اثر تیمار سرمادهی بر ویژگی‌های فیزیولوژیک جوانه‌زنی سه رقم سویا

نوع مقاله : مقاله پژوهشی

نویسندگان

1 کرج

2 دانشگاه محقق اردبیلی

3 موسسه تحقیقات ثبت و گواهی بذر و نهال

چکیده

به­دلیل حساسیت گیاهچه­های سویا به سرما، مطالعه حاضر به­منظور اثر مدت زمان سرمادهی و رقم بر ویژگی­های فیزیولوژیک جوانه­زنی بذر سویا، آزمایشی به­صورت فاکتوریل در قالب طرح کاملا تصادفی با تیمارهای آزمایش شامل پنج سطح پیش­سرمایی (شاهد، 10، 20، 30 و 40 روز) در دمای 4 درجه سلسیوس و سه رقم (جی­کا ، لینفورد و کلین) در آزمایشگاه علوم و تکنولوژی بذر دانشگاه محقق اردبیلی در سال 93 با سه تکرار به اجرا درآمد. صفات درصد جوانه­زنی، سرعت جوانه­زنی، سدیم، پتاسیم، کلسیم، هدایت الکتریکی، قند محلول، فعالیت آنزیم کاتالاز و پراکسیداز اندازه­گیری شد. اثر متقابل رقم وپیش­سرمایی بر تمام ویژگی­های بیوشیمیایی جوانه­زنی بذور به­جز فعالیت آنزیم پراکسیداز،کاتالاز و هدایت الکتریکی معنی­دار بود. بیش­ترین درصد و سرعت جوانه­زنی از تیمار 40 روز پیش­سرمایی به­دست آمد. با افزایش مدت زمان سرمادهی از شاهد (بدون سرمادهی) به 40 روز سرمادهی هدایت الکتریکی بذور به میزان 27 درصد افزایش یافت. اثر متقابل رقم و سرمادهی بر روی عناصر معدنی سدیم، پتاسیم و کلسیم معنی­دار بود و با افزایش مدت سرمادهی درصد سدیم کاهش و پتاسیم و کلسیم افزایش یافت. 40 روز سرمادهی موجب افزایش 5/8 درصدی قند محلول نسبت به شاهد (بدون سرمادهی) گردید. فعالیت آنزیم­های آنتی­اکسیدانت کاتالاز و پراکسیداز با افزایش طول مدت سرمادهی افزایش یافت. بیش­ترین فعالیت آنزیم کاتالاز از رقم مقاوم به سرما (جی­کا) با مقدار 50/8 میکرومولار بر دقیقه بر گرم وزن تر و بیش­ترین فعالیت آنزیم پراکسیداز از 40 روز سرمادهی به مقدار 24/37 میکرومولار بر دقیقه بر گرم وزن تر به­دست آمد. با توجه به نتایج فیزیولوژیک حاصله تیمار 40 روز سرمادهی به­دلیل بالابودن درصد و سرعت جوانه­زنی، فعالیت بالای آنزیم­های آنتی­اکسیدانت و قند محلول برای استقرار بهتر گیاهچه­ها و کشت توصیه می­گردد.

کلیدواژه‌ها


عنوان مقاله [English]

The effect of chilling treatment on physiological traits of germination of three soybean cultivars

نویسندگان [English]

  • Darush Taghavi 1
  • Mohammad Sedghi 2
  • Ali Ebadi 2
  • Omid Sofalian 2
  • Aidin Hamidi 3
1 Karaj
2 Ardabil
3 Karaj
چکیده [English]

Due to sensitivity of soybean seedlings to cold, in order to study the effect of chilling duration and cultivar on physiological characteristics of soybean seed germination, a factorial trial in random block design with five level of pre-chilling (control, 10, 20, 30, 40 days in 4°C) and three cultivars (JK, Linford and Clean) with three replication was conducted in the seed science and technology laboratory of Mohaghegh Ardebili University in 2014. Traits like the percentage of  germination, germination rate, Sodium (Na) content, Calcium (Ca) content, Potassium (K) content,  Electrical conductivity (EC), soluble sugar content, Catalase and Peroxidase enzyme activity were measured. The interaction of cultivar and pre-chilling was significant on all biochemical traits of seed germination except Peroxidase and Catalase enzyme activity and EC. Highest germination percentage and rate happened in 40 days pre-chilling treatment. The EC of seeds was increased by 27 percent with increase in the duration of chilling from control (no chilling) to 40 days chilling. Cultivar and chilling interaction on inorganic elements Na, K and Ca were significant, the percentage of Na decreased and percentage of K and Ca increased with increase in duration of chilling. 40 days of chilling caused 8.5 percent increase in soluble sugar compare to control (no chilling). The activity of antioxidant enzymes Catalase and Peroxidase, rose with the increase in duration of chilling. The highest activity of Catalase enzyme was gained from the cold resistant cultivar (JK) with 8.507 µM/min*g (fresh weight) and the highest Peroxidase enzyme activity yielded from 40 days chilling treatment with amount of 37.243 µM/min* g (fresh weight). According to the physiological result the 40 days chilling treatment, due to high germination percentage and rate, high antioxidant enzyme activity and soluble sugar, is recommended for sowing and better seedling establishment.

کلیدواژه‌ها [English]

  • Anti-oxidant Enzymes
  • Chilling
  • Soybean
  • Sugar
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