阿魏酸与肉桂酸对杉木化感作用的生物评价

The bioassay of ferulic acid and cinnamic acid allelopathic to Chinese fir

  • 摘要: 通过绿豆、大豆、黄瓜、空心菜及玉米等种子发芽的生物评价,分析研究阿魏酸和肉桂酸对杉木化感作用结果表明,阿魏酸对5种蔬菜种子作用表现为高浓度抑制萌发和生长,随浓度的降低其抑制作用逐渐减弱。肉桂酸除对空心菜发芽表现为高浓度促进生长外,对其余种子作用表现为高浓度抑制萌发和生长,随浓度的降低其抑制作用逐渐减弱。

     

    Abstract: By bioassay of germination of Phaseolus aureus,Glycine max,Cucumis sativas,Brassica oleracea and Zea mays,the allelopathic of Ferulic acid and Cinnamic acid to Chinese-fir is analyzed.The results show that the high concentration of Ferulic acid inhibits the germination of the above vegetable seeds,while with the concentrations decreasing,the inhibited effects get weak.The high concentration of Cinnamic acid inhibits the effects on germ ination of Phaseolus aureus,Glycine max, Cucumis sativas and Zea mays seeds,while with its concentrations decrea sing,the inhibited effects get weak also.However,the high concentration of Cinnamic acid shows a positive effect to Brassica oleracea

     

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