耐盐细菌对番茄种子萌发的影响  

Effect of Salt Tolerant Bacteria on the Germination of Tomato Seeds

作　　者：曲发斌 于明礼[1] 张柱岐[1] 李明[1] 

机构地区：[1]滨州职业学院,滨州市农业生物工程重点实验室,山东滨州256603

出　　处：《北方园艺》2014年第18期35-38,共4页Northern Horticulture

基　　金：滨州市科技发展计划资助项目;滨州职业学院科研计划资助项目(10xykt01)

摘　　要：以3株耐盐细菌为试材,以番茄种子为研究对象,将番茄种子经耐盐细菌发酵液浸种处理后,对种子的萌发率、侧根数、下胚轴长度、根鲜重、下胚轴鲜重和子叶鲜重进行了调查与分析,探讨耐盐细菌对番茄种子萌发过程中所受的盐胁迫作用是否具有缓解功效。结果表明:相比高盐液体NA培养基处理,各耐盐细菌发酵液处理对番茄种子萌发过程中的盐胁迫作用均具有明显的缓解作用,种子开始萌发时间提前,萌发率、侧根数、下胚轴长度、根鲜重、下胚轴鲜重和子叶鲜重也得到提高,其中菌株X7发酵液处理的效果最为显著,各菌株之间未发现存在协同或拮抗作用。Using 3salt tolerant bacteria as materials,and tomato seeds as research objects,tomato seeds were soaked by salt tolerant bacteria fermentation liquid,and the germination rate,number of lateral root,hypocotyl length,root,hypocotyl and cotyledon fresh weights were investigated and analyzed,in order to understand mitigation effect of salt tolerant bacteria on the salt stress in the process of germination of tomato seeds.The results showed that compared with the high salt liquid NA medium treatment,the salt tolerant bacteria fermentation solution had obvious mitigation effect on salt stress during the germination of tomato seeds,the seed germination time,germination rate,the number of lateral root,hypocotyl length,root,cotyledons and hypocotyls fresh weight were improved.Among the above 3strains,the effects of strain X7 fermentation liquid treatment were significant,and did not found synergistic or antagonistic effect.

关 键 词：耐盐细菌 番茄 萌发 盐胁迫 

分 类 号：S641.2[农业科学—蔬菜学]