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草业学报  2015 

黄连须根浸提液对莴苣、绿豆和白菜的化感效应

DOI: 10.11686/cyxb2014287, PP. 142-149

Keywords: 黄连,浸提液,蔬菜,化感效应

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Abstract:

试验以莴苣、绿豆和白菜为材料,研究了黄连须根浸提液(extractsfromfibrousrootsofCoptischinensis,ERC)对种子萌发和幼苗生长的化感效应,目的是减轻化感危害,提高土地持续生产力。结果表明,低浓度(200mg/L)的ERC处理种子后,3种供试作物种子发芽率、发芽指数无显著变化,但种子的活力指数降低,幼苗的生物量和根系活力显著下降;随着浓度加大(>400mg/L),抑制种子中的淀粉和蛋白质水解,降低游离氨基酸、可溶性糖和可溶性磷的含量,影响种子萌发;ERC浓度达到800mg/L时,根尖向上卷曲而离开ERC溶液,根毛消失,根系畸形且颜色变褐,叶片硝酸还原酶和叶绿素合成减少,抑制幼苗生长。ERC对莴苣种子发芽和幼苗生长抑制作用大于绿豆和白菜。因此,在集约化种植黄连的土壤中,可能造成莴苣、绿豆和白菜等后季作物减产。

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