抗坏血酸对种子贮藏潜力的保持

钱丹 ·库
萨尔迪哈学院

摘要

用一种选定的化学物质对一种黑克兰种子活力的延长进行了研究。在加速老化条件下，黑克种子快速丧
失活力。在加速老化处理（100% RH和32±2℃）之前，用抗坏血酸预处理黑葡萄（Vigna mungo L.）种子6小时
（3 3），持续不同的时间（0至30天），可减缓老化引起的快速发芽损失。该化学物质还显著抑制了种子种子在强制
老化期间蛋白质、不溶性碳水化合物水平的降低以及过氧化氢酶活性的降低，在化学预处理的种子中显著改善。相
反，种子预处理剂可以减轻老化诱导的淀粉酶活性的刺激。尽管存在不利的贮藏条件，但处理诱导了更高的蛋白质
和过氧化氢酶活性，这证明了种子潜力在预处理中要好得多。因此，结果表明，抗坏血酸预处理的种子保持了黑克
兰物种更高的种子活力。在这项研究中，实验化学物质对种子的贮藏增强作用是明显的。

关键词

黑革兰；抗坏血酸；过氧化氢酶；种子电位；加速老化

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