摘要： 大白菜、菜花、黄瓜、番茄、甜椒和大葱等6种蔬菜的种子，通过3种不同含水量处理，密封包装后，在20℃、0℃和-20℃的条件下贮存70个月的劣变衰老情况表明：不同蔬菜种类对贮存温度和湿度要求不同，有4种蔬菜种子经过较低含水量处理，在20℃密封包装的条件下，贮后的发芽率、种子活力与在低温条件下贮存的效果相似，而且与贮存初始时相比也没有明显降低。另两种种子虽然在20℃条件下贮后效果比始贮期有所降低，但也比中等和较高含水量处理效果好，这表明降低含水量有利于延长蔬菜种子的贮藏寿命，能起到替代低温保存的作用。
关键词:
蔬菜种子,
贮存效应,
含水量,
贮存温度
Abstract: Seeds of Chinese cabbage,cucumber,cauliflower,tomato,sweet pepper and Welsh onion are treated with 3 levels of moisture content,and stored at 20℃,0℃,20℃ for 70 months. The study results showed that different vegetable seeds requir different storage conditions. When stored at 20℃ with lower moisture content condition,4 kinds of seeds had similar result to those on low temperature storage. It is concluded that lower noistures content is good for extending seed storage life and may substitute low temperature storage.
Key words:
Vegetable seed,
Seed longevity,
moisture content,
Storage temperature
中图分类号:
张海英, 孔祥辉. 蔬菜种子多年贮存效应试验[J]. 华北农学报, 1996, 11(1): 118-123. doi: 10.3321/j.issn:1000-7091.1996.01.022.
Zhang Haiying, Kong Xianghui. Experimental Effect of Vegetabl a Seeds on Storage Condition for Many Months[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1996, 11(1): 118-123. doi: 10.3321/j.issn:1000-7091.1996.01.022.