Influence of temperature and substrate on chia seeds germination

Abstract

The use of chia seeds as food is increasing as well as its culture, which leads to the need for quality monitoring of seeds and the establishment of standards for such, non-existent in Brazil. This paper evaluates the effect of two temperatures (18 and 25 °C) and three substrates (between-paper, on-paper and paper-roll) on chia seed germination. A completely randomized design in 2 x 3 factorial arrangement with four replications of 100 seeds was carried out. Each replicate was individually wrapped in gearbox box kept in chambers of BOD (18 °C) and Mangelsdorf (25 °C). The evaluation of the percentage of germination was performed on 7 and 14 days by counting the germinated seeds. There was no interaction between factors and the temperature of 25 °C showed better results for the germination of chia seeds (95%), regardless of substrates. The paper-between substrate performed best showing 84% germination at 18 °C.Additional keywords: Salvia hispanica; seeds quality; viability. ResumoO uso das sementes de chia na alimentação está aumentando, assim como seu cultivo, que leva à necessidade de monitoramento de qualidade de sementes bem como ao estabelecimento de normas para tal, inexistentes no Brasil. Objetivou-se com o presente trabalho avaliar o efeito de duas temperaturas (18 e 25 °C) e três substratos (entre papel, sobre papel e rolo de papel) em testes de germinação de sementes de chia. Adotou-se o delineamento inteiramente casualizado, em esquema fatorial (2 × 3), com quatro repetições de 100 sementes. As repetições foram acondicionadas em câmara do tipo BOD (18 °C) e germinadores Mangelsdorf (25 °C). A avaliação da percentagem de germinação foi realizada aos 7 e aos 14 dias, mediante a contagem das sementes germinadas. Houve interação entre os fatores, sendo que a temperatura de 25 °C apresentou melhores resultados para a germinação das sementes de chia (95%), independentemente dos substratos. Com a temperatura de 18 °C, o substrato entre papel teve o melhor desempenho, apresentando 84% de germinação.Palavras-chave adicionais: qualidade de sementes; Salvia hispanica; viabilidade.

Chia (Salvia hispanica L.) Seed Soaking, Germination, and Fatty Acid Behavior at Different Temperatures

“…Likewise, final germination was quite similar between their results and ours. Other studies also support the influence of temperature as the main indicator associated with chia seed germination [48,[64][65][66][67][68].…”

Matriconditioning effect on the physiological performance of chia seeds (Salvia hispanica L.)

“…Made according to RAS (Ministério da Agricultura, Pecuária e Abastecimento, 2009), with four replications of 100 seeds, distributed in plastic boxes (gerbox), in two filter paper sheets moisturized with distilled water in the proportion of 2.5 times the papers' mass. After seeding, the plastic boxes were kept at a temperature of 25°C for 14 days (Possenti et al, 2016). Simultaneously, the first germination count was evaluated seven days after the installation of the test.…”

“…Its consumption can be of whole seeds, oils, or flours (Ixtaina et al, 2011;Capitani et al, 2012). However, although the Rules for Seed Analysis (Ministério da Agricultura, Pecuária e Abastecimento, 2009) establish parameters for germination tests and quality control, few studies focused on chia seed technology (Possenti et al, 2016), e.g., the imbibition curve behavior and the physiological performance of seeds submitted to the physiological conditioning.…”

Moisture regime during the germination of chia seeds (Salvia hispanica L.)

“…В мировом сообществе проводился ряд исследований по проращиванию семян чиа в зависимости от фактора температуры и светового фактора [17][18][19], а также изучено влияние солевого стресса [20][21][22], исследования влияния объема добавленной воды на способность семян к получению проростков не проводились.…”

“…Постоянные температуры 20 или 25°C определяются как оптимальные. Отмечено, что световой фактор не оказывает влияния на семена, но саженцы лучше накапливают сухое вещество в присутствии света [17][18][19]. Согласно исследованиям, семена чиа умеренно толерантны к определенным уровням солености, однако более высокие или низкие значения могут быть губительны, особенно на ранних стадиях развития рассады [20][21][22].…”