不同烤烟品种对莴苣的化感作用研究

Allelopathic Effect of Different Tobacco Varieties to Lettuce

摘要: 采用“三明治”生物测定方法,测定了不同烤烟品种根、茎和叶的化感潜力。结果表明,不同烤烟品种化感作用差异显著,化感作用强弱依次为叶>茎>根,对莴苣根长的化感作用强于芽长,且随着用量的增加化感作用呈现增强趋势;其中,中烟100 和K326的化感作用较强,NC102和新育成推广品种(系)CF220次之,NC89和云烟87较弱。

Abstract: The allelopathic potential of the root, stem and leaf of different flue-cured tobacco varieties were determined by sandwich method. The results showed that the allelopathy of different flue-cured tobacco had significant differences, its potential was leaf > stem > root, root length of lettuce > bud length, and allelopathy showed enhanced trend with the increase of consumption. The varieties Zhongyan100 and K326 showed strong allelopathy, NC102 and newly developed lines CF220 took the second place, and the NC89 and Yunyan87 showed weak allelopathy.