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題名 | 浸水溫度及時間對小白菜(Brassica Chinensis L. var. Chinensis)種子發芽特性及幼苗出土之影響=Effects of Soak Temperature Regime and Duration of Soak in Water on Germination and Emergence of Pak Choi (Brassica Chinensis L. var. Chinensis) Seeds |
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作者姓名(中文) | 張簡秀容; | 書刊名 | 桃園區農業改良場研究彙報 |
卷期 | 60 民95.12 |
頁次 | 頁15-24 |
分類號 | 435.24 |
關鍵詞 | 小白菜; 溫度; 浸水; 發芽; 幼苗出土; Pak choi; Temperature; Seed soaking; Germination; Seedlings emergence; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗在探討浸水溫度及時間對小白菜種子發芽特性及幼苗出土之效應。供試品種為地方品種改良小白菜及日本Tokita F1品種大東京。種子發芽試驗之浸水溫度為15、20、25、30及35℃等5種,室溫(日/夜溫度25/20±2℃)為對照組,浸水時間為1、2、3、4、5及6hr,不浸水為對照組。幼苗出土試驗之種子浸水溫度為20、25及30℃,浸水時間2hr,室溫(日/夜溫度21/16:1±2℃)不浸水為對照組。試驗結果得知,改良小白菜種子在水溫25及30℃浸水後之會水量分別為20.54及21.69%,最終發芽率比對照高1.6-3.3%;浸水2hr後之種子會水量為20.1%,最終發芽率比對照高1.7%,適宜浸水溫度為25-30℃,浸水時間為2-3hr。大東京種子浸水2及3hr後之含水量分別為23.62及25.88%,最終發芽率比對照高10.0 %-10.3%,適宜浸水溫度為20-30℃,浸水時間為1-3hr。改良小白菜及大東京種子浸水後溶質滲漏值,隨著種子浸水時間的增加而增大,水溫20、25、30及35℃之溶質滲漏值大於15℃,浸水時間3hr以上其種子最終發芽率呈降低趨勢。改良小白菜在水溫20、25及30℃之幼苗最終出土率比對照高22-24%,水溫20及25℃之出土速率比對照快5.5-8.6hr,平均出土時間比對照短5.0-12.5hr;大東京在水溫20、25及30℃之幼苗最終出土率比對照高2.7-3.4%,水溫20及25℃之出土速率比對照快1.7-1.9hr。 |
英文摘要 | The experiments were conducted to determine the influences of the seed soaking in water at a control temperature for a short period time on Pak choi (Brassica chinensis L.var chinensis) seeds. Seeds for germination tests of local variety cultivar Improved Pak choi and Tokita Dai-Tokyo soaked in water at temperature 15, 20, 25, 30, and 35℃ for 1, 2, 3, 4, 5, and 6 hours, and room temperature (day/night = 25/20 ± 2℃) for zero hour as a control; for seedlings emergence tests, soaked in water at temperature 20, 25, and 30℃ for 2 hours, room temperature (day/night = 21/16 ± 2℃) for zero hour as a control. In Improved Pak choi, at seeds soak temperature 25 and 30℃, seed water content after soak was 20.54 and 21.69%, final germination percentage was 91.43 and 89.76%, respectively, 1.6-3.3% higher than at control 88.89%; at seeds soak time for 2 hours in water, final germination percentage was 88.89%, 1.7% higher than at control 87.22%. In Tokita Dai-Tokyo, at seeds soak time for 2 and 3 hours, seed water content after soak was 23.62 and 25.88%, final germination percentage was 95.83 and 96.11%, respectively, 10.0%-10.3% higher than at control 85.83%. Both Improved Pak choi and Tokita Dai-Tokyo, solution electrical conductivity was increase by seeds soak time, was higher at soak temperature 20, 25, 30, and 35℃ than 15℃, final germination percentage was decrease by the seeds soak time above 3 hours. The optimum seeds soak temperature was at 25-30℃ and duration of soak in water was for 2-3 hours for Improved Pak choi; 20-30℃ and 1-3 hours for Tokita Dai-Tokyo. In Improved Pak choi, final emergence percentage at seeds soak temperature 20, 25, and 30℃ for 2 hours in water was 99.3, 100.0, and 98.87%, 22-24% higher than at control 76.0%, time to 50% of final emergence at temperature 20 and 25℃ was 2.47 and 2.34 day, respectively, 5.5 and 8.6 hours faster than at control 2.7 day, mean emergence time was 3.08 and 2.77 day, respectively, 5.0-12.5 hours shorter than at control3.29 day; In Tokita Dai-Tokyo, final emergence percentage at seeds soak temperature 20, 25, and 30℃ for 2 hours in water was 100.0, 99.3, and 100.0%, respectively, 2.7-3.4% higher than at control 96.6, time to 50% of final emergence at temperature 20 and 25℃ was 1.49and 1.5day, respectively, 1.7-1.9hours faster than at control 1.57 day. |
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