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蕹菜和豆瓣菜对NaCl盐胁迫的响应
张凤银; 李为; 万茜
2013
Source Publication长江蔬菜
Issue18Pages:77-80
Abstract在蕹菜和豆瓣菜种子萌发期间,用7种不同浓度的NaCl溶液胁迫处理,分析不同浓度盐胁迫下种子萌发指标和幼苗生长指标的变化,比较蕹菜和豆瓣菜对盐胁迫的响应。试验结果表明,随NaCl浓度增加,蕹菜和豆瓣菜的种子萌发指标均呈下降趋势。蕹菜在1.5%NaCl胁迫下,仍有24%的萌发率,而豆瓣菜在0.9%以上的NaCl胁迫下,种子完全不能萌发;低浓度NaCl促进豆瓣菜幼苗根和芽的生长,而对蕹菜幼苗的影响不显著,当NaCl浓度超过0.6%时,显著抑制蕹菜幼苗生长;NaCl浓度超过0.3%,显著抑制豆瓣菜幼苗的生长。随盐
Keyword蕹菜 豆瓣菜 盐胁迫 种子萌发 幼苗生长 耐盐性
Department江汉大学生命科学学院; 中国科学院水生生物研究所
Indexed By其他
Document Type期刊论文
Identifierhttp://ir.ihb.ac.cn/handle/342005/19445
Collection淡水生态学研究中心_期刊论文
Recommended Citation
GB/T 7714
张凤银,李为,万茜. 蕹菜和豆瓣菜对NaCl盐胁迫的响应[J]. 长江蔬菜,2013(18):77-80.
APA 张凤银,李为,&万茜.(2013).蕹菜和豆瓣菜对NaCl盐胁迫的响应.长江蔬菜(18),77-80.
MLA 张凤银,et al."蕹菜和豆瓣菜对NaCl盐胁迫的响应".长江蔬菜 .18(2013):77-80.
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