[Influence of the seed purity and harvesting conditions on its settling with microorganisms]
2000
Artyushenko, P.M. | Yevdokymova, H.Yi.
By studying various field crops the influence of the seed purity and harvesting conditions on both the development of the fungal and bacterial microflora and duration of their storage life are clarified. Best elite seeds obtained right after harvesting and presowing treatment, as well as the seeds harvested with different initial moisture content were used. The microflora's quantitative and qualitative content is determined by means of washing off the microorganisms from the surface of the samples and their further sowing into the soils of different types. The non-purified seeds are found to contain more microorganisms. Inert matters contributed actively to the development and saving of the whole microflora spectrum, by means of creating a potential threat of lowering the sowing qualities of seeds. During two years of that experiment the quantity of bacteria has fallen and the quantity of fungi has grown. The basic mass of the bacterial and fungi microflora is described. It is emphasized that the physiological conditions of seeds, intensity and orientation of the physiological processes in seeds while harvesting are one of the key factors that determine sowing qualities of seeds. The development of the bacterial and fungal microflora on seeds is found to be one of the reasons of the reduction in sowing qualities of seeds while harvesting, in particular for the seeds grown under unfavourable conditions and with breaking the presowing treatment technology
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