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首页> 外文期刊>Turkish Journal of Agriculture: Food Science and Technology >The Effect of Drying of Bread Wheat Seeds Following First Water Uptake on Germination Rate
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The Effect of Drying of Bread Wheat Seeds Following First Water Uptake on Germination Rate

机译:第一次吸水后面包小麦种子干燥对发芽率的影响

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摘要

In semi-arid regions, unfavorable weather conditions are the most important limiting factors for seed germination. The imbibed or germinating seeds in soil can be dried by hot and dry weather. Thus, seeds can largely lose their germination abilities until the next water uptake (called as ‘alatav’ in Turkish). Before drying, the time of the first water uptake by a seed may be more effective on seed viability at the second water uptake for germination. Therefore, this experiment was conducted to identify the first water uptake rates (WU) of seeds of three bread wheat genotypes (Bezotaja, Kirac and 13-BVD-4) per hour during 50 hours and their germination rates (GR) at the second water uptake after drying the seeds for 3-week in laboratory conditions. The results presented here indicated that the WU and GR were significantly affected by genotypes, imbibition time (T) and their interaction (1% probability level). There was also a significant negative correlation between the WU and GR (r** = –0.9295) at all times studied. Furthermore, the germination ability of Kirac lasted longest (for 38th hour) when the WU reached to 160.24%, and it was followed by Bezostaya and 13-BVD-4 genotypes (63.34% at 37th hour and 152.58% 34th hour, respectively).
机译:在半干旱地区,不利的天气条件是种子发芽的最重要限制因素。炎热干燥的天气可以干燥土壤中吸收的或发芽的种子。因此,种子可能在很大程度上失去其发芽能力,直到下一次吸水为止(在土耳其语中称为“ alatav”)。干燥前,种子第一次吸水的时间可能对发芽第二次吸水的种子活力更有效。因此,该实验旨在确定三种面包小麦基因型(Bezotaja,Kirac和13-BVD-4)在50小时内每小时的第一次吸水率(WU)以及在第二次水的发芽率(GR)在实验室条件下将种子干燥3周后可吸收。此处显示的结果表明,WU和GR受基因型,吸收时间(T)及其相互作用(1%概率水平)的显着影响。在所有研究时间中,WU和GR之间也存在显着的负相关(r ** = –0.9295)。此外,当WU达到160.24%时,基拉克的发芽能力持续时间最长(第38小时),其次是Bezostaya和13-BVD-4基因型(第37小时的63.34%和第34小时的152.58%)。

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