Abstract
A field trial was carried out at Horticulture Research Farm, Lovely Professional University, Phagwara, Punjab during the period from February-May 2021 and 2022 to examine the effects of different seed priming treatments on number of days to germination, germination percentage (%), seedlings root length (cm), seedlings shoot length (cm), seedling length (cm), dry weight of seedling (mg), seed vigor index I (SVI-I) and seed vigor index II (SVI-II) of okra by using variety Punjab Suhawani. The study was conducted using three replications and a randomized complete block design. The treatment comprises T0: control (no priming), T1: hydro-priming, T2: priming with 5% polyethylene glycol (PEG) solution, T3: priming with 3% PEG solution, T4: priming with 5% KCl (potassium chloride) solution, T5: priming with 3% KCl solution, T6: priming with 5% MgSO4 (magnesium sulfate), T7: priming with 3% MgSO4, T8: priming with 5% NaCl (sodium chloride), T9: priming with 3% NaCl. Data on different growth, yield and quality characters were recorded to estimate the appropriate level of okra seed priming agents. Analysis of the data revealed that treatment T1 (priming with 5% PEG solution) at par with the treatment T7 (priming with 3% MgSO4 solution) shows maximum germination percentage (84.33%), seedlings root length (8.52 cm), seedlings shoot length (16.41 cm), seedling length (24.94 cm), dry weight of seedling (25.43 mg), chlorophyll content (51.27), width of pod (1.53 cm), length of pod (12.11 cm), yield t/ha (17.38), SVI-I (2102.42), SVI-II (2144.98) and minimum number of germination days (7.83) as compared to other treatments. The present investigation revealed that osmo-priming (5% PEG) optimized the okra growth, yield and quality parameters in okra followed by halo-priming (3% MgSO4).
doi: 10.17756/jfcn.2023-s1-035
Citation: Thakur V, Mal D, Gharde SK, Durlabh, Dahiya A, et al. 2023. Effect of Different Seed Priming Treatments on Seed Germination and Seedling Vigor of Okra (Abelmoschus esculentus L. var. Punjab Suhawani). J Food Chem Nanotechnol 9(S1): S271-S276.
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