亚精胺浸种对燕麦种子萌发期的耐盐性影响研究  

Study on Effects of Soaking Seeds with Spermidine on Improving Salt Tolerance of Oat Seeds during Germination

作　　者：张碧茹 米俊珍[1] 赵宝平[1] 海霞 张兰英 李英浩 刘景辉[1] ZHANG Biru;MI Junzhen;ZHAO Baoping;HAI Xia;ZHANG Lanying;LI Yinghao;LIU Jinghui(Inner Mongolia Agricultural University Coarse Grain Industry Collaborative Innovation Center/Inner Mongolia University Oat Engineering Research Center/Inner Mongolia Autonomous Region Coarse Grain Engineering Technology Research Center/Inner Mongolia Autonomous Region Oat Engineering Laboratory,Hohhot 010019,China)

机构地区：[1]内蒙古农业大学杂粮产业协同创新中心/内蒙古自治区高校燕麦工程研究中心/内蒙古自治区杂粮工程技术研究中心/内蒙古自治区燕麦工程实验室,呼和浩特010019

出　　处：《种子》2022年第6期107-111,共5页Seed

基　　金：政府间国际科技创新合作重点专项(2018 YFE 0107900);国家燕麦荞麦产业技术体系(CARS-07-B-4);内蒙古“草原英才”创新团队、全国农业科研杰出人才及其科技创新团队支持经费;国家自然科学基金项目(31560357)资助。

摘　　要：为明确促进燕麦种子萌发的亚精胺浸种浓度和浸种时间,探究亚精胺浸种对提高燕麦种子萌发期耐盐性的效果,本试验以盐敏感品种草莜1号和耐盐品种白燕2号为材料,研究盐胁迫(0、50、72.5、100 mmol/L)下适宜亚精胺浸种浓度及浸种时间对燕麦种子的发芽势、发芽率、胚芽长、胚根长及物质转化率的影响。结果表明,0.5 mmol/L亚精胺浸种12 h时,燕麦种子发芽率、胚芽长、胚根长及物质转化率均显著高于其他处理;在72.5 mmol/L盐胁迫下,亚精胺浸种后种子萌发率和干物质积累量显著增加,且对盐敏感品种作用效果更明显。To clarify the concentration and duration of spermidine for promoting oat seed germination,and to investigate the effect of spermidine on improving the salt tolerance of oat seeds during germination.This experiment investigated the effects of salt stress(0,50,72.5 and 100 mmol/L)on the germination potential,germination rate,germ length,radicle length and material transformation rate of oat seeds by using salt-sensitive variety Caoyou 1 and salt-tolerant variety Baiyan 2 as materials.The results showed that the germination potential,germ length,radicle length and material transformation rate of oat seeds were significantly higher than those of other treatments when 0.5 mmol/L spermidine was soaked for 12 hours.Under the salt stress of 72.5 mmol/L,the germination rate and dry matter accumulation of seeds increased significantly after spermidine soaking,and the effect was more obvious for salt-sensitive varieties.

关 键 词：燕麦 盐胁迫 亚精胺 浸种 种子萌发 

分 类 号：S512.6[农业科学—作物学]