人工老化对2种芝麻种子生理特性的影响  

Changes of Physiological Characteristics of Aged Sesame Seeds

作　　者：赵雪梅[1] 李楠[1] 乔燕祥[2] 周小梅[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006 [2]山西省农业科学院,山西太原030031

出　　处：《农产品加工（下）》2011年第8期29-33,共5页Farm Products Processing

基　　金：山西省科技攻关项目(20100311014)

摘　　要：选用黑、白芝麻为材料,通过(58±1)℃人工老化处理后的发芽率、发芽势、发芽指数和活力指数以及种子浸泡液中电导率和糖含量、丙二醛含量和过氧化物酶活性的测定。试验结果表明,2种芝麻随着老化时间的延长,种子生活力发生不同程度的下降,白芝麻的下降幅度比黑芝麻的大。电导率、糖含量和丙二醛含量则随着种子老化程度的加剧而上升,过氧化物酶活性则下降。各指标间的相关分析显示,在相同的老化时间下黑芝麻的活力较白芝麻要高,以浸泡液的糖含量指示油料种子芝麻老化程度不合适。The germination index,the conductivity and sugar content of seed soaking,MDA content and POD activity are studied with two kinds of sesame seed（coat color are black and white） by（58±1） ℃ artificial aging.The results show that germination rate,germination potential,germination index and vigor index of white color seeds decrease more rapidly than black color seeds.The conductivity,sugar and MDA content are raised as the time of aging.While peroxidase activity is reduced.Correlation analysis display that at the same aging time the vigor of black seeds is higher than white seeds,and the sugar content of soaking is unfit for indication of aged sesame seeds in different degrees.

关 键 词：芝麻种子 人工老化 生理特性 

分 类 号：S565.3[农业科学—作物学]