热激处理对银杏种子贮藏期间浮水的影响(英文)  

Effects of heat shock treatment on floating percentage of ginkgo seed during storage

作　　者：冯彤[1] 于新[1] 庞杰[2] 张百超[2] 

机构地区：[1]仲恺农业技术学院,中国广州510225 [2]西南农业大学,中国重庆400716

出　　处：《西南农业学报》1999年第3期93-96,共4页Southwest China Journal of Agricultural Sciences

摘　　要：本实验以银杏 （ Ｇｉｎｋｇｏ ｂｉｌｏｂａ Ｌ．） 种子为研究对象， ５０℃热水为处理介质， 研究了不同热处理时间 （０５ｈ， １ｈ， １５ｈ２ｈ， ２５ｈ） 对常温贮藏期间银杏浮水的影响。对贮藏期间浮水率， Ｐ Ｇ和 Ｐ Ｅ活性等指标进行了测定。结果表明， 热激处理能有效地抑制银杏浮水， 且在本实验处理时间范围内， 抑制程度随热激处理时间延长而增加。The material used in this experiment was the seeds of Ginkgo biloba L., the ginkgo seeds treated with hot water(50℃) for different time(0.5hour, 1hour, 1.5hours, 2hours, 2.5hours) and stored at room temperature were used to study the influence of heat shock treatment on floating. Floating percentage, PG and PE activities were measured during storage. Results showed that heat shock treatment refrained floating, and the degree of refrainment increased with the time of heat shock treatment.

关 键 词：热激处理 贮藏 浮水 银杏种子 

分 类 号：S664.309.3[农业科学—果树学]