Studies On The Effect Of The Main Factors Of Seed Vigor In Wheat

Wheat is one of main crops in northern China. Seed vigor is an important index of seed quality. Seeds with high vigor sprout order and quickly, and have strong resistance against bad conditions, so their production potential and growth advantage were significant; Seeds with low vigor sprout slowly under suitable conditions, and under bad environments seeds sprout irregularly or even can not sprout. Therefore, it is very important to studies on the effect of the main factors of seed vigor in wheat.Shannong23、shannong20、jimai22 and liangxing77 were selected as test material in this study. We have focused on studying five aspects of different sowing rate, tillers,fertilizing, harvest date and drying temperature. Analysis the influence of wheat seed vigor and physical properties of the different treatment to established a production technology of high vigor wheat seed. The main findings are as follows:1. Effect of different sowing rate on wheat seed vigorUnder the condition of three sowing quantity, large spike shannong23 does not improve seed vigor, for multiple spike jimai22, low sowing significantly improved the thousand seed weigh and seed vigor, but had no significant impact on physical properties.2. Effect of main stem spike and tillers spike on seed vigorWheat varieties of large spike had no significant between Main stem spike and tillers spike in seed vigor, the seed vigor in the secondary tillers of multiple spike wheat varieties was significantly lower than other tillers.3. Effect of seed vigor on the fertilizer application methodsTwo years data showed that fertilizer application methods had no consistent in seed vigor and physical characteristics of two different wheat varieties, the research showed that under the condition of high yield cultivation, the effect of fertilizer application method to improve seed vigor was not stable.4. Effect of wheat seed development in different harvest time on seed vigorWith the increase of harvest time, thought seed weigh of the two varieties also increase significantly, and reached the maximum in 36 days after flowering. Germination rate of two varieties reached normal levels in 20 days after flowering, under the condition of the increase of harvest time, the germination rate had no significantly. Seed vigor index also increased significantly with the increase of seed maturity, 32 ~ 36 days after flower to reach the highest and there was no significant difference.5. Correlation analysis in different harvest time of wheat thousand seed weight, specific gravity and seed vigor indexWe used the SPSS software to analysis different harvest dates of wheat thousand seed weight, specific gravity and seed vigor index showed that the thousand seed weight and seed vigor index extremely significant correlation of shannong23, specific gravity and vigor seed index also significantly correlated; thousand seed weight and seed vigor index extremely significant correlation of shannong20, specific gravity were not associated with seed vigor index, wheat thousand seed weight, specific gravity and seed vigor index were inconsistent of different varieties.6. Effect of different drying temperature on wheat seed vigorWheat seeds of different maturity were dried by natural and oven drying(40 ℃, 44 ℃,48 ℃), seeds vigor of different maturity significantly reduced in 48 ℃drying temperature,wheat seeds vigor index of post-anthesis 28 days significantly reduced in 40 ℃ and 44℃drying temperature, and seeds of post-anthesis 32 and 36 days can maintain a high vigor in natural drying and 40 ℃, 44 ℃ oven drying.7. Effect of different drying temperature on antioxidant enzyme activity of different wheat varietiesSeeds were treated by different temperature, and activities of SOD, POD and CAT decreased with the increased of temperature. Wheat seed antioxidant enzyme activity reduced quickly of low maturity, and wheat seed antioxidant enzyme activity declined slowly of high maturity. With the increase of seed maturity, activities of SOD, POD and CAT increased gradually.