摘要
以齐研绿星黄瓜品种为试材,分别用5个浓度的肉桂酸溶液对其进行浸种与灌根处理,研究了不同浓度肉桂酸对黄瓜种子萌发和幼苗生理特性的影响。研究结果显示:肉桂酸能从一定程度上抑制黄瓜种子的萌发,表现为发芽速度指数降低,这种抑制作用在高浓度条件下更明显;并且4.0 mmol·L-1肉桂酸处理能极显著的抑制黄瓜芽的伸长生长和鲜重的增加。研究还发现,肉桂酸对黄瓜幼苗的生理状态造成了一定的负面影响,尤其是在4.0 mmol·L-1的浓度处理条件下,黄瓜叶片丙二醛含量和细胞膜相对透性显著高于CK。
Using Qiyan green star cucumber varieties as test material,the effects of cinnamic acid on cucumber seed germination and physiological characteristics were studied by soaking seed and root-irrigation. The results showed that cinnamic acid inhibited the germination of cucumber seeds from certain extent and reduced germination speed index performance,and this inhibition was more pronounced in high concentration conditions. The sprout growth and fresh weight of cucumber were significantly inhibited by 4.0 mmol·L^-1 cinnamic acid,and cinnamic acid had negative impact on the physiological activities of cucumber. Under conditions of 4.0 mmol·L^-1 concentrations,MDA and cell membrane relative permeability were significantly higher than CK.
出处
《黑龙江八一农垦大学学报》
2015年第3期14-16,39,共4页
journal of heilongjiang bayi agricultural university
基金
黑龙江省教育厅科技项目(12531448)
关键词
黄瓜
肉桂酸
化感作用
cucumber
cinnamic acid
allelopathy
