Ethanol release as an indicator of seed vigour in radish, pepper, watermelon, aubergine, leek and onion seed lots

Kucukhuseyin E. B., Memis N., Gokdas Z., Groot S. P. C., DEMİR İ.

SEED SCIENCE AND TECHNOLOGY, cilt.49, sa.1, ss.1-6, 2021 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 49 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.15258/sst.2021.49.1.01
  • Dergi Adı: SEED SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts
  • Sayfa Sayıları: ss.1-6
  • Anahtar Kelimeler: controlled deterioration, seedling emergence, seed quality, PEA-SEEDS, ASSAY
  • Ankara Üniversitesi Adresli: Evet

Özet

Ethanol release was tested in relation to seed vigour measured by seedling emergence and controlled deterioration tolerance in radish, pepper, watermelon, aubergine, leek and onion seed lots. Ethanol release, measured with six lots from each species after four and eight hours at 40 degrees C and 30% seed moisture, was highly negatively correlated with controlled deterioration tolerance (45 degrees C, 48 hours, 20% seed moisture) in radish (r = 0.05, P < 0.05), with seedling emergence in watermelon (r = 0.99, P < 0.01) and to both traits in pepper (r = 0.87 to 0.94, P < 0.05), but not with any variable for aubergine and leek. One single case was significant between ethanol release after eight hours and controlled deterioration for onion seeds. Results indicate that there is a relationship between ethanol release and seed vigour, but this appears to be species dependent.