2 according to intoxication effect from strength to weakness.

关 键 词：绿豆 自毒作用 种子萌发 

分 类 号：Q945.34[生物学—植物学] S522[农业科学—作物学]