EXUDATE pH AND FLOODING TESTS TO EVALUATE THE PHYSIOLOGICAL QUALITY OF SOYBEAN SEEDS

Abstract

The present study aimed to assess the variations in the parameters of the exudate pH and flooding tests to evaluate the physiological quality of soybean seeds. We subjected the lots of soybean seeds to germination, emergence, exudate pH, and flooding tests. Further, water content of the seeds, first count of germination, and emergence speed index were also determined. The exudate pH test studied the variations in the soaking period and temperature, while the flooding test assessed the variations in the amount of water and temperature at different periods of immersion. The experiment design was completely randomized. The results were presented as means and were compared using the Scott-Knott test at 5% probability. The Pearson’s correlation coefficient between the exudate pH and emergence of seedlings, and also between the flooding test result and emergence of seedlings were calculated. The results of the study indicated that the exudate pH test can be used to evaluate the physiological quality of soybean seeds after 30 min of imbibition at 20 °C. Further, the flooding test was efficient in evaluating the vigor of soybean seeds after 4 h of immersion either in 50 mL of distilled water at 25 °C or in 75 mL of distilled water at 30 °C.

TEST OF EXUDATE pH IN RICE SEEDS

“…On the other hand, the less deteriorated seeds leach less, providing lower buffering power in the imbibition water AMARAL, 1994). Several studies in the literature confirm the efficiency of the pH test of the exudate to evaluate seed vigor as observed in peas (MURCIA; CROVO; CROMENTE, 2018) and soybean (THEODORO et al, 2018).…”

“…The results obtained by Matos, Martins and Martins (2009), in Copaiba langsdorffi seeds, confirm the efficiency of the pH test of the exudate at 25 °C, but with 30 minutes of imbibition. In soybean seeds, however, it was verified that the exudate pH test can be used to evaluate the physiological potential, which should be carried out at 20 ºC for 30 minutes of imbibition (THEODORO et al, 2018).…”