作　　者： ; ; ;

机构地区： 中国科学院西双版纳热带植物园

出　　处： 《云南植物研究》 2004年第6期661-667,共7页

摘　　要： 绿豆 (Vignaradiata)种子的吸水曲线未出现明显的“平稳期”。种子萌发 5 0 %的时间和热时间分别为 11h和 11 5度天。在吸胀初期 ,种子的相对电导率迅速增加 ,然后下降。随着脱水时间的延长 ,预吸胀不同时间的绿豆种子的含水量和存活率、由存活种子产生的幼苗鲜重、胚根和下胚轴长度明显下降 ;而且随着预吸胀时间的增加 ,种子对脱水的敏感性显著加强 ;预吸胀种子的相对渗漏率在脱水初期缓慢增加 ,然后迅速增加 ,且预吸胀时间愈长 ,相对渗漏率增加的幅度愈大。结果表明预吸胀的绿豆种子的脱水耐性是逐渐丧失的 ; Mung bean (Vigna radiata (Linn.) Wilczek) seeds were used as experimental materials.Changes during imbibition of mung bean seeds,and effect of pre-imbibition on desiccation tolerance and leakage of seeds were studied.Water uptake by seeds did not exhibit a marked “plateau phase” of imbibition.The time and thermal time required for 50% germination of seeds were 11?h and 11.5 degree days,respectively.Relative leakage from seeds significantly increased at the initial phase of imbibition,and then declined.Water content and survival of mung bean seeds pre-imbibed for different time,fresh weight of seedling and length of radicle and hypocotyls produced by surviving seeds markedly decreased with increasing dehydration.Desiccation sensitivity of seeds also dramatically increased with increasing pre-imbibition.Relative leakage of pre-imbibed seeds slowly increased at the early stage of dehydration,and then rapidly increased;and the longer pre-imbibition time was,the larger relative leakage increased.These results showed that the desiccation tolerance of pre-imbibed mung bean seeds was gradually lost by dehydration,and that desiccation sensitivity of imbibed germinative orthodox seeds can serve as a model system for studies of seed recalcitrance.

关 键 词： 绿豆种子 预吸胀 脱水 脱水耐性 相对渗漏率 种子顽拗性

领　　域： [生物学]