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以3株耐盐细菌为试材,以番茄种子为研究对象,将番茄种子经耐盐细菌发酵液浸种处理后,对种子的萌发率、侧根数、下胚轴长度、根鲜重、下胚轴鲜重和子叶鲜重进行了调查与分析,探讨耐盐细菌对番茄种子萌发过程中所受的盐胁迫作用是否具有缓解功效。结果表明:相比高盐液体NA培养基处理,各耐盐细菌发酵液处理对番茄种子萌发过程中的盐胁迫作用均具有明显的缓解作用,种子开始萌发时间提前,萌发率、侧根数、下胚轴长度、根鲜重、下胚轴鲜重和子叶鲜重也得到提高,其中菌株X7发酵液处理的效果最为显著,各菌株之间未发现存在协同或拮抗作用。
Three salt-tolerant bacteria were used as test materials. Tomato seeds were used to study the germination rate, lateral root number, hypocotyl length, root fresh weight and embryo germination of tomato seeds after being soaked in salt-tolerant bacteria fermentation broth. Axis fresh weight and fresh weight of cotyledons were investigated and analyzed to explore whether salt-tolerant bacteria have a relieving effect on the salt stress in the process of tomato seed germination. The results showed that salt-tolerant bacteria fermentation broth significantly alleviated the salt stress in tomato seed germination compared with high salt NA medium, and the germination rate, lateral root number, Hypocotyls length, root fresh weight, fresh weight of hypocotyls and fresh weight of cotyledons were also improved. Among them, strain X7 was the most effective treatment, and no synergistic or antagonistic effect was observed among the strains.