Comparison of Methods for Ultra-drying of Chinese Chive Seeds  

韭菜种子超干方法的比较研究(英文)

作　　者：孟淑春[1] 李秀清[1] 马连平[1] 刘玲[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,农业部华北地区园艺作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京100097

出　　处：《Agricultural Science & Technology》2013年第4期598-601,共4页农业科学与技术（英文版）

基　　金：Supported by the Major Research Program of Beijing Municipal Commission of Science and Technology(D131100000413001);the Beijing Nova Program(2008B37);National Key Technologies R&D Program(2012BAK26B03);the Special Fund for Construction of Scientific and Technological Innovation Ability of Beijing Academy of Agriculture and Forestry Sciences~~

摘　　要：[Objective] This study aimed to identify the ultra-drying method most suitable for the storage of Chinese chive seeds through comparing different ultra-drying meth- ods. [Method] Through setting treatments including freezing, silica gel drying and heating drying at 50℃ as well as two controls, the effects of different drying methods for storing ultra-dried Chinese chive seeds were compared. [Result] There were no significant differences in the germination rate and seedling length between Chinese chive seeds treated with heating drying at 50℃ and those treated with either freezing or get drying at the initial stage of the storage. Storing of Chinese chive seeds previously treated with either heating drying at 50℃, or freezing or gel drying for 0-98 months at 20℃ hadn＇t caused any adverse effect on the germination rate of seeds. And the effect of different storage conditions on seedling length displayed earlier than that on the germination rate. There was no significant difference on seedling length between seeds treated with heating drying at 50℃ and those treated with freezing drying after stored for as long as 98 months, revealing similar efficacy on storing seeds. [Conclusion] Freezing drying requires huge investment and cost for perennial running, and silica gel drying is slow in drying and time-consuming. By contrast, heating drying at 50℃ is an economic and simple method, which can enable the Chinese chive seeds to sustain a longevity of eight years or more.[目的]通过对韭菜种子超干方法的比较研究来明确适用于韭菜种子贮存的超干方法。[方法]通过设置对照、冷冻超干、硅胶超干、50℃加温超干处理,比较不同干燥方法对韭菜种子超干贮存的影响。[结果]加温处理贮存初期韭菜种子的发芽率和苗长与冷冻处理、硅胶处理之间均无显著性差异。50℃加温超干、冷冻干燥及硅胶干燥等处理在20℃条件下经0-98个月贮存后,对韭菜种子的发芽率无不良影响。不同贮存条件对韭菜苗长的影响比对发芽率的影响早。50℃加温干燥处理经过长达98个月的超干贮存,韭菜苗长与冷冻干燥等方法无明显差异,具有相似的贮存效果。[结论]冷冻超干投资大,常年运转费用高;硅胶超干速度慢,耗费时间;综合考虑,50℃加温超干是一种比较经济易行的干燥方法,超干贮存的韭菜种子寿命可保持到8年以上。

关 键 词：Chinese chive seeds Ultra-drying methods Seed longevity 

分 类 号：S633.3[农业科学—蔬菜学]