微波热击处理对大豆种子萌发及活力的影响  

Study on the Effect of Microwave Strikes Hotly Processing on the Germination and Vigour of the Soybean Seed

作　　者：吴旭红[1] 冯晶旻 

机构地区：[1]齐齐哈尔大学生命科学与农林学院,齐齐哈尔161006 [2]齐齐哈尔市卫生监督所,齐齐哈尔161006

出　　处：《微波学报》2011年第5期93-96,共4页Journal of Microwaves

摘　　要：以大豆(Glycine max)为实验材料,利用统计分析的方法研究了微波热击对种子萌发特性及活力的影响。结果表明:热击处理可提高大豆种子的发芽率,复合微波处理显著促进了芽长和芽活力指数,抑制了电解质渗漏,提高可溶性糖含量和过氧化物酶(POD)活性,萌芽蛋白质含量及氨基酸总量均升高,其中以45℃热击5min及50℃热击2min加微波处理后的大豆芽长、芽活力指数与对照比达极显著水平,蛋白质和氨基酸总量的影响也分别达到显著和极显著水平。同一处理随时间延长,生理效应呈下降趋势。因此,适宜剂量的微波热击复合效应可以促进大豆种子萌发和早期代谢。Effect of microwave heat shock on seed germination Characteristics and Vigor has been researched using statistical analysis methods based on soybean（Glycine max） as the experimental material.The result shows that the heat strikes processing to be possible to raise the soybean seed＇s germination percentage,compound microwave processing obviously promoted the bud length and the bud vitality index,has suppressed the lectrolyte leakage,raises the soluble sugar content and the peroxide enzyme（POD）activity,the seed protein content and the amino acid total quantity elevates,after 45℃ strikes 5min hotly and 50℃ strikes 2min adds microwave processing the big bean sprouts to be long hotly,the bud vitality index and the contrast ratio reach the extremely remarkable level,the protein and the amino acid total quantity influence also respectively achieve remarkable and the extremely remarkable level.Identical processing along with the time expand,the physiological effect assumes the declining trend.Therefore,combined effects of microwave heat shock in appropriate can promote the metabolism and early germination of soybean seed.

关 键 词：大豆种子 微波热击 酶活性 可溶性糖 

分 类 号：S565.1[农业科学—作物学]