Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Wyszukujesz frazę "germination percentage" wg kryterium: Temat


Wyświetlanie 1-2 z 2
Tytuł:
Towards the propagation of a critically endangered tree species Anisoptera scaphula
Autorzy:
Hossain, M.A.
Ferdous, J.
Rahman, M.A.
Azad, M.A.K.
Shukor, N.A.A.
Powiązania:
https://bibliotekanauki.pl/articles/41522.pdf
Data publikacji:
2014
Wydawca:
Polska Akademia Nauk. Instytut Dendrologii PAN
Tematy:
propagation
endangered species
tree
Anisoptera scaphula
Dipterocarpaceae
seed
sowing position
germination percentage
rooting ability
Opis:
Anisoptera scaphula (Roxb.) Kurz, the tallest tree species in Bangladesh, is critically endangered worldwide due to its poor natural regeneration. This study describes the appropriate regeneration technique for A. scaphula through seed germination and clonal propagation by stem cutting. The fastest and highest germination percentage (65) was observed in dewinged seeds sown inverted orientation with half buried position (T10) followed by dewinged seeds (62.5%) sown horizontally in full buried (T7) and delayed germination with lowest percentage (15) was in control (T0). Optimum initial growth was also shown when seedlings were developed from the seeds under T7. Both winged and dewinged seeds sown vertically in full buried or half buried position produced curved seedlings. However, dewinged seeds sown in horizontal or inverted (winged side down) position produced otherwise i.e., straight seedlings. The highest rooting percentages (63%) and maximum number of root (4.8) per cutting were obtained when one node cuttings treated with 0.8% IBA solution followed by 0.4% IBA in turn affecting for better survival and growth of rooted cuttings in the nursery conditions.
Źródło:
Dendrobiology; 2014, 71
1641-1307
Pojawia się w:
Dendrobiology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physico-chemical analysis of sugar factory effluent stress on seedling growth of black gram (Vigna mungo (L.) Hepper) varieties
Autorzy:
Elayaraj, B.
Powiązania:
https://bibliotekanauki.pl/articles/11401.pdf
Data publikacji:
2014
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
physicochemical analysis
sugar factory
effluent
plant stress
seedling
plant growth
black gram
seed
Vigna mungo
germination percentage
Opis:
The physico-chemical parameters of the content in the effluents from Rajasree sugar factory of Villupuram district have been explored and its impact on the germination and growth patterns of black gram varieties has been studied. Physico-chemical parameters included color, odour, pH, temperature, electrical conductivity, suspended solids, dissolved solids, BOD, COD, chloride, sulphate, calcium, oil and grease concentration. Germination studies was conducted with black gram seed varieties (ADT-3, ADT-5, Vamban-3, Vamban-5 and Co-6) treated with different concentrations (control, 5, 10, 25, 50, 75 and 100 % ) of sugar mill effluent. Germination studies parameters such as germination percentage, germination index, shoot length, root length, fresh and dry weight of seedlings were found to be increased up to 10 % concentration of effluent. Vigour index, tolerance index, percentage of phytotoxicity and germination index were also calculated. The above mentioned parameters were decreased with the increase of effluent concentrations (25-100 %).
Źródło:
International Letters of Natural Sciences; 2014, 12, 1
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

    Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies