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首页> 外文会议>International conference on engineering and technological sciences;ICETS2000 >Effect of 20 deg C temperature storage on several vegetable seeds and its physiological characters
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Effect of 20 deg C temperature storage on several vegetable seeds and its physiological characters

机译：20℃贮藏对几种蔬菜种子的影响及其生理特性

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The seed of Chinese cabbage (B. campestris L. ssp. Chinensis), Cauliflower (Brassica oleracea), Tomato (Lycopersiicon esculentun), Chinese chive (Allium tuberosum) and Cucumber (Cucumis sativas) have studied with the drying methods and five moisture content levels at low moisture content for storage experiment. Seeds after drying took packaging and sealing by aluminum foil bag, then stored at 20 deg C environment. Seed germination percent and some physiological characters which was testing carried out when the seeds had been stored for 90 months. The highest moisture content level of seeds was CK1, it is same as inopen store in dry season in Beijing. The CK1 seeds were drying with silica gel to cut down the moisture content about 1-2
机译：大白菜（B. Campestris L. SSP）的种子，Cauliflower（Brassica Oleracea），番茄（肺蛋白酶骨膜骨折），中国韭菜（征收肺科）和黄瓜（Cucumis sativas），用干燥方法和五种水分含量研究储存实验低水分含量的水平。干燥后的种子通过铝箔袋进行包装和密封，然后储存在20℃的环境中。当种子储存90个月时进行的种子萌发百分比和一些生理特性进行测试。种子的最高水分含量为CK1，它与北京干燥季节的储存相同。 CK1种子用硅胶干燥，减少含水量约1-2

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