不同烫种条件对绿豆芽生长的影响  

Effects of Scalding Condition on Germinating and Growth of Mungbean Sprout

作　　者：袁云香[1] 

机构地区：[1]渭南师范学院化学与生命科学学院,渭南714000

出　　处：《科学技术与工程》2012年第28期7350-7353,共4页Science Technology and Engineering

基　　金：陕西省教育厅项目(12JK0832);陕西省教育厅项目(09JK434);国家自然科学基金项目(31000410)资助

摘　　要：研究了不同烫种条件对绿豆芽生长情况的影响。从吸水率、发芽率和芽豆质量比等方面进行了实验分析。结果表明:烫种处理可以提高豆芽产量和质量,并减少烂根现象。但长时间的高温烫种使种子不能正常萌发。最佳烫种条件为55℃烫种20～30 min,萌发率高可达到100%;下胚轴长为3.39 cm;芽豆质量比在4.81以上且豆芽生长情况最好。The effects of different scalding condition on growth of mungbean sprout were studied. The water absorption, germination rate and mass ratio of sprouts to mungbean were analyzed. The results showed that scalding condition improved the yield and quality of mungbean sprout and reduced roots-rotted phenomenon. However, the seed won＇ t germinate normally under the long time of high temperature scalding condition. The best scald seed time is 20 - 30 minute and the best temperature is 55 ℃ mungbean sprout germination rate is 100%, hypocotyl is 3.39 cm long, mass ratio of sprouts to mungbean is more than 4. 81, and mungbean sprouts grow best.

关 键 词：绿豆芽 烫种 种子萌发 

分 类 号：S522.41[农业科学—作物学]