The Imbibition, Viability, and Germination of Caper Seeds (Capparisspinosa L.) in the First Year of Storage.
The Imbibition, Viability, and Germination of Caper Seeds (Capparisspinosa L.) in the First Year of Storage.
复制标题
DOI：
10.3390/plants11020202
复制
发表时间：
2022-01-13
期刊：
影响因子：
--
通讯作者：
Pascual-Seva N
中科院分区：
文献类型：
--
作者：
Foschi ML;Juan M;Pascual B;Pascual-Seva N
刺山柑是一种灌木，在建立时适应恶劣的环境，但它在繁殖方面存在严重的困难，无论是通过扦插还是通过种子。它的种子发芽率低，发芽是一个非常缓慢的过程。发芽显着增加已获得划痕和添加赤霉酸（GA 3）的基板，导致的假设，他们可能有物理和生理休眠。然而，检查覆盖物的水不渗透性的唯一方法是通过渗吸分析。本研究分析了不同年份获得的两批种子的吸胀、活力和发芽情况，并在收集后（FS）和储存（7 °C）一个月（DS）和一年（SS）后立即进行评价。种子含水量从第四天开始稳定，在所有三种测试的种子状态（FS、DS和SS）下，在所有情况下均超过31%。这允许所有有活力的种子的萌发，仅在将GA 3添加到萌发基质中的情况下，而不需要划痕，使得刺山柑种子专门呈现出生理潜伏期。即使只有一个月，发芽率也会下降。随着GA 3的加入，获得了高的发芽值（FS中高达95%）。
The caper is a shrub that adapts to harsh environments when it is established, but it presents serious difficulties in its propagation, both by cuttings and by seeds. Its seeds have low germination percentages, and germination is a very slow process. Significant increases in germination have been obtained with scarification and with the addition of gibberellic acid (GA3) to the substrate, leading to the hypothesis that they have possible physical and physiological dormancy. However, the only way to examine the water-impermeability of the cover is through imbibition analysis. This study analyzes the imbibition, viability, and germination of two seed lots, obtained in different years and evaluated immediately after their collection (FS) and after being stored (7 °C) for one month (DS) and one year (SS). The seed moisture content stabilizes from the fourth day, exceeding in all cases 31% in all three seed states tested (FS, DS and SS). This allows the germination of all viable seeds, only with the addition of GA3 to the germination substrate, without the need for scarification, so that caper seeds exclusively appear to present a physiological latency. Germination decreased in storage, even with just one month. With the GA3 addition, high germination values were obtained (up to 95% in FS).
登录
查看更多内容
影响因子：
1.4
作者：
Pascual, B.;San Bautista, A.;Maroto, J. V.
通讯作者：
Maroto, J. V.
影响因子：
1.4
作者：
Pascual, B;Bautista, AS;Maroto, JV
通讯作者：
Maroto, JV
影响因子：
3.7
作者：
Laura Foschi, Maria;Juan, Mariano;Pascual-Seva, Nuria
通讯作者：
Pascual-Seva, Nuria
影响因子：
8.8
作者：
Aksay, Ozge;Selli, Serkan;Kelebek, Hasim
通讯作者：
Kelebek, Hasim
影响因子：
4.6
作者：
Kornarzyński K;Dziwulska-Hunek A;Kornarzyńska-Gregorowicz A;Sujak A
通讯作者：
Sujak A