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|Table of Contents|

基质、插穗及促根剂对喜树扦插生根的影响(PDF)

《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:
2016年03期
Page:
1-8
Column:
专题报道
publishdate:
2016-05-18

Article Info:/Info

Title:
Effects of substrate, cuttings and root promoting agent on rooting of Camptotheca acuminata
Article ID:
1000-2006(2016)03-0001-08
Author(s):
WU Yaqiong1 WANG Guibin1* CAO Fuliang1ZU Yuangang2
1. Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China;
2. Key Laboratory of Forest Plant Ecology of Ministry of Education, College of Forestry, Northeast Forestry University, Harbin 150040, China
Keywords:
Camptotheca acuminata hardwood cutting rooting substrate cuttings nutrient substance
Classification number :
S722.8
DOI:
10.3969/j.issn.1000-2006.2016.03.001
Document Code:
A
Abstract:
The research aimed to explore the effects of different treatments on rooting of Camptotheca acuminata hardwood cutting, and the relationship between the content of nutrients and rooting of cuttings. One-year-old stems of C. acuminata was used as studying materials.The changes of soluble sugar, starch and soluble protein contents in cuttings during adventitious root formation were determined. The results were shown as follow: The rooting rate of cuttings in the peat soil was the highest with 96.67%. The one-year-old seedling in the lower part was selected, of which the highest rooting rate reached 97.33%. The optimal treatment for improving survival rate of C. acuminata was ABT 250 mg/L with the rooting rate of 86.67%.Cuttings with diameter of 0.6-0.9 cm and length of 10.0-15.0 cm were conducive to rooting, and the cutting rate stored in wet sand was higher. Roots were mainly induced from the bark and some roots were also developed from the callus tissues in hardwood cuttings. During the rooting process, the soluble sugar content in the base of cutting slips had a changing trend of sharply decreasing initially, then slowly increasing and decreasing again and finally increasing in the end. The starch content ascended initially and descended, then ascended again and descended at last. The changing trend of protein content varied from the former two.

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Last Update: 2016-06-30