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Issue 12 (4) 2013 pp. 43–58
Agnieszka Rosińska, Izabela Szulc, Dorota Szopińska, Magdalena Jarosz, Hanna Dorna
Germination, vigour and health of primed Allium cepa L. seeds after storage
Abstract: Priming is one of the most common methods of improving seed quality, which many a time significantly affecting their storability. The influence of two storage temperatures on germination and vigour of hydro- and osmoprimed onion (Allium cepa L.) seeds and the incidence of seed-borne fungi was examined. Seeds cv Wolska were osmoprimed in polyethylene glycol (-1.5 MPa, 15°C, 7 days, darkness) or hydroprimed by addition of water to the seeds (500 µl of distilled water per 1 g of seeds, 20°C, 48 h, darkness). After priming seeds were dried back at 20°C and 45% RH for 48 h. The primed and non-primed onion seeds were stored in air-tight plastic containers for 6 and 12 months at 4 and 20°C. The seed germination, vigour and health tests were performed before and after storage for untreated and treated seeds at 10 and 20°C. The results showed that for maximal seed viability and germination rate after 6 and 12 months storage, both hydro- and osmoprimed seeds should to be stored at 4°C rather than 20°C. Osmopriming significantly increased seed infestation with Penicillium spp., which remained stable up to 12 months storage. The number of seeds infested with Botrytis spp. significantly decreased after priming and storage, especially at 20°C.
Keywords: onion, seed quality, hydropriming, osmopriming, Botrytis spp., Penicillum spp.
|MLA||Rosińska, Agnieszka, et al. "Germination, vigour and health of primed Allium cepa L. seeds after storage." Acta Sci.Pol. Hortorum Cultus 12.4 (2013): 12.|
|APA||Rosińska, A., Szulc, I., Szopińska, D., Jarosz, M., & Dorna, H. (2013). Germination, vigour and health of primed Allium cepa L. seeds after storage. Acta Sci.Pol. Hortorum Cultus 12 (4), 12.|
|ISO 690||ROSIńSKA, Agnieszka, et al. Germination, vigour and health of primed Allium cepa L. seeds after storage. Acta Sci.Pol. Hortorum Cultus, 2013, 12.4: 12.|
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