A study was conducted to determine the effect of priming and subsequent storage on germination of Pisum sativum (pea), Cucurbita maxima (pumpkin) and Lycopersicon esculentum (tomato) seeds. Freshly sourced seeds were hydrated on paper towels moistened with 2
mM ascorbic acid, a solution containing 1 μM calcium chloride and 1 mM magnesium chloride, cathodic water, or tap water. Pea, pumpkin and tomato seeds were fully hydrated in 24, 28 and 12 hours, respectively. Half of the hydrated seed samples were dried to storage moisture content under
ambient conditions (slowly) for seven (pea and pumpkin) or 14 days (tomato). The remaining seeds were desiccated over silica gel in a laminar flow cabinet (rapidly) for 21 hours (pea and pumpkin) or 4.5 hours (tomato). The dried seeds, together with a non-primed control, were stored hermetically
at 5°C for four months. Rapid drying reduced germination significantly in pea and pumpkin seeds, while drying rate had no effect on germination in tomato. Priming treatments enhanced seed germination in pea and pumpkin, and vigour in all three species, whether stored or unstored,
especially when priming was done with cathodic water.
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Document Type: Research Article
July 1, 2016
This article was made available online on July 4, 2016 as a Fast Track article with title: "Effect of priming with cathodic water and subsequent storage on invigoration of <i>Pisum sativum, Cucurbita maxima</i> and <i>Lycopersicon esculentum</i> seeds".
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