毕业论文定稿5.21.docVIP

摘 要 本试验主要研究了赤楠果实和种子形态特征以及温度、果肉、失水率、赤霉素浸种、不同基质和播种深度对种子萌发的影响。研究结果表明:赤楠浆果卵圆形，新鲜的成熟果实和种子直径、百粒重差异显著，种子直径从4.02±0.57mm-6.09±0.58mm，大、中、小种子百粒重分别为10.67±0.46g、5.57±0.29g、4.18±0.26g；种子含水量很高，占了种子重量的50%以上，大粒种子含水量显著高于中、小粒种子种子；种子在15℃、20℃、25℃、30℃、35℃及室温条件下均能萌发，萌发适宜温度为25～35℃；保留果肉对种子萌发有显著抑制作用，发芽势和发芽指数显著低于去除果实对照组；40%失水率种子发芽势显著低于新鲜种子和30%失水率。种子在蛭石和沙土1cm、3cm、5cm深度的萌发率随播种深度的增加显著降低，蛭石基质萌发率显著高于沙土。 关键词:赤楠；萌发指数；温度；GA3 Abstract The morphology of fruits and seeds as well as the effects of temperaure, flesh, water loss rate, gibberellin presoaking, the matrix and depth for seed germination the seeds. Results showed: the syzygium buxifolium berries ovoid fresh ripe fruit and seeds in diameter, weight of one hundred dried berries, a grain of the significant difference in diameter, and seeds from 4.02 ± 3 57mm -6.09 ± 3 58mm. Large, medium and small seeds of a hundred weight of 3 10.67 ± 46g. 5.57 ± 3 29g, 4.18 ± 3 26g. Seeds the moisture content is very high, the seeds of more than 50% of the large seed and get remarkable than medium and small seed seeds. Seeds in the 15 ℃，20 and 25，30 ℃，35 ℃ and room temperature conditions to the quality and fit for the quality of 25 to 35 ℃. Reserved for seed germination with a remarkable restraining, and are in bud and below the removal of the fruit in the index. 40%from water rates and fresh seeds sprout significantly less than 30% of the seed and loss of water rates. Seeds in hiru stone and shatu 1cm, 3cm 5cm depth and quality rate with the depth of increased significantly reduced, hiru the ground germination rate significantly higher than shatu. Keywords: Syzygium buxifolium; Germination index; Temperature;GA3 目 录 摘 要 I Abstract II 目 录 III 1 前言 1 1.1 赤楠生物学特性 1 1.2 赤楠研究现状 1 1.3 种子萌发影响因素 2 1.4 试验目的和内容 4 2 材料与方法 5 2.1 试验材料 5 2.2 试验器材与药品 5 2.3 试验研究 5 2.3.1 种子直径测定 5 2.3.2 种子百粒重测定 5 2.3.3 种子含水量测定 5 2.3.4 不同温度对赤楠种子萌发的影响 5 2.3.5 果肉对种子萌发的影响 6 2.3.6 不同失水率对种子萌发的影响 6 2.3.7 赤霉素对赤楠种子萌发的影响 6 2.3.8 不同基质、不同深度对赤楠种子萌发的影响