作　　者： ;

机构地区： 中国科学院植物研究所

出　　处： 《云南植物研究》 2009年第3期239-246,共8页

摘　　要： 研究了豌豆种子吸胀过程中脱水耐性的变化模式。种子在吸胀初期迅速吸收水分,然后缓慢吸收直到平台期。电解质渗漏速率在吸胀初期增加直到11h,然后随着吸胀下降。在吸胀过程中,种子的萌发率逐渐增加,种子和胚轴的脱水耐性逐渐丧失,10%和50%的种子和胚轴被脱水致死的含水量明显增加。赤霉素和脱落酸处理改变豌豆种子的萌发特性,提高胚轴的脱水耐性。研究结果表明,吸胀的豌豆种子脱水耐性的丧失是一种数量性状,正常性种子吸胀后脱水耐性的变化能够作为种子顽拗性研究的模式系统。 Changes in desiccation tolerance of pea （ Pisum sativum ） seeds during imbibition were studied in this paper. Water uptook by seeds was initially rapid, and then slowly increased until a plateau was reached. Rate of electrolyte leakage increased initially until 11 h, and then declined with imbibition. During imbibition, germination percentage of seeds gradually increased, and water content at which 10% and 50% of seeds and axes were killed by subsequent dehydration significantly increased while desiccation tolerance of seeds and axes was progressively lost. Gibberellin and abscisic acid altered seed germination characteristics and improved desiccation tolerance of axes. These results showed that the loss of desiccation tolerance of imbibed pea seeds was a quantitative feature, and the changes in desiccation tolerance of imbibing orthodox seeds could serve as a model system for the study of seed recalcitrance.

关 键 词： 豌豆 脱落酸 脱水 脱水耐性 吸胀作用 萌发 正常性 顽拗性

领　　域： [生物学]