پایان نامه بررسی تأثیر چندین نوع پیش‌ تیمار سازی بر روی بذور گیاه ماریتیغال (Silybum marianum) تحت چندین سطح تنش شوری

فهرست:

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فصل اول: مقدمه و هدف

1-1مقدمه................................................................................................................................................................................4

1-2 گیاه شناسی...................................................................................................................................................................5

1-3 پراکندگی جغرافیایی و منشأ......................................................................................................................................6

1-4 شوری خاک................................................................................................................................................................. 7

1-5 تأثیر شوری بر جوانه زنی..........................................................................................................................................10

1-6 پرایمینگ......................................................................................................................................................................12

1-7 ترکیبات شیمیایی ماریتیغال...................................................................................................................................14

1-8 خواص فیزیکی و شیمایی روغن دانه ماریتیغال...................................................................................................15

1-9 اثرات درمانی سیلی‌مارین.........................................................................................................................................16

1-10 هدف از آزمایش.......................................................................................................................................................18

فصل دوم: مروری بر تحقیقات دیگران

2-1 سالیسیلیک اسید پرایمینگ....................................................................................................................................20

2-2 آب پیش تیمار سازی (هیدروپرایمینگ)..............................................................................................................24

2-3 پیش تیمار سازی با نمک(هالو پرایمینگ)............................................................................................................27

2-4 پیش تیمار سازی با جیبریلیک اسید.....................................................................................................................31

2-5 تأثیر شوری بر روی قند کل در بذر........................................................................................................................33

2-6 تأثیر شوری بر روی قندهای غیر احیایی.............................................................................................................36

2-7 تأثیر شوری بر روی قندهای احیایی...................................................................................................................37

2-8 تأثیر پرایمینگ  جیبرلیک اسید بر میزان قند...................................................................................................39

2-9 تأثیر پرایمینگ سالیسیلیک اسید بر میزان قند.................................................................................................39

2-10 تأثیرهیدروپرایمینگ ( آب پیش تیمار سازی )  بر میزان قند.....................................................................41

2-11 تأثیر هالوپرایمینگ ( پیش تیمار سازی با نمک )  بر میزان قند................................................................42

فصل سوم: مواد و روشها

3-1 منظور از آزمایش......................................................................................................................................................44

3-2  محل اجرای آزمایش...............................................................................................................................................44

3-3  طرح آزمایش............................................................................................................................................................44

3-4  طرز اجرای آزمایش.................................................................................................................................................45

فصل چهارم: نتایج و بحث

نتایج و بحث.......................................................................................................................................................................54

4-1 متوسط سرعت جوانه‌زنی........................................................................................................................................54

4-2: متوسط جوانه‌زنی در روز.......................................................................................................................................59

4-3: سرعت جوانه‌زنی......................................................................................................................................................62

4-4: درصد جوانه‌زنی........................................................................................................................................................66

4-5 قند کل........................................................................................................................................................................73

4-6 قند احیایی..................................................................................................................................................................82

4-7 قند غیر احیایی..........................................................................................................................................................91

4-8 نتایج کلی و بحث......................................................................................................................................................99

منابع

منابع فارسی........................................................................................................................................................................101

منابع انگلیسی...................................................................................................................................................................104

چکیده انگلیسی..................................................................................................................................................................128

منبع:

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