短时高温对6种蔬菜花粉生活力的影响  

Effects of Short-time High Temperature on the Pollen Viability in Six Vegetable Species

作　　者：王少先[1] 刘保国 李艳梅[1] 潘涛 李玉红 

机构地区：[1]洛阳农业高等专科学校园艺系,洛阳471003 [2]潢川师范学校,河南潢川465150

出　　处：《洛阳农业高等专科学校学报》1999年第3期1-2,共2页Journal of Luoyang Agricultural College

基　　金：河南省自然科学基金

摘　　要：10min短时高温处理，会造成白菜、茄子、番茄、黄瓜、丝瓜、苦瓜的花粉萌发率明显下降。离休干花粉高温致死温度为丝瓜／58℃、苦瓜／56℃、茄子／56℃、番茄／54℃、黄瓜／52℃、白菜／48℃；离体培养花粉高温致死温度为苦瓜／54℃、丝瓜／46℃、茄子／46℃、番茄／46℃、黄瓜／42℃、白菜／42℃。Short-time (10min. )high temperature can dramatically reduce the pollen viability. When the drypollens are directly exposed to the high temperature, the thermal death points of pollens are respectlvely 58℃in Luffa cylindrica (L. ) Roem.,56 ℃ in Momordica charantie L. and Solanum melongena L., 54 ℃ in Lgcop-ersicon esculentum Mill., 52 ℃ in Cucumis sativus L.,and 48 ℃ in Brassica pekinensis Rupr.. When the pollensin the liquid medium are exposed to the high temperature,thc thermal death points of pollens arc respectively54℃ in M. charantia L., 46 ℃ in Lu. cylindrica (L. )Roem.,S. mebngena L. and Ly. esculentum Mill., 42 ℃ inC. sativus L. and B. pekinensis Rupr.

关 键 词：蔬菜 花粉 高温致死温度 生活力 短时高温 萌发率 

分 类 号：S63[农业科学—蔬菜学] S311[农业科学—园艺学]