盐水选种对苤蓝种子活力的影响  

Effects of Seed Sorting by Using Salt Water on Kohlrabi Seed Vigor

作　　者：刘惠静[1] 夏俊丰 郝建全[1] 孟庆良[1] 

机构地区：[1]天津科润蔬菜研究所,300384

出　　处：《长江蔬菜》2014年第10期24-26,共3页Journal of Changjiang Vegetables

摘　　要：通过在不同浓度盐水中浸种不同时间选种,研究了不同选种方式对苤蓝种子活力的影响。试验结果表明,以0.4%的盐水浸泡1.5 h的处理选出的种子发芽指数、活力指数均最高,而发芽率和发芽势仅比最高值低0.25个百分点和2.7个百分点,差异不明显。因此,综合考虑在生产中用0.4%的盐水选种1.5 h可达到提高苤蓝种子活力的目的。We studied the effects of soaking seeds in salt water with different concentrations for different times on the vigor of kohrabi seeds. The results showed that, soaking in 0.4% salt water for 1.5 hours, the seeds had the highest germination index, vigor index, and the germination rate and germination potential were only 0.25% and 2.7% lower than those of the corresponding maximum value respectively, while the differences were not significant. Therefore, soaking in 0.4%salt water for 1.5 hours was best for improving the seed vigor of kohrabi in production.

关 键 词：苤蓝 盐水选种 种子活力 

分 类 号：S635.2[农业科学—蔬菜学]