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毕业论文（设计）课题名称大蒜及分蘖葱头对波斯菊的化感作用学院专业班级指导教师学生姓名摘要采用不同浓度梯度的大蒜鳞茎溶液和分蘖葱头溶液对两种菊科种子和雏菊的种子的的浸泡处理，在种子萌发期间测定种子的发芽势，发芽率，发芽指数，活力指数及根活力等生理指标，研究其对波斯菊雏菊种子萌发的影响。结果显示：随着大蒜溶液浓度降低，波斯菊雏菊的各项生理指数均表现为先上升后下降的趋势，当溶液浓度为5mg/L的溶液浸种可提高波斯菊可提高他们种子的发芽率，发芽势，发芽指数和活力指数，提高幼苗的根长芽长和鲜重，而且根系活力较强，20mg/L溶液处理下的种子的各项生理指标均为最低.结果表明：大蒜溶液浓度较低的时候，波斯菊和雏菊种子在溶液处理下无明显变化，但是浓度过高会抑制种子萌发。关键词：大蒜鳞茎；分蘖葱头；波斯菊；雏菊；；AbstractAllelopathyiswidelyexistsinnaturalecologicalsystem,referstotheplantallelopathyofplant(includingmicrobiological)byreleasingchemicalsintotheenvironmenttootherplants(includingmicrobiological)asaresultofthedirectorindirectharmfuleffects.ThedefinitionofRICEshowedthatallelopathyofchemicalsubstanceisreleasedbyplants,allelopathyofresultsisharmfultootherplantsormicrobes.Now,however,researchhasshownthattheobjectoftheallelochemicalsroleismorethanotherplants,sometimeseventhesameplant.Theallelopathyincludesnotonlytheresultoftheharmful,alsoincludesomemutualpromotioneffect.Therefore,somebodycalledallelopathyofplant-based.Allelopathybetweenplantsisahotresearchtopicintoday'splants.Thistime,wetakethemarigoldandcloverscropsasreceptors,passedthetestoftheseedgerminationandseedlinggrowthtest,thepointsnieonionliquidandgarlic(AlliumfistulosumL.Var.CaespitosumMakino)ofrootsystemandabovegroundwaterimmersionallelopathyisstudied.Theresultsshowedthatthetilleronionandgarlicabovegroundliquidwaterimmersionofmarigoldandcloversallelopathy.Whentheconcentrationreachesacertaindegree,haveacertainroleinpromoting.Butonthecontrary,whentheconcentrationreachesapointalsocanhavecertaininhibition.Therefore,toexpandtheexperimentwesetaconcentrationgradient.Wehopethisresearchoftillersofonionandgarlicliquidconcentrationforthegrowthofchrysanthemumandallovertheskystar,cancontributestrengthforchrysanthemumgrowthsubject.Keywords:Marigold;Clover;Tilleringonion;GarlicAllelopathy目录摘要··························错误!未定义书签。Abstract·······························III第1章绪论······························11.1化感作用（双击输入内容，下同）·················11.1.1化感物质·························11.1.2化感作用·························11.2课题背景····························21.2.1分蘖葱头·························21.2.2大蒜···························21.2.3波斯菊··················错误!未定义书签。1.2.4雏菊···························21.3本课题研究的目的和意义·····················31.3.1研究分蘖葱头与大蒜化感作用的意义·····错误!未定义书签。1.3.2两种化感物质对园林花卉栽培的影响·····错误!未定义书签。第2章材料和方法···························42.1实验材料和仪器·························42.1.1实验材料·························42.1.2主要仪器设备·······················42.2实验方法····························42.2.1水浸液的制备·······················42.2.2种子与培养基的灭菌····················62.2.3水浸液化感物质对种子萌发影响实验············102.2.4水浸液化感物质对幼苗生长影响实验·············62.2.5水浸液化感物质对幼苗根系活力影响实验6第3章结果······························73.1大蒜化感物质对种子发芽率发芽势影响···············83.1.1大蒜化感物质对波斯菊种子发芽率发芽势影响·········43.1.2大蒜化感物质对雏菊种子发芽率发芽势影响3.2大蒜化感物质对种子幼苗生长的影响················83.2.1大蒜化感物质对波斯菊种子幼苗生长影响···········43.2.2大蒜化感物质对雏菊种子幼苗生长影响3.3大蒜化感物质对幼苗丙二醛(MDA)含量的影响············83.3.1大蒜化感物质对波斯菊幼苗丙二醛(MDA)含量的影响······43.3.2大蒜化感物质对雏菊幼苗丙二醛(MDA)含量的影响3.4分蘖葱头化感物质对种子发芽率发芽势影响·············83.4.1分蘖葱头化感物质对波斯菊种子发芽率发芽势影响·······43.4.2分蘖葱头化感物质对雏菊种子发芽率发芽势影响3.5分蘖葱头化感物质对种子幼苗生长的影响··············83.5.1分蘖葱头化感物质对波斯菊种子幼苗生长影响·········43.5.2分蘖葱头化感物质对雏菊种子幼苗生长影响3.6分蘖葱头化感物质对幼苗丙二醛(MDA)含量的影响··········83.6.1分蘖葱头化感物质对波斯菊幼苗丙二醛(MDA)含量的影响····43.6.2分蘖葱头化感物质对雏菊幼苗丙二醛(MDA)含量的影响第4章讨论····························································································124.1浸提液浓度对化感作用的影响··························································124.2温度对化感作用的影响···································································124.3种子大小对实验效果化感作用的影响·················································13结论········································································································14致谢········································································································15参考文献··································································································16附录1······································································································19附录2······································································································24附录3················································································错误!未定义书签。1第1章绪论1.1化感作用植物化感作用最开始的定义是指植物通过向环境释放特定的次生物质从而对邻近其它植物(含微生物及其自身)生长发育产生的有益和有害的影响。现在，植物化感作用研究事实上已扩展到以植物为中心的一切有机体及环境间通过化学物质为媒介的化学相互作用。化感作用是通过植物向环境中释放化感物质来实现的。因此，化感物质（Allelochemical）在认识和评价植物化感作用中占据中心位置。化感物质都是植物的次生代谢物质，植物产生和释放化感物质的理论基础是植物的次生代谢。植物化感物质主要包括酚类、萜类、生物碱等次生代谢物质。化感物质外界环境中可引起生物生理、生态、行为反应的生物的代谢产物。例如抗生素、引诱剂、信息素等。1.1.1化感物质化感物质（Allelochemical）是生物体内产生的非营养性物质,能影响其他植物生长、健康、行为或群体关系，化感物质是化感作用的媒介，主要是植物的次生代谢物质.而本实验的化感物质为大蒜以及分蘖葱头。1.1.2化感作用化感作用(相生相克，异株克生,他感，Allelopathy)。化感作用是植物生态学新的分支学科生态生化学（EcologicalBiochemistry）研究内容的一部分。植物化感作用最开始的定义是指植物通过向环境释放特定的次生物质从而对邻近其它植物(含微生物及其自身)生长发育产生的有益和有害的影响。现在，植物化感作用研究事实上已扩展到以植物为中心的一切有机体及环境间通过化学物质为媒介的化学相互作用。21.2课题背景1.2.1分蘖葱头分蘖葱头，东北黑龙江人叫毛葱，适宜黑土地生长．生育期58天，不怕冻，每年的4月份栽植，出叶后根部呈6～14个葱头，属高产作物、在黑龙江中北部广大农民家庭的院里都能种植这种作物。毛葱中已被专家们发现至少有六种抗癌防衰老降脂作用的成份；对