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本试验通过常规方法测定不同成熟度与不同萌发状态种子中可溶性糖、脂肪和淀粉含量的变化 ;并观察了胚生长过程 ;采用滤纸床在 2 0℃恒温条件下测定种子发芽率。结果表明 :不同成熟度种子的胚发育状态及内含物差异很大。随成熟度提高 ,种子中脂肪含量升高 ,可溶性糖含量降低 ;完熟种子中主要贮藏物质是脂肪。伴随种子萌发 ,可溶性糖含量逐渐下降 ,脂肪含量变化缓慢。通过 TTC染色与发芽试验对比 ,不同种子成熟度与种子活力和发芽率成正相关
In this experiment, the content of soluble sugar, fat and starch in seeds with different maturity and different germination status were measured by the conventional method. The embryo growth process was observed. The seed germination rate was determined by filter paper bed under constant temperature of 20 ℃. The results showed that the embryo development status and contents of different maturity seeds varied greatly. With the increase of maturity, the fat content in seeds increased and the soluble sugar content decreased. The main storage material in mature seeds was fat. With the germination of seeds, soluble sugar content decreased gradually, fat content changed slowly. TTC staining and germination experiments, seed maturity and seed vigor and germination rate was positively correlated