Effect of different high temperature treatment time on seed germination box
The effect of different high temperature treatment time on the germination rate of hybrid rice seed germination box in the same seed state, the same temperature form, in a certain temperature range, the germination rate of 10min treatment and 1h treatment no significant difference, but with the treatment temperature The increase in germination rate after 1 h treatment was significantly lower than the germination rate after 10 min treatment. The germination rate of the two varieties of dry seeds treated at an air temperature of 85°C for 1 hour decreased by 51 and 64%, respectively, compared with the treatment for 10 minutes. The germination rate of the two varieties of dry seeds treated at a water temperature of 65°C for one hour decreased by 86 and 74%, respectively, compared with the treatment for 10 minutes.
The germination rate of the two varieties of buds treated at a water temperature of 55°C for 10 minutes was 52 and 46% lower than that of a temperature of 55°C for 10 minutes. The germination rates of dry seeds of the two varieties in the seed germination box at 65°C for 1 hour were 87 and 76% lower than the germination rates of dry seeds treated at 65°C for 1 hour. In the same seed state, the same treatment time and the same treatment temperature, the water temperature is more likely than the temperature to make the seed germination rate of hybrid rice decreased.
It can be seen that in the same seed state, the same treatment time and the same temperature form conditions, the germination rate of hybrid rice seeds did not change significantly or decreased slightly within a certain temperature range, but the seeds germinated in the seed box as the treatment temperature increased. The decline in the germination rate has accelerated. After 1h of dry seed treatment, the germination rate of the two varieties decreased by 52 and 64% respectively at a temperature of 85°C and a temperature of 75°C. Treated with wet seeds for 10 min, the germination percentages of the two varieties at the water temperature of 65°C decreased by 72 and 59 percentage points from the water temperature of 55°C, respectively.
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