摘要
设置0(CK)、0.01、0.05、0.2、0.5和1.0 g/L的CaCl_(2)和CuSO_(2)溶液,分别对黑豆种子进行浸种处理,并分析黑豆芽苗菜生长和生理活性物质的变化。结果表明,与CK相比,较高质量浓度(0.5~1.0 g/L)Cu SO_(2)溶液处理后黑豆芽苗菜的发芽势显著降低,1.0 g/L质量浓度下发芽率和叶绿素含量显著下降,当Cu SO_(2)质量浓度大于0.2 g/L对黑豆芽苗菜可溶性蛋白的含量有提高作用,当质量浓度大于0.01 g/L会抑制苗长,各Cu SO_(2)溶液对黑豆芽苗菜干鲜质量和发芽率影响较小;当Ca Cl_(2)质量浓度为1.0 g/L时,芽苗菜发芽势较CK显著下降,质量浓度为0.2 g/L时叶绿素含量显著降低,0.01~0.05 g/L处理可以促进芽苗菜生长且提高可溶性蛋白含量,各Ca Cl_(2)溶液对干鲜质量和发芽率影响较小。综合考虑,当Cu^(2+)和Ca^(2+)质量浓度均在0.05 g/L条件下,黑豆芽苗菜生理活性物质较高且生长状况较好。
In the current study,CaCl_(2)and CuSO_(2)solutions of six different concentrations were set.The concentrations were 0(CK),0.01,0.05,0.2,0.5 and 1.0 g/L,respectively.The changes of growth and physiological activator of black bean sprouting vegetable were analyzed in Ca Cl_(2)and Cu SO_(2)solutions of different concentrations.The results showed that compared with CK treatment,the germinative force of black bean sprouting vegetable decreased significantly after the treatment of Cu SO_(2)solution of high quality concentration(0.5-1.0 g/L).The germination rate and chlorophyll content decreased significantly in Cu SO_(2)solution of1.0 g/L mass concentration.The soluble protein content in black bean sprouting vegetable increased in Cu SO_(2)solution of≥0.2 g/L mass concentration.However,the height of sprouts were inhibited in Cu SO_(2)solution of≥0.01 g/L mass concentration.The Cu SO_(2)solution of different concentrations had little influence on dry weight,fresh weight or the germination rate.In addition,compared to CK treatment,the germinative force of the sprouting vegetable decreased significantly when the mass concentration of Ca^(2+)was 1.0 g/L,the chlorophyll content decreased significantly when the mass concentration of Ca^(2+)was 0.2 g/L,while the growth of sprouting vegetable and soluble protein content increased when the mass concentration of Ca^(2+)was 0.01-0.05 g/L.Ca Cl_(2)solution of different concentrations had little influence on the dry weight,fresh weight and germination rate.With various factors considered,when the mass concentration of Cu^(2+)or Ca^(2+)was 0.05 g/L,the physiological activator of black bean sprouting vegetable was much,and the black bean sprouting vegetable grew well.
作者
赵文欣
刘凯凯
徐伟
张慧芋
刘昌斌
马茹
祁泽伟
张超
薛建福
ZHAO Wenxin;LIU Kaikai;XU Wei;ZHANG Huiyu;LIU Changbin;MA Ru;QI Zewei;ZHANG Chao;XUE Jianfu(College of Agriculture,Shanxi Agricultural University/Provincial and Ministerial Collaborative Innovation Center for High-Quality and High-Efficient Production of Featured Crops on Loess Plateau/Key Laboratory of Crop Ecology and Dry Cultivation Physiology in Shanxi Province,Taigu 030801,China)
出处
《山西农业科学》
2022年第1期46-53,共8页
Journal of Shanxi Agricultural Sciences
基金
山西省应用基础研究项目(201801D121249)
山西农业大学科技创新基金项目(2017YJ25)。
关键词
黑豆
芽苗菜
钙
铜
生理活性物质
black bean
sprouts
calcium
copper
nutrient enrichment
