The Influencences of Pulvic Acid and Wangping Acid on Seed Germination and Seedling Growth of Wheat and Rhizogenic Action of Mung Bean
黄腐酸和汪平酸对小麦种子萌发与幼苗生长及绿豆下胚轴生根的影响

After seed soaking in the solutions of fulvic acid (FA) and Wangping acid (WA, an organic acid mixture from peat fermentation) , the germination rates of wheat seeds are not significantly changed, compared with non-soaked seeds. The cultivition of wheat seedlings in solutions of FA or WA in different concentrations show that there are optimal concentrations which can stimulate the growth of seedlings and the elongation and differentation of roots, whereas high concentrations inhibit the growth of root and seedling, When in 10 ppm FA and 50 ppm WA (significantly promote the root regeneration of hypocotyl segment of root-moved mung bean, and within a certain range with the concentrations rising, numbers of the regenerating root increase but root lengthes decrease graduately.