不同苜蓿品种种子萌发时期的耐盐性比较  

A comparative study on salt tolerance during germinating period of different alfalfa varieties

作　　者：刘大林[1] 邱伟伟[1] 马晶晶[1] 金晓君[1] 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009

出　　处：《草业科学》2009年第9期163-169,共7页Pratacultural Science

基　　金：江苏省农业开发局项目"种草养牛技术示范推广"(2007-31)

摘　　要：借鉴农作物研究的理论和方法,在实验室条件下用质量分数为0、0.3%、0.6%、0.9%1、.2%5个梯度的NaCl溶液对7个苜蓿Medicaga sativa品种的种子进行处理,每个处理设置3个重复。通过发芽率、发芽指数、活力指数、活力指数相对下降率对各苜蓿种子萌发期的耐盐性进行了比较。结果表明:低质量分数的NaCl溶液能促进种子的萌发,高质量分数的NaCl溶液则抑制了其萌发特性。综合种子的发芽率和萌发的速度与整齐度,7个苜蓿品种中耐盐能力最强的是巨人和三德力,显著高于其他品种(P<0.05),其次是WL323、德宝、皇冠、L90,耐盐能力最弱的是歌德。Under the laboratory condition, seeds of 7 alfalfa varieties were treated with 0, 0. 3%, 0.6%, 0.9% and 1.2% NaCl with 3 replicates. Salt tolerance of 7 alfalfa varieties during germination was compared by measuring germination rate, germination index, vigor index and relatively descending rate of vigor index. The results showed that low concentration NaCl could promote germination rate and high concentration inhibited germinating characters. Both considered germination rate and the speed and uniformity level of germination, it was concluded the strongest salt tolerance varieties were Giant and Sanditi; WL323, Debao, Huangguan and L90 were medium salt tolerance, the weakest was Goethe.

关 键 词：苜蓿 耐盐性 发芽率 发芽指数 

分 类 号：S541.9[农业科学—作物学] S551.7