2013Anhui nongye kexueRequires access

Influence of Salt Concentration on Germination of Different Seeds

Haiyan Zhang, Zhang Shu-ming, Zhao Zuo, Feng Wei

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Abstract

[Objective]The effects of NaCl stress at different concentrations on germination characters of rape,Daucus carrot,tomato,muskmelon seeds.[Method]Petri dish bud germination method was adopted.[Result] The lower concentration promoted the growth of four kinds of crop's radicle.With the increase of NaCl concentrations,germination potential,germination rate,germination index,germination vigor and growth of radicle were all decreased.When the concentration was greater than 200 mmol/L,there was a sharp decline.[Conclusion]The order of salt tolerance ability was muskmelontomatoDaucus carrotrape.

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[Objective]The effects of NaCl stress at different concentrations on germination characters of rape,Daucus carrot,tomato,muskmelon seeds.[Method]Petri dish bud germination method was adopted.[Result] The lower concentration promoted the growth of four kinds of crop's radicle.With the increase of NaCl concentrations,germination potential,germination rate,germination index,germination vigor and growth of radicle were all decreased.When the concentration was greater than 200 mmol/L,there was a sharp decline.[Conclusion]The order of salt tolerance ability was muskmelontomatoDaucus carrotrape.

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Available abstract

[Objective]The effects of NaCl stress at different concentrations on germination characters of rape,Daucus carrot,tomato,muskmelon seeds.[Method]Petri dish bud germination method was adopted.[Result] The lower concentration promoted the growth of four kinds of crop's radicle.With the increase of NaCl concentrations,germination potential,germination rate,germination index,germination vigor and growth of radicle were all decreased.When the concentration was greater than 200 mmol/L,there was a sharp decline.[Conclusion]The order of salt tolerance ability was muskmelontomatoDaucus carrotrape.

Key concepts: Radicle, Germination, Petri dish, Salt (chemistry), Horticulture, Agronomy, Biology, Chemistry

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