微/纳米气泡水中的氧环境对叶菜种子发芽的影响  

Effect of Oxygen Condition in Micro/nano-bubble Water on Leafy Vegetables Seed Germination

作　　者：蒋程瑶[1] 赵淑梅[1] 程燕飞[1] 程彬[1] 计博禹[1] 山口智治[2] 

机构地区：[1]中国农业大学农业部设施农业工程重点实验室,北京100083 [2]筑波大学

出　　处：《北方园艺》2013年第2期28-30,共3页Northern Horticulture

基　　金：中国农业大学研究生科研创新专项资助项目(2012YJ297);2012年国家大学生创新实验计划资助项目

摘　　要：以小白菜和生菜为试材,研究比较了充氧微/纳米气泡水与普通纯净水对叶菜种子发芽的影响。结果表明:在相同条件下,经溶解氧浓度为45mg/L的充氧微/纳米气泡纯净水处理的叶菜种子发芽率、发芽势及活力指数均比普通纯净水处理的种子有显著提高,其中发芽速率小白菜提高14%,生菜提高44%;发芽势小白菜提高25%,生菜提高62%;活力指数小白菜提高130%,生菜提高135%。充氧微/纳米气泡提高了水中溶解氧的利用效率,对种子萌发具有促进作用,有利于缩短叶菜发芽周期和提高发芽品质。Taking the Chinese cabbage and lettuce as test materials,the effect of oxygenated micro/nano-bubble water on leafy vegetables seed germination were studied. The results showed that under the same optimal seeding environmental conditions in which both common water and oxygenated micro/ nano-bubble water were applied, compared with seeds soaked in the common water, the evaluation indexes including cermination percentage （in short as GP）, germination energy （in short as GE） and vigor index （in short as VI） of seeds soaked in the oxygenated micro/nano-bubble water of 45 rng/L dissolved oxygen,had been significantly improved. The increased part of GP in Chinese cabbage was 14% and in lettuce was 44%. The GE improved 25% in Chinese cabbage,and 62% in lettuce. The VI in Chinese cabbage enhanced 130% ,meanwhile it achieved 135% in lettuce. The oxygenated micro/ nano- bubble enhanced the utilizing efficiency of dissolved oxygen,and proved that this kind of water had promoted seeds germination which contributed to shorten the breeding pregermination cycle.

关 键 词：微 纳米气泡 叶菜 种子 发芽 

分 类 号：S63[农业科学—蔬菜学]