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تعیین دماهای کاردینال و مطالعه اثر دما بر کارایی پرایمینگ بذر پیاز خوراکی رقم زرگان (Allium Cepa cv, Zargan) | ||
| علوم و فناوری بذر ایران | ||
| مقاله 20، دوره 8، شماره 1 - شماره پیاپی 15، تیر 1398، صفحه 265-277 اصل مقاله (737.32 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22034/ijsst.2018.120240.1159 | ||
| نویسندگان | ||
| محمدعلی عسکری سرچشمه* 1؛ زهرا بیگم مرادی شکوریان2؛ مجتبی دلشاد3؛ رضا توکل افشاری4 | ||
| 1گروه باغبانی دانشکده علوم و مهندسی کشاورزی پردیس کشاورزی و منابع طبیعی دانشگاه تهران-کرج | ||
| 2دانشکده علوم و مهندسی کشاورزی پردیس کشاورزی و منابع طبیعی دانشگاه تهارن - کرج | ||
| 3دانشکده علوم و مهندسی کشاورزی | ||
| 4استاد/ گروه آموزشی اگروتکنولوژی، دانشکده کشاورزی دانشگاه فردوسی مشهد، ایران. | ||
| چکیده | ||
| به منظور بررسی اثر پرایمینگ بر جوانه‌زنی بذر پیاز خوراکی رقم زرگان در شرایط دمایی متفاوت این تحقیق با 6 سطح دمایی 5 تا 30 درجه سانتیگراد و سه پیش تیمار بذر یعنی شاهد، هیدرو پرایمینگ و هالو پرایمینگ با نیترات پتاسیم 0/5 % به مدت 12 ساعت با سه تکرار انجام گرفت. نتایج نشان داد پرایمینگ بذر پیاز با نیترات پتاسیم 0/5 % توانست بر مولفه‌های جوانه‌زنی موثر باشد. بذرهای پرایمینگ شده با نیترات پتاسیم 0/5 % میزان جوانه زنی بیشتری در دامنه‌های مختلف دمایی نشان دادند. نیترات پتاسیم 0/5 % توانست بر واکنش جوانه زنی به دما تاثیر گذاشته و بذرها در مقایسه با دو تیمار دیگر در دمای 5 درجه سانتیگراد در حدود 33/6 % جوانه‌زنی بیشتری داشتند. سایر نتایج نشان داد درصد جوانه زنی در دمای 20 درجه سانتیگراد در کلیه پیش تیمارها به حداکثر مقدار خود رسیدند و پس از آن تقریبا روند ثابتی داشتند. در ارزیابی مدل دوتکهای برای پیش بینی دماهای کاردینال جوانه‌زنی بذر تیمار شده دماهای پایه، مطلوب و سقف به ترتیب 1/07، 27/38، 46/09 درجه سانتیگراد (در تیمار نیترات پتاسیم 0/5%)، 1، 25، 43 درجه سانتیگراد (در تیمار هیدروپرایمینگ) و 1/09، 27/6، 46/12 درجه سانتیگراد (در تیمار شاهد) تعیین شد. برای پیش بینی زمان جوانه‌زنی در دماهای ثابت مختلف از مدل زمان-دمایی استفاده گردید که ضریب ثابت دمای طبیعی برابر 1872/794 درجه سانتیگراد ساعت بود. | ||
| کلیدواژه‌ها | ||
| Onion؛ Zargan Cultivar؛ cardinal temperatures؛ Thermal Time؛ Priming | ||
| عنوان مقاله [English] | ||
| Determination of the Cardinal Temperatures and Studying the Effect of Temperature on the Efficiency of Priming on Onion Seed (Allium Cepa cv, Zargan) | ||
| نویسندگان [English] | ||
| M.A. Askari Sarcheshmeh1؛ Z. Moradi Shakoorian2؛ M. Delshad3؛ R. Tavakkol Afshari4 | ||
| 1Faculty of Agricultural Sciences and Engineering | ||
| 2Faculty of Agricultural Sciences and Engineering | ||
| 3Faculty of Agricultural Sciences and Engineering | ||
| 4Professor/ Department of Agronomy, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran. | ||
| چکیده [English] | ||
| In order to study the effect of priming on onion seed germination of Zangan Cultivar in different temperature conditions, this study was carried out with 6 levels of temperature of 5 to 30 ° C and three seed pretreatment, include control, hydro-priming and halo-priming with 0.5% potassium nitrate with three replicate. The results showed that priming treatment with potassium nitrate (0.5%) could be effective on germination components. Primed seeds with potassium nitrate (0.5%) showed more germination at all temperatures. Potassium nitrate (0.5%) treatment also affected the germination reaction to temperature. These seeds showed 33.6% more germination than the other two treatments at 5°c. The results showed that germination percentage at 20°c in all treatments reaches its maximum and then remained relatively constant. In evaluating the segmented model for predicting cardinal temperatures, seed germination at base, optimum and ceiling temperatures was 1.7, 27.38, 46.09°c(in potassium nitrate (0.5%) treatment), 1, 25, 43°c (in hydro-priming treatment) and 1.9, 27.6, 46.12°c (in control treatment). For predicting time of germination at different constant temperatures used Thermal-time that constant coefficient of Thermal-time was 1872.79(°Ch). | ||
| کلیدواژه‌ها [English] | ||
| Onion, Zargan Cultivar, cardinal temperatures, Thermal Time, Priming | ||
| مراجع | ||
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