WEI Ge,LIU Zhoubin,OU Lijun.Germination Characteristics of Wild and Cultivated Pepper[J].Northern Horticulture,2017,41(14):8-12.[doi:10.11937/bfyy.20164962]
辣椒野生和栽培种种子萌发特性比较研究
- Title:
- Germination Characteristics of Wild and Cultivated Pepper
- Keywords:
- pepper; seed; wild pepper; cultivated pepper; germination index; inclusion; enzyme activities
- 文献标志码:
- A
- 摘要:
- 为阐明人工驯化对辣椒野生种种子的影响，对辣椒野生种和相应的栽培种在萌发过程中萌发指标、内含物和酶活性等进行了比较分析。结果表明：野生种种子明显小于栽培种，吸水和萌发速率高于栽培种；萌发前中期，野生种的α-淀粉酶和脂肪酶活性较高，可溶性糖和蛋白质含量较高。表明野生种种子偏小，方便传播；较高的酶活性能加快淀粉分解，促进种子萌发；同时，辣椒栽培种种子变大导致了萌发速率和对水环境变化的适应能力的降低，说明野生种的一些优秀基因在人工驯化过程中丢失。因此，在辣椒的杂交育种中应加强野生种资源的引入，达到提高产量和品种的抗逆能力的目的。
- Abstract:
- The germination index,inclusion and enzyme activities of wild pepper and their corresponding cultivars during germination process were studied to illustrate the effects of domestication on wild pepper.The results showed that wild pepper seeds were significantly smaller,higher water inhibition rate and germination rate;and they had higher α-amylase and lipase activities,higher contents of soluble sugar and protein before the end of germination.The results indicated that the smaller wild seeds were easier to spread and higher enzyme activities promoted rapidly decomposition of starch and germination.By contrast,increased seed size would lead to reduced germination rate and decreased adaptive ability to water environmental change,indicating loss of some excellent gene during the process of domestication.Thus,that pepper cultivars should crossbreed with wild pepper to promote production and improve resistance to adverse environments.
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备注/Memo
第一作者简介：危革（1980-），女，本科，研究实习员，研究方向为蔬菜育种。E-mail：442799225@qq.com.责任作者：欧立军（1976-），男，博士，研究员，研究方向为植物生理生化和分子生物学。E-mail：ou9572@126.com.基金项目：现代农业产业技术体系专项资金资助项目（CARS-25-A-8）。