THE PHYSIOLOGICAL-BASIS OF SEED DORMANCY IN AVENA-FATUA .9. CHARACTERIZATION OF 2 DORMANCY STATES
THE PHYSIOLOGICAL-BASIS OF SEED DORMANCY IN AVENA-FATUA .9. CHARACTERIZATION OF 2 DORMANCY STATES
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DOI：
10.1111/j.1399-3054.1988.tb09186.x
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发表时间：
1988-05-01
影响因子：
6.4
通讯作者：
SIMPSON, GM
中科院分区：
文献类型：
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作者：
ADKINS, SW;SIMPSON, GM
以9个野燕麦遗传纯系为材料，研究了几种已知的发芽促进剂对野燕麦种子休眠的打破效果。在一段时间内控制后熟。在萌发反应的变化显示至少有两个休眠状态，这些线的颖果。第一种状态是克服了一个短时期的后熟，是不敏感的硝酸盐和叠氮化物，而第二种状态是更持久的，是敏感的硝酸盐和叠氮化物。这两种萨雷对赤霉素（GA_3）和乙醇敏感。在大多数休眠线第三乙醇不敏感的休眠状态。这两个主要的休眠状态的持续时间有关的几个环境因素影响植物生长和种子储存。在低温（15 ℃）下成熟的植物产生的颖果持续时间增加。在高温（25 ℃）下成熟的植物产生的颖果减少。C）。在低温（4 ℃）下成熟后，颖果的持续时间增加。在高温（45 ℃）下成熟后的颖果减少。C）。脱壳种子后熟前减少了两个主要的休眠状态的持续时间。结合前人对野生燕麦休眠机制的解释，讨论了野生燕麦的多态休眠系统及其环境诱导的可塑性。
The dormancy-breaking effect of several known germination promotors was studied in 9 genetically pure lines of Avena fatua L. during a period of controlled after-ripening. Changes in the germination response show at least two dormancy states in the caryopses of these lines. The first state is overcome by a short period of after-ripening and is insensitive to nitrate and azide, while the second state is more persistent and is sensitive to nitrate and azide. Both state sare sensitive to gibberellic acid (GA3) and ethanol. In the most dormant lines a third ethanol-insensitive dormancy state is present. The duration of both major dormancy states was related to several environmental factors influencing plant growth and seed storage. Duration was increased in caryopses produced from plants matured under low temperatures (15.degree. C) and decreased in caryopses produced from plants matured under high temperatures (25.degree. C). Duration was increased in caryopses after-ripened under low temperatures (4.degree. C) and decreased in caryopses after-ripened under high temperatures (45.degree. C). Dehulling the seeds prior to after-ripening reduced the duration of both major dormancy states. The multiple state dormancy system and its environmentally induced plasticity are discussed with reference to previous explanations of the dormancy mechanism in wild oats.