农杆菌对大麦种子萌发及幼苗生长发育的影响

摘要

以大麦品种(系)为主区('云引大麦Ⅰ'、'云引大麦Ⅱ'和'U008'),农杆菌浸种时间为副区(0.5、1.5和2.5 h),农杆菌菌液浓度为副副区(0.5、1.5和2.5 OD),采用再裂区试验研究了农杆菌浸种处理对大麦种子萌发和幼苗生长发育的影响.结果表明:品种、农杆菌菌液浓度、浸种时间对大麦的种子发芽率、幼苗高度、幼苗鲜重、叶绿素含量、丙二醛(MDA)含量影响无显著的互作效应,而对幼苗POD活性的影响存在显著互作效应;随着浸种时间的延长和菌液浓度的增加,各大麦品种(系)的种子发芽率、幼苗高度、幼苗鲜重、叶绿素含量均呈逐渐降低趋势,幼苗MDA含量则逐渐增加,并以'U008'变化幅度最大;在菌液浓度为0～1.5 OD、浸种时间为0～1.5 h范围内,幼苗POD活性随着菌液浓度的增加和浸种时间的延长而增强,超过该范围则均呈下降趋势,并以'U008'下降最为明显.可见,农杆菌处理对大麦种子萌发和幼苗生长发育有抑制作用,并在菌液浓度超过1.5 OD、浸种时间大于1.5 h时达极显著水平,且大麦品种间存在一定差异.%The barley varieties (lines) of 'YunyinⅠ','YunyinⅡ' and 'U008' as the dominated factors,agrobacterium soaking time including 0.5,1.5 and 2.5 h as the deputy factors,the agribacteria density of 0.5,1.5 and 2.5 OD as the deputy vice-factors,by adopting the resplit-plot design,the germination of seeds treated with agrobacterium and seedling growth and development of barley were studied.The results showed that the interaction effects of species,agribacteria density and soaking time for the barley seed germination rate,seedling height,seedling fresh weight,chlorophyll content,MDA content were not significant and the interaction effects for seedling POD activity existed.With the soaking time and agribacteria density increased,the barley seed germination rate,seedling height,seedling fresh weight,chlorophyll content in different barley varieties (lines) were lower trend,and the downward trend in barley 'U008' was more obvious.MDA content of seedlings was increased,and U008 was the fastest. In the concentration of bacteria 0～1.5 OD and soaking time 0～1.5 h,POD activities were higher with the agrobacterium seedling soaking time and agrobacterium bacteria concentration increased,and then were lower trend,the fastest decline to 'U008'.Agrobacterium handling of the barley seed germination and seedling growth and development existed adverse effects and the treatments were very significant,when agribacteria density was more than 1.5 OD,soaking time more than 1.5 h,barley seed germination and seedling growth and development had a more serious injury.Its negative effect had differences among barley varieties (lines).