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Open Access Eff ects of surface drying and re-drying primed seeds on germination and seedling growth of chickpea

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This study was conducted to evaluate the effects of surface drying and re-drying primed chickpea seeds on the germination and seedling growth. The seeds of desi chickpea (cv. Punjab-2008) were soaked in aerated water (hydropriming), or in solutions of CaCl2 and KCl (ψs -1.25 MPa; osmopriming) for eight hours. After priming, seeds were thoroughly rinsed and either surface dried (SD) or re-dried (RD) near to original weight with forced air under shade. All the seed priming treatments improved the coefficient of uniformity of emergence (CUE), emergence index (EI), seedling dry weight (SDW), specific leaf area (SLA) and germination metabolism. Highest improvements in EI, SDW, SLA, α-amylase activity and total soluble sugars were recorded with SD-osmopriming of CaCl2. Among the priming strategies, SD-priming was better than RD-priming. In conclusion, seeds surface dried after priming may be used in chickpea for improvement in stand establishment and plant growth, if immediate sowing is feasible. Osmopriming with CaCl2 stimulated the germination metabolism, more than other priming treatments, which was translated to greater improvement in stand establishment and growth.
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Keywords: CHICKPEA; METABOLISM; SEED DRYING; SEED PRIMING; α-AMYLASE ACTIVITY

Document Type: Research Article

Publication date: 01 July 2018

This article was made available online on 25 April 2018 as a Fast Track article with title: "Effects of surface drying and re-drying primed seeds on germination and seedling growth of chickpea".

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  • Seed Science and Technology (SST) is one of the leading international journals featuring original papers and review articles on seed quality and physiology as related to seed production, harvest, processing, sampling, storage, distribution and testing. This widely recognised journal is designed to meet the needs of researchers, advisers and all those involved in the improvement and technical control of seed quality.
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