过氧化氢浸种对花生种子发芽及生理代谢的影响

郝西, 崔亚男, 张俊, 刘娟, 臧秀旺, 高伟, 刘兵, 董文召, 汤丰收

Effects of hydrogen peroxide soaking on germination and physiological metabolism of seeds in peanut

HAO Xi, CUI Ya-Nan, ZHANG Jun, LIU Juan, ZANG Xiu-Wang, GAO Wei, LIU Bing, DONG Wen-Zhao, TANG Feng-Shou

图6 H2O2处理对花生种子发芽过程中游离脂肪酸、总氨基酸、ATP含量及α-淀粉酶活性的影响 CK0′、0 h、24 h、48 h分别代表干种子、浸种结束种子(发芽0 h)、发芽24 h种子、发芽48 h种子。误差线表示3次重复的标准差。柱上标以不同小写字母表示差异达0.05显著水平。

Fig. 6 Effects of H2O2 soaking treatments on free fatty acids, total amino acids, ATP content, and α-amylase activities at seed germination stage in peanut CK0′, 0 h, 24 h, and 48 h represent dry seed, seed after soaking (germination 0 hour), germinating seed after 24 hours, germinating seed after 48 hours, respectively. Error bars show the standard deviations of three replicates. Different lowercase letter above the bar means significant difference at the 0.05 probability level.