Seed Priming Influence on Growth, Yield, and Grain Biochemical Composition of Two Wheat Cultivars
- سال انتشار: 1399
- محل انتشار: مجله علوم و فناوری کشاورزی، دوره: 22، شماره: 3
- کد COI اختصاصی: JR_JASTMO-22-3_022
- زبان مقاله: انگلیسی
- تعداد مشاهده: 85
نویسندگان
School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu, South Korea.
Department of Earth and Environmental Science, Faculty of Science, Botswana International University of Science and Technology, Palapye, Botswana.
School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu, South Korea.
چکیده
The influence of seed priming on the growth, amino and fatty acids contents of two wheat (Triticum aestivum L.) cvs. Keumkang and Backjung were evaluated through pot experiments in greenhouse and at field conditions. Four priming treatments involving three soaking media: ۲.۵% potassium Chloride (KCl), ۱% potassium Sulfate (K۲SO۴), distilled water (H۲O) and unprimed (dry seeds) as the control were laid out in a randomized complete block design with four replications for each experimental condition. Under greenhouse condition, ۱% K۲SO۴ priming enhanced growth and yield of wheat, while ۲.۵% KCl reduced the dry matter yield in Keumkang, but not in Backjung. In field condition, ۱% K۲SO۴ improved the growth of both cultivars and increased the yield of Backjung, while ۲.۵% KCl in Keumkang had the lowest yield. Overall, this study showed that seed priming with ۲.۵% KCl and ۱% K۲SO۴ triggered specific changes in the Amino Acids (AA) and Fatty Acids (FA) compositions in grain and had carry-over effects on the plant’s metabolic adjustments, which were specific to the cultivar and the growing environmental conditions. The compositional changes in AA and FA induced by seed priming have a profound impact on grain and flour quality of wheat.کلیدواژه ها
Amino acid profile, Fatty acid profile, Potassium chloride, Potassium sulfate, Triticum aestivum L.اطلاعات بیشتر در مورد COI
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