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首页> 外文期刊>Bulgarian Journal of Agricultural Science >ASSESSMENT OF VITALITY POTENTIAL AND STORABILITY OF PEPPER SEEDS BY THE METHOD OF ACCELERATED AGEING
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ASSESSMENT OF VITALITY POTENTIAL AND STORABILITY OF PEPPER SEEDS BY THE METHOD OF ACCELERATED AGEING

机译：加速老化法评估辣椒种子的活力和可贮藏性

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摘要

The object of the present study was to investigate the possibilities for evaluation of viability, vigour and storability of sample of pepper seeds with different origin by accelerated ageing test and to optimize the regime for its implementation. Theexperiments were carried out with varieties Kurtovska kapia 1619, Bulgarski rotund and Delikates, produced in three different regions Vardim, Stryama and Plovdiv. Accelerated ageing test was conducted by described method of ISTA. Three temperature regimes - 35°C, 40°C and 45°C and three periods - 24, 48 and 72 hours were examined. After treatment, the seeds were subjected to standard germination test. The germination energy (first count), germination (final count), mean germination time, uniformity of germination, length of embryo root and hypocofyls, fresh and dry weight of seedlings and percentage of seedlings with deviation were analyzed. The optimum temperature regime about accelerated ageing of pepper seeds was established in temperature 40°Cfor 48 hours. The initial seeds with best characteristics were these with origin from Varidim. Higher sensitivity to accelerated ageing demonstrated the seed of Bulgraski ratund, Vardim. The highest vigor and storability were established about seeds fromvariety Delikates from Vardim.
机译：本研究的目的是研究通过加速老化测试评估不同来源的胡椒种子样品的活力，活力和耐贮藏性的可能性，并优化其实施方案。实验使用了三个不同地区的瓦尔迪姆，斯特拉马和普罗夫迪夫生产的品种Kurtovska kapia 1619，Bulgarski rotund和Delikates。通过所描述的ISTA方法进行加速老化测试。检查了三个温度范围-35°C，40°C和45°C以及三个时段-24、48和72小时。处理后，将种子进行标准发芽测试。分析了种子的发芽能（初次计数），发芽（最终计数），平均发芽时间，发芽均匀性，胚根和胚轴的长度，幼苗的鲜重和干重以及有偏差的幼苗百分比。在40°C下持续48小时，确定了促进胡椒种子加速老化的最佳温度范围。具有最佳特性的初始种子是源自Varidim的种子。对加速老化的更高敏感性证明了Bulgraski ratund Vardim的种子。对于来自Vardim的各种Delikates的种子，确定了最高的活力和耐贮藏性。

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