Effects of Chloride Ion and Saline Cations on Seed Germination and Seedling Growth of Vegetables

doi:10.11924/j.issn.1000-6850.casb20190400006

Abstract

Abstract:

The paper aims to study the stress response of vegetable seeds to different saline ions. The seeds of water spinach, pepper and Chinese flowering cabbage were used as experimental materials, and four salts of NaCl, KCl, CaCl₂and MgCl₂ were used as stress factors to explore the effects of chloride ion and saline cations on the seed germination and seedling growth of vegetables. The results were as follows. (1) The seed germination and seedling growth of water spinach and pepper were promoted by low concentration of chloride ion, but significantly inhibited by high concentration of chloride ion in the set concentration range of chloride ion. The seed germination and seedling growth of Chinese flowering cabbage were inhibited on salt stress, and the inhibitory effect was gradually enhanced with the increase of salt concentration. This indicated that water spinach and pepper had the ability to adapt to the saline soil environment to a certain extent, while Chinese flowering cabbage could not adapt to the saline soil environment. (2) The effects of different saline cations on the seed germination of water spinach and pepper were not significant under the same chloride ion concentration. The inhibitory effects of those on the seed germination of Chinese flowering cabbage was the strongest in K⁺ and the weakest in Na⁺. The inhibitory effects of different saline cations on the radicle and stem height of water spinach seedlings showed that K⁺ and Ca²⁺ were the strongest and the weakest respectively. The inhibitory effects of different saline cations on the radicle and stem height of Chinese flowering cabbage seedlings showed that Mg²⁺ and Na⁺ were the strongest and the weakest respectively. The inhibitory effects of different saline cations on the radicle height of pepper seedlings indicated that Na⁺ and Ca²⁺were the strongest and the weakest respectively, while that on the stem height of pepper seedlings indicated that Ca²⁺ and K⁺ were the strongest and the weakest respectively. It is concluded that the effects of different saline cations on seed germination and seedling growth of vegetables vary with vegetable varieties.

Key words: chloride ion, saline cation, vegetable, seed germination, seedling growth

CLC Number:

S184

Deng Xiao, Wu Chunyuan, Yang Guisheng, Wu Yongmei, Li Qinfen. Effects of Chloride Ion and Saline Cations on Seed Germination and Seedling Growth of Vegetables[J]. Chinese Agricultural Science Bulletin, 2020, 36(16): 49-54.

Figures/Tables 9

References 25

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Cl^-浓度	Na⁺	K⁺	Ca²⁺	Mg²⁺
0 g/L	94.4±1.9aA	94.4±1.9aAB	94.4±1.9aA	94.4±1.9abAB
0.25 g/L	91.1±1.9abAB	95.6±1.9aA	93.4±1.9abA	96.7±0.0aA
0.5 g/L	90.0±3.3abcAB	93.3±3.3abABC	92.2±1.9abA	93.3±0.0abAB
1 g/L	86.7±3.3bcABC	87.8±3.8bcABC	90.0±3.3abA	91.1±1.9bAB
2 g/L	84.4±3.8cdBC	85.6±5.1cBC	87.8±1.9abA	87.8±5.1bAB
5 g/L	80.0±3.3dC	84.4±3.8cC	85.6±1.9bA	86.7±3.3bB

Cl^-浓度	Na⁺	K⁺	Ca²⁺	Mg²⁺
0 g/L	94.4±1.9aA	94.4±1.9aAB	94.4±1.9aA	94.4±1.9abAB
0.25 g/L	91.1±1.9abAB	95.6±1.9aA	93.4±1.9abA	96.7±0.0aA
0.5 g/L	90.0±3.3abcAB	93.3±3.3abABC	92.2±1.9abA	93.3±0.0abAB
1 g/L	86.7±3.3bcABC	87.8±3.8bcABC	90.0±3.3abA	91.1±1.9bAB
2 g/L	84.4±3.8cdBC	85.6±5.1cBC	87.8±1.9abA	87.8±5.1bAB
5 g/L	80.0±3.3dC	84.4±3.8cC	85.6±1.9bA	86.7±3.3bB

Cl^-浓度	Na⁺	K⁺	Ca²⁺	Mg²⁺
0 g/L	2.24±0.46aA	2.24±0.46aA	2.24±0.46cAB	2.24±0.46abAB
0.25 g/L	1.93±0.09aA	1.89±0.24aAB	2.48±0.34bcB	2.70±0.87aA
0.5 g/L	1.90±0.18aA	1.40±0.14bBC	2.88±0.29abAB	1.92±0.11abcAB
1 g/L	1.86±0.15aA	1.30±0.18bBC	3.05±0.32aA	1.88±0.26bcAB
2 g/L	1.84±0.10aA	1.27±0.04bC	1.98±0.20cA	1.47±0.15bcB
5 g/L	0bB	0cD	0dC	0cC

Cl^-浓度	Na⁺	K⁺	Ca²⁺	Mg²⁺
0 g/L	2.24±0.46aA	2.24±0.46aA	2.24±0.46cAB	2.24±0.46abAB
0.25 g/L	1.93±0.09aA	1.89±0.24aAB	2.48±0.34bcB	2.70±0.87aA
0.5 g/L	1.90±0.18aA	1.40±0.14bBC	2.88±0.29abAB	1.92±0.11abcAB
1 g/L	1.86±0.15aA	1.30±0.18bBC	3.05±0.32aA	1.88±0.26bcAB
2 g/L	1.84±0.10aA	1.27±0.04bC	1.98±0.20cA	1.47±0.15bcB
5 g/L	0bB	0cD	0dC	0cC

Cl^-浓度	Na⁺	K⁺	Ca²⁺	Mg²⁺
0 g/L	2.53±0.16abAB	2.53±0.16aA	2.53±0.16bB	2.53±0.16bB
0.25 g/L	2.93±0.17aA	2.59±0.13aA	2.77±0.31bB	3.28±0.22aA
0.5 g/L	2.51±0.32abAB	1.85±0.10bB	3.70±0.49aA	2.50±0.31bB
1 g/L	2.38±0.16bAB	1.81±0.36bB	3.81±0.16aA	2.13±0.15bB
2 g/L	2.06±0.19cB	1.56±0.14bB	2.30±0.10bB	1.58±0.34cC
5 g/L	0dC	0cC	0cC	0dD