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Red to Far-red Ratio During Seed Development Affects Lettuce Seed Germinability and Longevity

机译:种子发育过程中的红远红比率影响莴苣的种子发芽能力和寿命

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Thermoinhibition and photosensitivity are two characteristics of lettuce seed that frequently affect its stand. The main objective of this study was to evaluate the hypothesis that lettuce seed germinability and longevity are affected by the red tofar-red light ratio (R:FR) under which seeds maturate. 'Tango' lettuce seeds were produced in growth chambers under one of two treatments: 1) red-rich light (11 treatment) and 2) far-red-rich light (FR treatment). For both treatments, the percentage of normal seedlings germinated at 20 degrees C-light was approximate to 100%. When germinated under the light, seeds from the R treatment exhibited a higher germination percentage and a faster germination (under a broader range of temperatures) than seeds from the FR treatment. When germinated in the dark, seeds from the R treatment germinated 100% between 12 and 23 degrees C and over 50% at 30 degrees C, whereas seeds from the FR treatment germinated less than 35% between 12 and 23 degrees C and less than5% at 30 degrees C. Seeds from the 11 treatment had lower abscisic acid (ABA) content and were better able to germinate when exposed to external ABA concentrations than seeds from the FR treatment. Seed longevity as assessed by the accelerated aging testwas higher in seeds from the FR treatment, indicating that red-rich light was detrimental to longevity. In another experiment, lettuce seeds that developed under similar conditions were harvested at approximately the moment of maximum dry weight accumulation and desiccated in dark, far-red, red, or fluorescent + incandescent light. Seeds desiccated under red light exhibited higher dark germination than the other treatments; however, no differences were observed in thermoinhibition or longevity. These results suggest that lettuce seed produced in an environment with a high R:FR light ratio will exhibit reduced thermoinhibition and photosensitivity as compared with production in a lower R:FR light environment.
机译:热抑制和光敏性是经常影响生菜种子的生菜种子的两个特征。这项研究的主要目的是评估以下假设:莴苣种子的发芽性和寿命受种子成熟的红色至远红光比(R:FR)的影响。 “ Tango”生菜种子是通过以下两种处理之一在生长室中产生的:1)富含红色的光(11种处理)和2)富含远红色的光(FR处理)。对于这两种处理,在20℃光照下发芽的正常幼苗的百分比约为100%。当在光线下发芽时,R处理的种子比FR处理的种子表现出更高的发芽率和更快的发芽率(在更宽的温度范围内)。在黑暗中发芽时,R处理的种子在12至23摄氏度之间发芽100%,在30摄氏度时发芽超过50%,而FR处理的种子在12至23摄氏度之间发芽少于35%,且发芽率低于5%。在30°C下进行。11处理的种子比FR处理的种子具有更低的脱落酸(ABA)含量,并且在暴露于外部ABA浓度时更能发芽。通过加速老化测试评估的种子寿命在FR处理的种子中更高,表明富含红色的光不利于寿命。在另一个实验中,大约在最大干重积累的时刻收获在相似条件下生长的生菜种子,并在暗,远红,红色或荧光+白炽灯中干燥。在红光下干燥的种子表现出比其他处理更高的黑暗萌发力;然而,在热抑制或寿命方面没有观察到差异。这些结果表明,与在较低的R:FR光环境下生产的生菜种子相比,在较低的R:FR光环境下生产的生菜种子将表现出降低的热抑制和光敏性。

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