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以澳大利亚新南威尔士州产豆梨新、陈两组种子为试材,先用蒸馏水泡24小时后,或经低温(4±1℃)或不经低温处理,再用赤霉素处理,并分别分为弱光照(0.2Wm2)和暗温箱(20±0.5℃)两组。所获主要结果为:(1)促进新、陈豆梨种子萌发最重要的因素是低温处理时间的长短。未经低温处理的种子,54天中未见萌发;随着低温处理时间的增加,萌发率相应随之增高;经过24天低温处理,50～90％的种子都可萌发,24天以后再加长低温处理时间对其种子萌发率的促进作用甚微,但陈种(贮藏12个月)所需低温处理的时间比新种长2～3天。(2)赤霉素对豆梨种子(新、陈)的萌发无影响。(3)弱光对于经低温处理
The seeds of two new varieties of Pear and Chen in the State of New South Wales of Australia were used as test materials. The seeds were first treated with distilled water for 24 hours, then treated with low temperature (4 ± 1 ℃) or without low temperature, then treated with gibberellic acid Divided into low light (0.2Wm2) and dark box (20 ± 0.5 ℃) two groups. The main results obtained are as follows: (1) The most important factor to promote the seed germination of new Chennao Pear is the duration of low temperature treatment. No seedlings were treated with low temperature, but no germination occurred in 54 days. With the increase of low temperature treatment, the germination rate increased accordingly. After 24 days of low temperature treatment, 50-90% of the seeds could germinate and 24 days later The effect of low temperature treatment on the seed germination rate is very little. However, the low temperature treatment time required for Chen species (12 months storage) is 2 to 3 days longer than the new ones. (2) GA had no effect on the germination of pea seeds (Xin and Chen). (3) Low light for low temperature treatment