辣椒植株水浸液对4种蔬菜种子萌发的化感效应  

Allelopathic Effect of Aqueous Extract of Hot Pepper Plant on Four Vegetables Seed Germination

作　　者：王广印[1] 孙晓娜[1] 谢玉会[2] 周秀梅[1,3] 

机构地区：[1]河南科技学院园林学院,河南新乡453003 [2]西南大学园艺园林学院,重庆400716 [3]北京林业大学园林学院,北京100083

出　　处：《农业现代化研究》2008年第6期761-764,共4页Research of Agricultural Modernization

基　　金：河南省自然科学基金项目(0611031000);河南省软科学项目(072400410200);河南省教育厅科研项目(2007210012)

摘　　要：采用室内生物测定的方法,研究了辣椒全株、根、茎、叶水浸液的化感效应。结果表明,当辣椒全株水浸液浓度为0.01g/mL时,对大白菜和萝卜种子的萌发表现为化感促进作用,而根水浸液对萝卜种子的萌发亦表现为化感促进作用;当辣椒全株、根、茎、叶的水浸液浓度等于或大于0.02g/mL时,对4种蔬菜种子萌发均表现为化感抑制作用,且随着浓度的增大,抑制作用增强。综合而言,辣椒全株、根、茎、叶水浸液的化感作用强弱依次为叶>茎>全株>根,而番茄和大白菜种子萌发对辣椒植株各部位水浸液的化感敏感性较强,萝卜和黄瓜较弱。The effects of aqueous extracts from different parts of hot pepper were determined by means of bioassay in laboratory. The results showed that the seed germination of Chinese cabbage and radish was improved by aqueous extract of whole hot pepper plant when its concentration was 0.01 g/mL, and the seed germination of radish was improved by aqueous extract of root of hot pepper when its concentration was 0.01 g/mL,but the seed germination of four kinds of vegetable was inhibited by aqueous extracts from Whole plant, root, stem and leaf of hot pepper when the concentration were 0.02 g/mL or higher than 0.02 g/mL.With increasing concentration of aqueous extracts, the inhibiting effects on vegetable seed germination expressed strong. The allelopathical effect order of aqueous extracts from different parts of hop pepper on seed germination of four kinds was leaf〉stem〉plant〉root. The seed germination of tomato and chinese cabbage were sensitive to hot pepper＇s allelochemicals, but radish and cucumber were not.

关 键 词：辣椒植株 水浸液 化感作用 种子萌发 

分 类 号：S791.27[农业科学—林木遗传育种] S512.1[农业科学—林学]