本文選題：扁豆　切入點：種子萌發(fā)　出處：《種子》2017年09期

【摘要】：[目的]比較不同基因型扁豆的耐鹽性能。[方法]選用品種春扁豆(Ⅰ)(莢為綠色)、綠領紅扁豆(莢為紫色)以及超級扁豆(Ⅰ)(莢為綠白色)為試驗材料,在種子萌發(fā)期間用不同濃度的NaCl溶液進行鹽脅迫,采用加權(quán)累積隸屬函數(shù)法綜合評定它們的耐鹽性能。[結(jié)果]3種不同基因型扁豆開始感受鹽脅迫的濃度為0.5%NaCl,隨著NaCl溶液濃度增加,其種子萌發(fā)和幼苗生長受抑制程度加大,但在同一濃度NaCl溶液處理下,受抑制程度不同。[結(jié)論]3種基因型扁豆耐鹽性能依次為:春扁豆(Ⅰ)綠領紅扁豆超級扁豆(Ⅰ)。
[Abstract]:[objective] to compare the salt tolerance of different genotypes of lentils. [methods] A variety of spring lentils (I. E. green lentils, green lentils with purple pods) and super lentils (green and white pods) were selected as experimental materials. During seed germination, salt stress was carried out with different concentrations of NaCl solution. The salt tolerance of three different genotypes of lentils was evaluated by weighted cumulative membership function. [results] the concentration of salt stress of three different genotypes of lentils was 0.5NaCl. with the increase of concentration of NaCl solution, the inhibition of seed germination and seedling growth was increased. But under the same concentration of NaCl solution, the inhibition degree was different. [conclusion] the salt tolerance of three genotypes of lentils was: spring lentils (鈪，

本文編號：1676437