摘要: |
为提高烤烟良种繁育技术, 以毕纳1号为试验材料, 于2012和2013年研究了烤烟不同分枝种子成熟度、活力和萌发的差异;并于2012年研究了不同分枝种子抗氧化和呼吸酶活性。中间2枝和顶3枝蒴果成熟比例显著高于下2枝(P<0.05);中间2枝种子千粒重、胚根长度和浸泡液电导率均显著高于下2枝(P<0.05);不同分枝种子萌发速率、发芽(势)率、胚根重量、胚根体积和SOD、POD、CAT、NA+K+-ATP酶活性无显著差异(P>0.05);中间2枝种子Ca2+Mg2+-ATP酶活性极显著高于顶3枝和下2枝(P<0.05)。烤烟顶3枝和中间2枝蒴果成熟较整齐一致, 种子活力表现为中间2枝>顶3枝>下2枝, 良种繁育时应适当增加中间2枝蒴果比例而减少下2枝的蒴果比例。 |
关键词: 烤烟 分枝 蒴果成熟度 种子活力 萌发 酶活性 |
DOI:10.11841/j.issn.1007-4333.2014.06.05 |
投稿时间:2014-03-12 |
基金项目:贵州省地方标准制修订项目(201243);贵州省烟草专卖局(公司)青年学者自主项目(201231) |
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Variation of capsule maturity and seed vigor for tobacco harvested from different branches |
LI Zhen-hua1,2, YE Ding-yong1, YANG Gui-sheng1, SUN Na-na3, WANG Jian-hua2
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(1.Guizhou Tobacco Research Institute, Guiyang 550081, China;2.College of Agronomy and Biotechnology, China Agriculture University, Beijing 100193, China;3.College of Tobacco Science, Yunnan Agricultural University, Kunming 650201, China) |
Abstract: |
To improve seed yield and quality of tobacco, maturity, vigor and germination of Bena-1 harvested from different branches in 2012 and 2013, and antioxidation and respiratory enzymes of which were studied in 2012.The results showed that the ratio of mature capsules on Mid 2 and Top 3 branches were significantly higher than that of Low 2 branches(P<0.05).The radicle length, kernels and liquid conductivity of seeds at the Mid 2 branches were significantly higher than that from Low 2 branches(P<0.05).There were no significant differences in the germination potential and germination rate, SOD, POD, CAT and NA+K+-ATP enzyme activities among branches (P>0.05).Ca++Mg++-ATP enzyme activity of seeds from Mid 2 branches was significantly higher than that of Top 3 and Low 2 branches (P<0.05).The Ratio of mature capsules on Mid 2 and Top 3 branches was higher than that of Low 2 branches, and the seed vigor was Mid 2 > Top 3 > Low 2, so that when breeding seeds, more capsules should be retained on Mid 2 branches and less capsules on Low 2 branches. |
Key words: tobacco branches capsule maturity seed vigor germination enzyme activity |