Priming Uygulamalarının Farklı Gelişim Dönemlerindeki Patlıcan Tohumlarının Canlılık ve Kalitesi Üzerine Etkisi

Yıl 2020, Cilt: 2 Sayı: 2, 348 - 369, 15.12.2020

Yasemin Çelik , Burcu Begüm Kenanoğlu

https://doi.org/10.47898/ijeased.801324

Cited By: 1

Öz

Bu araştırmada, Kemer 27 patlıcan çeşidine ait tohumların hidropriming (HP), osmopriming (OP) ve termopriming (TP) uygulamalarının tohum kalitesi üzerine etkileri araştırılmıştır. Kemer 27 (K) çeşidinin farklı olgunluk seviyelerinde hasat edilen (çiçeklenmeden sonraki 50,55,60,70,80 ve 90. gün) tohumları 35 ve 150C’de 8 saat (4:4 sa/karanlık-aydınlık koşulda) süre boyunca, %10’luk PEG-6000 ile OP, 35 ve 15 0C’de 8 saat (4:4 sa/karanlık-aydınlık koşulda) sürede saf su ile HP ve 50°C’de 2 farklı sürede (15 ve 30 dakika) su banyosunda TP işlemleri uygulanmıştır. Tüm kontrol ve uygulama gruplarında tohum nem miktarlarındaki değişim belirlenmiştir. Denemeler sonucunda, patlıcan tohumlarının priming uygulamaları ile canlılık (ortalama çimlenme oranı ve süresi, kök-sürgün uzunlukları, nem değişimleri) kriterleri değerlendirilmiştir. Genel olarak incelenen parametrelere göre priming olumlu etkisi tohumların olgunluğu ile ilişkili bulunmuştur. Yapılan Duncan testi sonuçlarına göre toplam ve normal çimlenme oranları (%) ile nem miktarları (%) açısından hasat zamanı, priming ve interkasiyonları arasındaki farklılığın istatistiki olarak değişken düzeylerde önemli (p≤0.05, 0.01) olduğu belirlenmiştir. Kök ve sürgün uzunlukları (mm) bakımından ise hasat zamanları arasındaki farklılık istatistiksel olarak anlamlı bulunmuştur (p<0.01). Bu çalışma ile patlıcan tohumlarında kullanılan özellikle TP uygulaması diğer priming metotlarına göre çimlenme performansı üzerine daha etkili olmuştur. Kimyasal madde olmadan yapılan bu teknik girdi masraflarını da azalttığı için özellikle organik üretimde kullanılacak tohumlar için alternatif bir uygulama olarak önerilebilir.

Anahtar Kelimeler

Solanum melongena L, Hidropriming, Ozmopriming, Termopriming, Çimlenme performansı

Teşekkür

Bu çalışma birinci yazarın ikinci yazar danışmanlığında hazırlandığı yüksek lisans tezinin bir bölümünden üretilmiştir.

The Effect of Priming Treatments on Vitality and Quality of Eggplant Seeds in Different Maturity Periods

Öz

In this research, the effects of hidropriming (HP), ozmopriming (OP) and thermopriming (TP) treatments on seed quality in Kemer 27 eggplant variety seeds were investigated. Eggplant cv..Kemer 27 (K) seeds which harvested at different maturity levels (50,55,60,70,80 and 90. days after flowering) were subjected to OP treatments at 15 and 35 0C for 8 hours (4:4 / in the dark-light condition) with 10% PEG-6000 solution, HP treatments at 15 and 35 0C (4:4 / dark-light condition) for 8 hours with distilled water and TP treatments were applied in water bath for two different times (15 and 30 minutes) at 50 °C. Change of seed moisture levels were determined in control and priming groups in all cultivars. At the end of the experiments; all priming treatments of eggplant seeds were evaluated on the basis of viability (mean germination rate and time, seedling root-shoot length, changes of moisture). Generally, when the analyzed parameters were evaluated, it was seen that the priming positive effect was related to the maturity of the seeds. According to Duncan test results, it was determined that the difference between harvest time, priming and interactions in terms of total and normal germination rates (%) and moisture content (%) was statistically significant (p≤0.05, 0.01) at varying levels. Regarding to the root and shoot lengths (mm), the difference between harvest times was found to be statistically significant (p <0.01). With this study, especially TP treatment used in eggplant seeds was more effective on germination performance than other priming methods. This technique, which is made without chemicals, can be applied especially in organic seeds as it also reduces input costs.

Anahtar Kelimeler

Solanum melongena L, Hydropriming, Osmopriming, Thermopriming, Germination performance

Kaynakça

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