Open AccessDependence of the legume seeds vigour on their maturity and method of harvest
Author(s) -
S. Grzesiuk,
Ryszard J. Górecki
Publication year - 2014
Publication title -
acta societatis botanicorum poloniae
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.297
H-Index - 29
eISSN - 2083-9480
pISSN - 0001-6977
DOI - 10.5586/asbp.1989.028
Subject(s) - legume , ripeness , biology , sativum , ripening , germination , horticulture , pisum , seedling , agronomy , botany
Several methods were used to study 'the vigour and viability of legume seeds (Pisum sativum L. cv. Hamil, Piston arvense L. cv. Mazurska and Lupinus luteus L. cv. Tomik) harvested at three main stages of seed repening (green, wax and full). The seeds were tested immediately after harvest (series A) and after two weeks of storage in pods (series B). It was found that: 1) the vigour of ripening legume seeds increases with maturation; 2) post-harvest storage in pods increases the degree of ripeness and. consequently. vigour; 3) seeds attain full vigour later than full viability; 4) seed leachate conductivity method gives erroneous results in assessing the vigour of immature seeds: 5) full vigour of maturing seeds of various degrees of ripeness can be determined by simultaneous application of both biological (eg. seedling growth analysis, VI) and biochemical (e.g. total dehydrogenase activity) methods