Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
International Journal of Botany
  Year: 2010 | Volume: 6 | Issue: 2 | Page No.: 122-126
DOI: 10.3923/ijb.2010.122.126
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Effect of Temperature Treatment on Seed Water Content and Viability of Green Pea (Pisum sativum L.) and Soybean (Glycine max L. Merr.) Seeds
K. Beena Anto and K.M. Jayaram

Abstract:
The present investigation was undertaken to study correlation of seed water content and viability with its seed and seedling vigour in the temperature-treated seeds of pea and soybean during the early stages of germination. Seeds could withstand high temperature up to 70°C for 10 days continuously but high temperature treatment reduced the rate of germination percentage, moisture content as well as seed and seedling vigour. High temperature induced certain changes on pea seeds and resulted in the appearance of hard seeds. This effect was not observed in the soybean seeds due to oil-rich nature.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

K. Beena Anto and K.M. Jayaram, 2010. Effect of Temperature Treatment on Seed Water Content and Viability of Green Pea (Pisum sativum L.) and Soybean (Glycine max L. Merr.) Seeds. International Journal of Botany, 6: 122-126.

DOI: 10.3923/ijb.2010.122.126

URL: https://scialert.net/abstract/?doi=ijb.2010.122.126

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

       

       

Curve Bottom