溫度及光線對芹菜種子發芽之影響

Effect of Temperature and Light on Germination of Celery (Apium graveolens L.) Seeds.

宋妤(Yu Sung) ； 張仁銓(Jen-Chuan Chang)

《中國園藝》 50卷2期 (2004/06) Pp. 157-166

https://doi.org/10.6964/JCSHS.200406.0157

摘要

高溫及黑暗顯著抑制芹菜種子發芽及減緩發芽速度，33℃會完全抑制發芽，‘青骨芹菜種子’以照光20/30℃發芽處理有較高之發芽率，爲97.4%。以27/33℃變溫不同時間處理，於照光條件下，青骨於33℃超過12小時以上，黑暗下，則於8小時以上發芽會明顯被抑制。種子發芽生理變化方面，適溫24℃下，隨浸潤天數增加，α-澱粉酵素活性顯著提高，且較於30、33℃爲高，β-澱粉酵素活性以33℃處理下降更明顯。種子內全可溶性糖於24℃發芽處理含量最高，澱粉含量最低。在27/33℃變溫處理下，隨33℃處理時間增加，α、β-澱粉酵素活性明顯降低，全可溶性糖含量較少。

關鍵字

芹菜種子 ； 發芽率 ； 全可溶性糖 ； 澱粉分解酵素

並列摘要

High temperature and darkness significantly inhibited germination of 'green-plume' celery seeds. The seeds did not germinate at 33℃. The germination percentage, at 20/30℃ under light, was 97.4%. At various daily duration of 27/33℃ under light, seed germination was inhibited by over 12 hours at 33℃. Seed germination was inhibited by over 8 hours at 33℃ under dark condition. The α-amylase activity of seeds imbibed at 24℃ was higher than those imbibed at 30 and 33℃. The β-amylase activity of seeds imbibed at 33℃ was significantly reduced. The seeds imbibed at 24℃ had the highest soluble sugar content and the lowest starch content among all given imbibed temperature treatments. With seeds imbibed at 27/33℃, the activities of α-amylase and β-amylase were significantly reduced by long duration at 33℃.

並列關鍵字

celery seed ； germination percent ； soluble sugar ； amylase