不同处理对中粒种咖啡扦插生根的影响  

Different Treatments on the Cutting Rooting of Robusta Coffee

作　　者：闫林[1] 黄丽芳[1] 陈鹏[1] 范睿[1] 董云萍[1] 王丽萍[1] 谭乐和[1] 

机构地区：[1]中国热带农业科学院香料饮料研究所 农业部香辛饮料作物遗传资源利用重点实验室 海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁571533

出　　处：《热带作物学报》2012年第12期2193-2198,共6页Chinese Journal of Tropical Crops

基　　金：公益性行业(农业)科研专项经费项目(No.200903024);国家星火计划(No.2011GA800002)

摘　　要：采用4因素3水平L9(34)正交设计,研究不同植物生长调节剂、使用浓度、浸泡时间和扦插基质对中粒种咖啡扦插生根的影响。结果表明:使用200 mg/L IBA浸泡插条基部1.0 h,并且使用1/2河沙+1/2椰糠作为扦插基质时,插条的平均生根率最高,达到85%,插条的平均生根数为2.99条,平均根长为14.30 cm,平均根粗为1.79 mm。公式评分法以1/2河沙+1/2椰糠为基质,200 mg/L NAA处理1.5 h扦插效果最好。By means of L9（34）orthogonal design experiments, the effects of four factors including plant growth regulator, treatment concentration, treatment times and cutting substrate on cutting rooting of robusta coffee were studied. The results showed that the rooting rate could reach to 85%, the average rooting number was 2.99, the average rooting length was 14.30 cm, and the average rooting thick was 1.79 mm, when soaked with 200 mg/L NAA for 1.5 h and cultured on the substrate with half course sand and half eoir dust. By formula analysis, the cutting effect was the best when soaked with 200 mg/L NAA for 1.5 h and cultured on the substrate with half course sand and half eoir dust.

关 键 词：咖啡 生长调节剂 基质 扦插 生根 

分 类 号：S571.2[农业科学—作物学]