Difference of behavior of germination and growth of two types of Suaeda salsa seeds
Two types of seeds of Suaeda salsa, brown seed and black seed, were used as experimental materials. Their external characteristics, time course of germination, effects of temperature and water potentials resulting from polyethylene glycol and sodium chloride on germination and seedling growth and recovery test of seeds pre-treated with high concentration of sodium chloride were studied. Results showed that there were distinct differences in color and thickness of seed coat and leakage rate of electrolytes between brown seeds and black seeds. Germination rate of brown seeds were much faster than that of black ones, the thermal times for 50% germination of seeds were about 26 ± 3 degree day (°Cd−1) for brown seeds and 88 ± 24°Cd−1 for black seeds. The suitable temperature range for germination was 20-45°C for brown seeds and 25-45°C for black seeds. The final germination of brown seeds was higher than that for black seeds under all temperature treatments in this study. Germination percentage of two types of seeds increased at −0.23 and −0.45 MPa water potential resulting from PEG 8000 and sodium chloride and then significantly decreased with decreasing water potential. Inhibition of seed germination by PEG was less than by NaCl and tolerance to water stress for brown seed germination was higher than that of black ones. Salt tolerance of brown seeds was higher than that of black ones and seeds pretreated with high concentration of sodium chloride could partially recover germination capacity after removing salt stress.
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Document Type: Research Article
Publication date: October 1, 2004
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