人工海水胁迫对不同品种小白菜萌发和根系生长的影响  

Influence of Artificial Sea Water Stress on Germination and Root Growth of Different Chinese Cabbage Varieties

作　　者：徐芬芬[1] 叶利民[1] 夏晓蕾 韦伯颂 

机构地区：[1]上饶师范学院生命科学学院,江西上饶334001

出　　处：《上饶师范学院学报》2015年第6期81-85,共5页Journal of Shangrao Normal University

基　　金：2015年上饶师范学院科研基金资助项目(201503)

摘　　要：采用水培的方法,研究了江西省现主栽的六个小白菜品种:"申六青梗菜""日本e绿宝""翠冠一号""上海矮抗青""改良605"和"抗热605"在40%人工海水胁迫下种子萌发和幼苗根系生长的差异。研究结果表明,海水胁迫对小白菜发芽率的抑制作用最小,对相对根毛区宽度的抑制作用最大,对胚生物量则表现出促进作用,小白菜根毛区宽度适合作为小白菜耐盐品种筛选的首选指标。由盐害指数分析可知,"申六青梗菜"和"抗热605"为耐盐品种,"翠冠一号"和"日本e绿宝"为中等耐盐品种,"上海矮抗青"为盐敏感品种,而"改良605"为高感品种。Germination and seedling root growth of the six pakchoi cultivars in jiangxi province, ＂Six green stem vege- tables＂, ＂Japan＂s green treasure＂, ＂Cuiguan NO 1＂, ＂Shanghai short green＂, ＂heat 605＂ and ＂Improved thermal 605＂ under 40% artificial seawater stress were studied. The research result showed that the water stress has minimal inhibitory effect on the germination rate, the largest inhibitory effect on the width of the root hair zone, the promo- ting effect on embryo biomass, root hair zone width for a small cabbage cabbage preferred indicator of salt-tolerant varieties screening. Known from the analysis of salt injury index, ＂Six green stem vegetables＂ and ＂Thermal 605 ＂ were salt-tolerant varieties, ＂Cuiguan NO l＂and ＂Japanese＂ were the medium salt-tolerant varieties, ＂Shanghai short green＂ was the salt sensitive variety, and ＂Improved 605＂ was the high-sensitive variety.

关 键 词：小白菜 人工海水 发芽 根系生长 

分 类 号：Q945.78[生物学—植物学]