浸种和增温对赤皮青冈种子萌发及相关内含物和酶活性的影响  

Effects of Seed Soaking and Sowing Temperatures Increasing on Seed Germination and Related Inclusion and Enzyme Activity of Cyclobalanopsis gilva

作　　者：黄盛怡 徐卫可 吴仁超 陈新峰 苏光浪 周志春[1] 王斌[1] HUANG Sheng-yi;XU Wei-ke;WU Ren-chao;CHEN Xin-feng;SU Guang-lang;ZHOU Zhi-chun;WANG Bin(Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Zhejiang Key Laboratory of Forest Genetics and Breeding,Hangzhou 311400,Zhejiang,China;Qingyuan County Experimental Forest Farm of Zhejiang Province,Qingyuan 323800,Zhejiang,China)

机构地区：[1]中国林业科学研究院亚热带林业研究所,全省林木育种重点实验室,浙江杭州311400 [2]浙江省庆元县实验林场,浙江庆元323800

出　　处：《林业科学研究》2025年第1期106-115,共10页Forest Research

基　　金：浙江省科技计划项目(2021C02038);浙江省省院合作林业科技项目(2021SY04)。

摘　　要：[目的]探索浸种和增温播种影响赤皮青冈种子萌发特征及相关内含物含量和酶活性变化的生理机制,为提高其发芽率和整齐度提供科学依据。[方法]以成熟的赤皮青冈种子为试验材料,设置2种播种温度和4个浸种时长的两因素析因设计实验,播种后定期观测种子发芽情况,并随机选取种子测定其内含物含量和酶活性。[结果]不同浸种水平下增温播种的赤皮青冈种子初始萌发时间提前,长时间浸种加增温播种能有效提高种子平均发芽速度,缩短平均发芽时间,提高种子发芽率。赤皮青冈种子萌发过程中内含物含量和酶活性在不同浸种和播种温度处理下变化规律基本一致,淀粉含量呈先升高后降低趋势,可溶性糖和可溶性蛋白呈先下降后上升趋势,氨基酸含量和CAT、POD、PPO活性总体呈波动下降趋势,SOD活性则保持动态平衡。浸种处理对赤皮青冈种子萌发过程中内含物含量和酶活性无显著影响,增温播种能有效将POD活性到达峰值时间提前,且浸种时间越长到达峰值时间越早,同时淀粉水解速率更快,氨基酸波动变小消耗变大,促使种子更易于打破休眠,更快萌发。4月种子集中萌发期,可溶性糖含量越高萌发整齐势越差,氨基酸含量和PPO活性越高初始发芽时间越早且发芽持续时间越短,此外PPO活性越高发芽势越大。[结论]长时间浸种配合增温播种能有效加快发芽速度,提高发芽率和整齐性。赤皮青冈种子在苗床加小拱棚增温播种条件下,浸种48 h种子初始发芽时间最早(82 d),发芽率最高(71.00%),萌发指数最大,萌发能力最强。[Objective]To explore the physiological mechanisms underlying the effects of soaking and increased sowing temperature on the germination characteristics,related inclusion content,and enzyme activity changes of Cyclobalanopsis gilva seeds,providing a scientific basis for improving their germination rate and uniformity.[Method]Based on the mature seeds of C.gilva,a factorial design experiment was conducted involving two factors:two sowing temperature treatment and four soaking treatment.Seed germination was regularly monitored after sowing,and randomly selected seeds were used to measure inclusion content and enzyme activity.[Result]Increasing sowing temperature at various soaking levels advanced the initial germination time of C.gilva seeds.Long-term seed soaking and elevated sowing temperatures effectively improved the average germination speed,reduced the average germination time and increased the germination rate of seeds.Changes in inclusion content and enzymatic activity varied significantly during seed germination,with consistent patterns observed across different sowing temperatures.Starch content initially increased before decreasing,while soluble sugars and soluble proteins decreased before increasing.Amino acid content and the activities of CAT,POD,and PPO exhibited fluctuating downward trends,except for SOD,which remained stable.The separate seed soaking treatment did not significantly affect changes in inclusion contents and enzyme activity during germination.However,increased sowing temperature advanced the peak time of POD activity,with longer seed soaking times resulting in earlier peak times.This combination also accelerated starch hydrolysis,reduced fluctuations in amino acid content,and increased consumption,facilitating faster seed dormancy breaking and germination.In April,higher soluble sugar content was associated with poorer germination uniformity;higher amino acid content and PPO activity correlated with earlier initial germination and shorter germination durations;and higher PPO activity w

关 键 词：赤皮青冈 种子萌发 浸种 增温 内含物 酶活性 

分 类 号：S792.18[农业科学—林木遗传育种]