Priming 처리종자의 저장기간에 따른 발아력 전당함량 및 α-amylase 활력 = Germination, Total sugar, and α-amylase Activity on Storage Period of Priming Treated Rice Seed

국문 초록 (Abstract)

벼 종자의 priming처리 후 저장성을 검토하기 위하여 저장기간과 저장온도에 따라서 종자의 발아력과 저장양분 및 발아에 관여하는 주요 효소활력의 변화를 조사한 결과를 요약하면 다음과 같다.
1. Priming한 종자를 6개월간 저장하여도 어느 저장온도에서나 발아율의 차이가 없었다.
2. Priming한 종자에서 발아속도(T_50)가 2∼3일 빨랐으며 3개월 동안은 변화가 없었고 3개월 이후 발아속도가 약간 감소하였으나 priming 처리하지 않은 종자에 비해서 빨랐다.
3. 발아균일도는 priming 처리효과가 6개월간 계속 유지되었으며 25℃보다 저온인 17℃에서 효과가 더 크게 나타났다.
4. α-amylase 활력은 저장기간이 길수록 높았고 전당함량의 경우 3개월 이상 저장하였을때 감소하였으나 발아력에는 영향을 미치지 않았다.
5. 종자 수확후 6개월 동안은 어느 시기에 priming 처리하여 저장하여도 발아력 및 종자의 활력은 유지되었다.

다국어 초록 (Multilingual Abstract)

This experiment was carried out to determine changes of seed germination ability, total sugar, and α-amylase activity to different storage period, and temperature after seed priming treatment. In the storage during the six months, final germination rate and speed were similar to the untreated control seeds and the uniformity was continuously preserved. Germination speed(T_50) was faster than the control seeds by 2∼3 days. T_50 was a little decreased to priming effect after three months but faster than the control seeds. In the case of germination temperature 25℃, germination uniformity was decreased to long term storage periods. Total sugar content was increased to compare with the control seed during the one months at -10, 5 and 20℃ and total sugar content was decreased after two months. α-amylase activity was increased to storage of long term period and seed of storage temperature 5℃ was increased compared with -10 and 20℃. Germination ability and α-amylase activity was preserved continuously during six months after priming treatment.