Method of preservation and germination acceleration of primrose seeds
A seed and primrose technology, applied in the field of primrose seed preservation and germination, can solve the problems of non-germination germination rate, small primrose seeds, short lifespan, etc., and achieve the effects of maintaining moisture content, promoting maturity, and reducing activity
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Embodiment 1
[0018] A method for preserving and accelerating germination of primrose seeds, comprising the following steps:
[0019] (1) Pretreatment: Put the picked primrose seeds into conical flasks and seal them with ethylene, which can moisturize and accelerate ripening, improve the storage time and germination rate of seeds, store them at 4°C for 3.5 hours, and reduce the temperature of seeds. Metabolism level, reduce the consumption of nutrients in the seeds, and then use potassium permanganate solution to sterilize to prepare sterilized primrose seeds;
[0020] (2) Seed soaking: Bake the sterilized primrose seeds at a low temperature of 44°C for 13 minutes to appropriately reduce the water content in the seeds, which can increase the storage time of the seeds. Immerse them in the functional liquid for 9 seconds, take them out and bake them for 3 minutes, and repeat the dipping, Baking twice can form a protective layer on the surface of the seeds, which can maintain the moisture cont...
Embodiment 2
[0030] (1) Pretreatment: Put the picked primrose seeds into the Erlenmeyer flask and seal with ethylene, which can moisturize and accelerate the ripening, improve the storage time and germination rate of the seeds, store them at 5°C for 4 hours, and reduce the metabolism of the seeds level, reduce the consumption of nutrients in the seeds, and then use potassium permanganate solution to sterilize to obtain sterilized primrose seeds;
[0031] (2) Seed soaking: Bake the sterilized primrose seeds at a low temperature of 45°C for 14 minutes to appropriately reduce the water content in the seeds, which can increase the storage time of the seeds. Immerse them in the functional liquid for 10 seconds, take them out and bake them for 4 minutes, and repeat the dipping, Baking for 3 times can form a protective layer on the surface of the seeds, which can maintain the moisture content inside the seeds, improve the ability of the seeds to maintain activity during storage, and impregnate the...
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