绿豆新品种的芽期耐盐性评价  

Salt Tolerance Evaluation of NewMung Bean Varieties at Germination Stage

作　　者：李诗晴 张鹏[1] 公丹 王素华[1] 张耀文 王丽侠[1,2] Li Shiqing;Zhang Peng;Gong Dan;Wang Suhua;Zhang Yaowen;Wang Lixia(Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,China;College of Agronomy,Shanxi Agricultural University,Taigu 030801,Shanxi,China)

机构地区：[1]中国农业科学院作物科学研究所,北京100081 [2]山西农业大学农学院,山西太谷030801

出　　处：《作物杂志》2024年第4期188-193,共6页Crops

基　　金：国家现代农业产业技术体系(CARS-08);国家重点研发计划(2019YFD1001303,2019YFD1001300)。

摘　　要：明确绿豆新品种的耐盐性有利于其在盐碱地的推广利用。以新品种中绿26和中绿27为试验材料,中绿5号为参考,设置5个浓度(0.0%、0.3%、0.5%、0.7%和0.9%)NaCl胁迫处理,调查不同时间段(24、48、72和96 h)种子发芽情况,计算发芽率、发芽势、发芽指数和相对盐害率等指标。结果表明,随着NaCl浓度的增加,绿豆品种的发芽均受到显著抑制。当NaCl浓度为0.9%时(96 h),发芽率顺序为中绿27(91.3%)>中绿26(86.7%)>中绿5号(78.0%);中绿26发芽势和发芽指数最高,中绿5号最低;中绿27的相对盐害率(8.7%)显著低于中绿26(12.8%)和中绿5号(22.0%)。综合各指标结果,芽期耐盐性为中绿27>中绿26>中绿5号。Assessment of salt tolerance of mung bean varieties would be beneficial to utilization in salinelands.Zhonglü26 and Zhonglü27 were used as experimental materials,and Zhonglü5 was used as a reference.Different concentrations(0.0,0.3%,0.5%,0.7%,and 0.9%)of NaCl solution were set to evaluate the toleranceofZhonglü5,Zhonglü26,and Zhonglü27 at sprout stages.Seed germination rate,germination potential,germinationindex,relative salt damage rate for the three varieties were recorded and calculated at different time(24,48,72,and 96 h)under salt stress.The results showed that the germination of all varieties were significantly inhibitedwith the increase of NaCl concentration.The germination rate at 96 h for 0.9%NaCl was Zhonglü27>Zhonglü26>Zhonglü5,while the germination petential and index of Zhonglü26 were the highest and the bothindexesof Zhonglü5 were the lowest but without significant difference.The ralative salt damage rate of Zhonglü27(8.7%)was significantly lower than that of Zhonglü26(12.8%)and Zhonglü5(22.0%).Based onvariousindicators,it was found that the salt resistance at the germination stage was Zhonglü27>Zhonglü26>Zhonglü5.

关 键 词：绿豆 品种 耐盐性 发芽率 发芽势 

分 类 号：S522[农业科学—作物学]