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为明确盐碱胁迫下芝麻种子萌发过程中营养物质的动态消减规律,以芝麻栽培品种豫芝11号为试验材料,在23℃条件下分别用1、2、3 g/L的NaCl及NaHCO_3在芝麻种子萌发过程中进行盐碱胁迫处理,于萌发24、48、60、72、84 h分别测定发芽种子的根长、鲜质量以及可溶性糖、蛋白质、芝麻素和芝麻林素含量。结果表明,随着发芽时间的延长,发芽种子根长、鲜质量、可溶性糖含量呈逐渐增加的趋势,蛋白质、芝麻素、芝麻林素含量呈逐渐减少的趋势。3种质量浓度NaCl和NaHC_O3处理对芝麻种子的萌发率没有明显影响,但不同程度地延迟了发芽芝麻种子的根长生长和鲜质量增加;经过1、2、3 g/L NaCl和NaHCO_3胁迫的发芽种子蛋白质、芝麻素、芝麻林素含量比对照(蒸馏水处理)增加;根长、鲜质量、可溶性糖含量比对照降低。相关分析表明:萌发时间与发芽种子根长、鲜质量、可溶性糖含量呈极显著正相关,与芝麻素、芝麻林素、蛋白质含量呈极显著负相关;盐碱质量浓度与发芽种子根长、鲜质量、可溶性糖含量呈极显著负相关,与芝麻素、芝麻林素、蛋白质含量呈极显著正相关。
In order to clarify the dynamic reduction of nutrients during the germination process of sesame seeds under saline-alkali stress, sesame cultivar Yuzhi No. 11 was used as the experimental materials at 23 ℃ with 1, 2, 3 g / L NaCl and NaHCO3 During the process of sesame seed germination, the root length, fresh weight, soluble sugar, protein, sesamin and sesamin in the germinated seeds were determined respectively at 24, 48, 60, 72 and 84 h after germination. The results showed that the root length, fresh weight and soluble sugar content of germinating seeds tended to increase with the prolongation of germination time. The content of protein, sesamin and sesamin in the germinating seeds tended to decrease gradually. Three kinds of NaCl and NaHC_3 treatments had no significant effect on the germination rate of sesame seeds, but delayed root growth and fresh weight of sesame seeds germinated to varying degrees. After treated with 1, 2, 3 g / L NaCl and NaHCO 3 Germinated seed protein, sesamin and sesame increased compared with the control (distilled water treatment); root length, fresh weight and soluble sugar content decreased compared with the control. Correlation analysis showed that the germination time was significantly and positively correlated with the root length, fresh weight and soluble sugar content of germinating seeds, and significantly negatively correlated with the content of sesamin, sesamin and protein. The correlation between salt concentration and germinating seed root length, There was a significant negative correlation between the fresh weight and the content of soluble sugar, which was significantly and positively correlated with the content of sesamin, sesamin and protein.