Informacja

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

Wyszukujesz frazę "HYDRO" wg kryterium: Temat


Wyświetlanie 1-2 z 2
Tytuł:
The impact of seed priming and aging on physiological performance of chickpea under different irrigation treatments
Autorzy:
Hosseinzadeh-Mahootchi, Ayda
Ghassemi-Golezani, Kazem
Powiązania:
https://bibliotekanauki.pl/articles/2199712.pdf
Data publikacji:
2012-12-20
Wydawca:
Instytut Hodowli i Aklimatyzacji Roślin
Tematy:
chickpea
hydro-priming
membrane stability
relative water content
stomatal conductance
Opis:
A sub-sample of chickpea (Cicer arietinum L. cv.ILC482) seeds was kept  as control and two other sub- samples were aged at 40 °C for 3 and 5 days. Consequently, three seed lots with different levels of vigor were provided. These seed lots were soaked in distilled water at 15°C for 12 and 18 hours and then dried back to initial moisture content at a room temperature of 20-22°C. Then seeds were sown in the field as split plot factorial based on RCB design. Hydro-priming improved leaf chlorophyll content index of plants from different  seed  lots.  Hydro-priming also  enhanced  stomatal  conductance of plants  from all  seed  lots under all  irrigation  levels,  but this  advantage for plants  from low vigor seed  lots  particularly under limited  irrigations  was higher  than that  for other  treatments. Plants  from high vigor seed  lot under different irrigation treatments had higher relative water content, compared with those from low vigor seed lots. Hydro-priming improved relative water content, membrane stability and grain yield of chickpea plants from different  seed lots  under various  irrigation treatments. It was concluded that hydro-priming to some extent can repair aged seeds and improve their performance under different irrigation treatments.
Źródło:
Plant Breeding and Seed Science; 2012, 67; 13-26
1429-3862
2083-599X
Pojawia się w:
Plant Breeding and Seed Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Some Physiological Responses and Yield of Maize Affected by Seed Aging and Priming Duration
Autorzy:
Ghassemi-Golezani, Kazem
Mamnabi, Sohrab
Powiązania:
https://bibliotekanauki.pl/articles/2199933.pdf
Data publikacji:
2020-06-30
Wydawca:
Instytut Hodowli i Aklimatyzacji Roślin
Tematy:
aging
grain yield
harvest index
hydro-priming
leaf area index
maize
Opis:
Seeds of maize (cv. SC AR68) were divided into three sub-samples, one of which with a 100% germina-tion was kept as high vigor seed lot (V1). The other two samples were artificially aged at 40°C for 2 and 3 days, reducing normal germination to 98% (V2) and 93% (V3), respectively. Each of these samples was subse-quently divided into four sub-samples, one of which was kept as unprimed and three other samples were hy-dro-primed at 15°C for 7, 14 and 21 h, and then their moisture content reduced to about 20% in a room at 20–22°C. The experiment was undertaken in 2016 as factorial based on randomized complete block design in three replicates. seed aging and hydro-priming had no significant effects on leaf temperature, Fv/Fm, CCI and plant biomass due to regular irrigation. Seed aging reduced, but hydro-priming enhanced LAI, grain yield and harvest index of the resultant plants. Grain yield of plants from high vigor seed lot (V1) was 23.5% and 64.5% greater than that of V2 and V3 plants. Seed hydro-priming for 21 h also increased grain yield of maize by about 32%. Therefore, hydro-priming for 21 h is the best pretreatment to improve field performance and yield of maize.
Źródło:
Plant Breeding and Seed Science; 2019, 79; 63-70
1429-3862
2083-599X
Pojawia się w:
Plant Breeding and Seed Science
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