English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Germination inhibitors found in parsley ( Pertroselium hortense ) seed have serious effects on field establishment. Studies have been conducted on chemical and physical attributes in relation to cultivar, age of seed and location of the seed on the seed stalk. Results indicate that the inhibitor is highly soluble in H 2 O and can be removed with as little as a half-hour aqueous wash. Soaking 30 g (∼500 seeds/g) of seed in an aerated graduated cylinder containing 100 ml distilled H 2 O for 24 hours then applied to radish, lettuce, and parsley seeds revealed complete germination inhibition of these seeds. Decreasing the soaking time did not reduce the inhibitory effects of the solution. Location of the inhibitor within the seed was found to be specific to the seed coat. The amount of inhibitor present varied with the cultivar and seed lot within that cultivar. Size and age of the seed had little effect on the amount and strength of the inhibitor. Location of the developing seed on the seed stalk effected the amount of inhibitor present. Primary umbels contained the least amount of inhibitor when compared to the secondary and tertiary umbels.

LOCATION AND REMOVAL OF NATURAL-OCCURRING GERMINATION INHIBITORS FOUND IN PARSLEY SEED