摘要
[目的]选择合适小麦根芽生长的萘乙酸（NAA）浓度，为农业生产提供服务。[方法]以浓度10、1、0．1、0．01、0．001、0．0001、0．00001mg／L的NAA溶液培养小麦，以清水培养（0mg／L）为对照，培养4d后测定小麦芽、根长度和叶绿素含量、根系活力。[结果]NAA对小麦根芽的生长表现出低浓度促进，高浓度抑制效应；根对NAA较为敏感，NAA浓度在0～0．00001mg／L对根的生长有明显的促进作用，在0．00001mg／L处理时效果最为明显，根平均长度4．83cm；芽对NAA相对不敏感，浓度0～0．1mg／LNAA处理的芽长均高于对照芽长，其中以浓度0．0001mg／LNAA处理时效果最为明显；浓度0．0001～0．001mg／LNAA处理的叶绿素含量均高于不加NAA的含量，0．0001mg／LNAA处理的叶绿素含量最高；浓度0—0．0001mg／LNAA处理的根系活力明显增强，其中以0．00001mg／L处理的根系活力最强。[结论]合适浓度的NAA对小麦根芽生长具有不同程度的促进作用，小麦根对NAA较芽敏感。
[ Objective ] The suitable naphthylacetate（NAA） concentration for wheat shoot growth was chosen for serving agricultural production. [Method] The wheat was cultured with the NAA concentration of 10, 1, 0.1, 0.01, 0.001, 0.000 1, 0.000 01 and 0 mg/L and the length of shoot and root, the content of chlorophyll and root activity were determined. [ Results] The result showed the application of low con- centration of NAA promoted wheat root and shoot growth, high concentration, inhibited it. The root system was more sensitive to NAA; The NAA concentration in the range from 0 to 0. 000 01 mg/L had obvious promotion on root growth and the NAA concentration with the best effect was 0. 000 01 mg/L with average length of root, 4.83cm. The bud was not relatively sensitive to NAA. The lengths of shoot in treatments with the NAA concentration of 0 -0.1 mg/L were higher than that of the control. The NAA concentration of 0.000 1 mg/L was with the most obvious effect; the content of chlorophyll was higher in NAA concentration of 0. 000 1 -0.001 mg/L than control; the highest content of chloro- phyll was from the treatment of 0. 000 1 NAA mg/L. The activity of root was markedly enhanced in treatment of NAA concentration of 0 - 0.000 1 mg/L; the most one, from the treatment of 0. 000 01 mg/L. [ Conclusion] The appropriate concentrations of NAA could promote the wheat root and shoot growth and wheat root was more sensitive to NAA than shoot.
出处
《安徽农业科学》
CAS
北大核心
2009年第8期3522-3523,共2页
Journal of Anhui Agricultural Sciences
关键词
小麦
萘乙酸
根芽生长
Wheat
NAA
Root and shoot growth
