Determination of an optimal priming duration and concentration protocol for pepper seeds (Capsicum annuum L.)

Abstract

Seed priming is a simple pre-germination method to improve seed performance and to attenuate the effects of stress exposure. The objective of this study was to determinate an optimal priming protocol for three pepper cultivars (Capsicum annuum L.): 'Beldi', 'Baklouti' and 'Anaheim Chili'. Seeds were primed with three solutions of NaCl, KCl and CaCl 2 (0, 10, 20 and 50 mM) for three different durations (12, 24 and 36h). Control seeds were soaked in distilled water for the same durations. After that, all seeds were kept to germinate in laboratory under normal light and controlled temperature. Results indicated that priming depends on concentration, duration and cultivar. The best combinations that we obtained were: KCl priming (10 mM, 36h) for 'Beldi' cultivar, CaCl 2 priming (10 mM, 36h) for 'Baklouti' cultivar and finally NaCl priming (50 mM, 24h) for 'Anaheim Chili' cultivar. Generally, priming had an effect on total germination percentage, mean germination time, germination index and the coefficient of velocity compared to control seeds. The beneficial effect of seed priming could be used for improving salt tolerance on germination and early seedling growth for pepper cultivar. Predobdelava semen pred kalitvijo je preprosta metoda za izboljšanje kalitve semen in zmanjšanje učinkov izpostavljenosti stresu. Predmet raziskave je bil izdelava optimalnega protokola predobdelave semen za tri sorte paprike (Capsicum annuum L.): 'Beldi', 'Baklouti' and 'Anaheim Chili'. Semena so bila pred kalitvijo obdelana z raztopinami NaCl, KCl in CaCl 2 (0, 10, 20 in 50 mM) v treh različnih trajanjih (12, 24 in 36h). Kontrolna semena so bila za enak čas namočena v destilirano vodo. Po predobdelavi je bil z vsemi semeni narejen kalitveni test v laboratoriju pri sobni svetlobi in nadzorovani temperaturi. Rezultati so pokazali, da je učinek predobdelave odvisen od koncentracije in vrste raztopin, trajanja predobdelave in sorte. Najboljša kalitev je bila dosežena pri predobdelavi s KCl (10 mM, 36h) za sorto 'Beldi', s CaCl 2 (10 mM, 36h) za sorto'Baklouti' in z NaCl (50 mM, 24h) za sorto 'Anaheim Chili'. V splošnem je imela predobdelva v primerjavi s kontrolo učinek na odstotek kalitve, povprečen čas kalitve, kalitveni indeks in koeficient hitrosti kalitve. Blagodejni učinek predobdelave semen bi lahko uporabljali za izboljšanje tolerance kalitve na slanost in hitrejšo zgodnjo rast sadik različnih sort paprike.

Optimizing in vitro germination of Capsicum baccatum L. seeds through a multifactorial experimental design

“…KNO 3 ) as indicated in studies on the ex vitro seed germination of several species including Capsicum and that have shown variable germination patterns and seedling emergence (Aloui, Souguir, & Hannachi, 2014;Batista et al, 2015;Cortez-Baheza et al, 2011;Maiti, Rajkumar, Jagan, Pramanik, & Vidyasagar, 2013;Smith & Cobb, 1991). Among the most diverse treatments suggested in the literature (water, NaCl, CaCl 2 , KCl, PEG, KNO 3 , GA 3 , e.g.)…”

Improving Dormancy and Germination of Piqu&iacute;n Chili Pepper (C<em>apsicum annuum</em> var. <em>glabriusculum</em>) by Priming Techniques

“…Factorial halopriming was accomplished by imbibing 5 g of seed at 25 °C in darkness for (24, 48 or 72 h) under an aerated solution of (KNO3, K2SO4, NH4NO3, KCl, (NH4)2SO4 or NH4Cl) at -5, -10 or -15 atm (-0.5; -1.0 or -1.5 MPa respectively) of osmotic potential (Ψs) to prevent seeds from entering the phase III of hydration (growth) [19,36,38]. Solutions were prepared by dissolving different salts in 250 ml Erlenmeyer glasses containing 100 mL of distilled water [39].…”

“…Seeds from different wild population were disinfected, as separate seed lot, in 1% sodium hypochlorite solution for 15 min. to eliminate seed borne microorganisms[35,36].…”

Relieving Dormancy and Improving Germination of Piqu&iacute;n Chili Pepper (C<em>apsicum annuum</em> var. <em>glabriusculum</em>) by Priming Techniques

“…at room temperature. The seeds were 100 then slowly dried at 25 ºC for 2 days until they reached their original moisture content (∼7-9%) and 101 stored until capsaicinoids content determinations and germination test were carried out [27,28].…”

“…Factorial halopriming was accomplished by imbibing 5 g of seed at 25 °C in darkness for (24, 48 or 72 112 h) under an aerated solution of (KNO3, K2SO4, NH4NO3, KCl, (NH4)2SO4 or NH4Cl) at -5, -10 or -15 113 atm (-0.5; -1.0 or -1.5 MPa respectively) of osmotic potential (Ψs) to prevent seeds from entering the 114 phase III of hydration (growth) [27,29]. Solutions were prepared by dissolving different salts in 250 115 ml Erlenmeyer glasses containing 100 mL of distilled water [30].…”