The effects of presowing treatment of red clover seeds with cold plasma (5 and 7 min) and electromagnetic field (10 and 15 min) on plant agronomic performance were studied. Seed treatments stimulated germination and this effect correlated with changes in the balance of seed phytohormones: a decreased amount of abscisic acid and an increased gibberellin/abscisic acid ratio. Experiments performed in rhizoboxes revealed that seed treatments stimulated root growth and root nodulation. Stressor and dose‐specific changes in the amounts of flavonoids important for communication with nitrogen‐fixing strains of rhizobacteria were detected in the root exudates. The results suggest that besides changes in plant's internal processes, the response of plants to seed treatment involves beneficial modulation of plant communication with microorganisms.
This study aimed to estimate the dependence of the effects of radish (Raphanus sativus) seed irradiation with atmospheric cold plasma (CP) on physiological seed condition or dormancy status. Seeds were treated for different durations with a scalable dielectric barrier discharge (DBD) device. The relationship between the effect of CP on germination kinetics with changes in the content of phytohormones in seeds stored for different periods of time after harvesting (1, 5, and 7 months) was estimated. CP treatment efficiently stimulated germination only in freshly harvested (not after-ripened seeds), and these changes correlated with a decrease in abscisic acid (ABA) and an increase in gibberellin (GA) content. CP treatment induced a fast decrease in ABA content and ABA/GA ratio in after-ripened seeds (5 months after harvesting) but did not stimulate germination. Primary evidence of direct ABA modification by the reactive compounds from the gaseous phase of CP was obtained.
The aim of this study was to determine the effects of pre-sowing seed treatment with cold plasma (CP) and an electromagnetic field (EMF) on the agricultural performance of two cultivars of common buckwheat (Fagopyrum esculentum Moench)—‘VB Vokiai’ and ‘VB Nojai’. For this, the effects of CP and EMF on seed germination, plant growth in the field, photosynthetic efficiency, biomass production, seed yield, and the amount of secondary metabolites and minerals in the harvested seeds were estimated. Although the percentage of seedlings that emerged under field conditions decreased by 11–20%, seed treatments strongly improved buckwheat growth and yield. Irrespective of differences in the dynamics of changes in the growth and photosynthetic activity between the two cultivars, the weight of seeds collected per plant for both cultivars was significantly higher (up to 70–97%) compared to the control. The biochemical composition of the harvested seeds (Fe, Zn, quercetin content) was also altered by seed treatments. Thus, pre-sowing treatment of buckwheat seeds with CP and EMF substantially stimulated plant growth in the field, increased biomass production, seed yield and nutritional quality. The results obtained strongly support the idea that plant seed treatment with physical stressors has great potential for use in agriculture.
Hydration of oat bran including fermentation by rye sourdough was studied. Three types of oat bran suspensions were prepared (a control, one with whole meal rye flour added, and one with rye starter added). The suspensions were incubated for 1, 2, 3 and 4 hr. β‐Glucan content and solubilities of protein and β‐glucan were analyzed. Viscosity of the supernatants of oat bran suspensions was determined. Neither the rye sourdough nor the rye flour alone had a significant effect on the total β‐glucan content of oat bran suspensions. However, the addition of rye, either as whole meal rye flour or as sourdough starter, markedly increased the solubility of β‐glucan and proteins and simultaneously decreased the viscosity of the water‐soluble fraction of oat bran suspension. This suggests that a hydrolysis of β‐glucan had occurred that could change the rheological properties of oat bran in baking and the physiological potential of oat bran in nutrition.
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