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بررسی اثر پرایمینگ برجوانهزنی بذر و صفات مورفو-فیزیولوژیکی گیاه دارویی خرفه (Portulacaoleracea L.) تحت تنش شوری | ||
علوم و تحقیقات بذر ایران | ||
مقاله 7، دوره 8، شماره 3، مهر 1400، صفحه 293-310 اصل مقاله (1.19 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22124/jms.2021.5281 | ||
نویسندگان | ||
زهرا حسنی1؛ نسیم امرایی1؛ خدیجه احمدی* 2؛ حشمت امیدی3 | ||
1کارشناسی ارشد، دانشکده علوم کشاورزی، دانشگاه شاهد، تهران، ایران | ||
2دانشجوی دکتری فیزیولوژی گیاهان زراعی، دانشکده علوم کشاورزی، دانشگاه شاهد، تهران، ایران | ||
3دانشیار گروه زراعت و اصلاح نباتات، دانشکده علوم کشاورزی، دانشگاه شاهد، تهران، ایران | ||
چکیده | ||
تحمل نمک در مرحله جوانهزنی مهم میباشد، زیرا افزایش شوری معمولاً در سطح خاک شدیدتر است. بهویژه در مواردی که سطح آب زیرزمینی بالا باشد. بهمنظور بررسی تأثیر پرایمینگ و تنش شوری بر صفات کمی و کیفی گیاه دارویی خرفه، این آزمایش در آزمایشگاه فناوری بذر دانشکده علوم کشاورزی دانشگاه شاهد در سال 1398 اجرا شد. عاملهای آزمایش شامل پیش تیمار (شاهد (آب مقطر)، هیدروپرایمینگ، نیترات پتاسیم و اسید سالیسیلیک) در واکنش به 6 سطح شوری عدم اعمال شوری بهعنوان شاهد و شوری30، 60، 90، 120 و 200 میلیمولار با کلریدسدیم بودند. این آزمایش بهصورت فاکتوریل در قالب طرح پایه کاملاً تصادفی با سه تکرار مورد مطالعه قرار گرفت. صفات مورد اندازهگیری شامل شاخصهای جوانهزنی، رنگدانههای فتوسنتزی، محتوای آنتوسیانین، پرولین و قندهای محلول بودند. نتایج نشان داد که بیشترین میزان مؤلفههای جوانهزنی همچون درصد جوانهزنی (97درصد)، سرعت جوانهزنی (16/2بذردرروز)، طول گیاهچه (69/6 سانتیمتر)، وزن تر گیاهچه (4گرم)، شاخص طولی بنیه گیاهچه (89/324) و محتوای نسبی آب (25/75 درصد) در عدم تنش شوری و کاربرد هیدروپرایمینگ بهدست آمد. در سطوح شوری 60 میلیمولار، محتوای کلروفیل a، کلروفیل b و کلروفیل کل در تیمار هیدروپرایمینگ افزایش یافت و بیشترین محتوای پرولین، قندهای محلول و آنتوسیانین در بالاترین سطح شوری بهدست آمد. در بین سطوح پرایمینگ مورد مطالعه هیدروپرایمینگ در تنش شوری 200 میلیمولار دارای بیشترین درصد و سرعت جوانهزنی بذر، محتوای کلروفیل، آنتوسیانین و پرولین بود. | ||
کلیدواژهها | ||
آنتوسیانین؛ پرولین؛ خرفه؛ کلروفیل؛ کلرید سدیم؛ قندهای محلول | ||
مراجع | ||
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