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Effect of activated charcoal, growth supplements and storage on removing dormancy, germination indices and vigour of Ash (Fraxinus excelsior L.) | Abstract
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Abstract

Effect of activated charcoal, growth supplements and storage on removing dormancy, germination indices and vigour of Ash (Fraxinus excelsior L.)

Author(s): Meisam Mojarabi, Seyed Mohammad Hosseini Nasr, Hamid Jalilvand, Yahya Kooch

In order to conquest of ash seed dormancy, we used seeds of this species that were collected from Haftkhal region, northern Iran, during 2005, 2007 and 2008 years by Forest Seed Center of Khazar (FSCK). Seeds were sterilized with mercuric colorid 1% for 20 min, and using 70% ethanol for 30 sec. Then half of seeds put in Gibberellic acid 500 mg/l density, the other half of seeds put in sterile distilled water for 24 hours. Then each group of seeds cultured on MS and enrich - MS medium with Ascorbic acid, Casein hydrolisat and yeast each 100 mg/l and 5 mg/l activated charcoal. In general for each year seeds 6 treatments, for each treatment 5 replication and in each replication 6 ash seeds have been cultured. Analysis of variance is showing that storage period had an influence on germination index in %5 confidence limit. Also for plantlet length, germination index and vigour after that period had a difference in %1 confidence limit. In this study the most desirable period for seed storage was 1 year, so after this period the germination index percentage (%14.815), plantlet length (2.766 mm) germination rate (2.601), germination index (0.756) and vigour (2.676) had increased. Also we observed meaningful difference on %1 confidence limit for effect of treatments for all those values, which in treatment number 6 with using Giberlic acid, growth supplement and activated charcoal showed an increasing in the germination percentage (%53.706), plantlet length (6.49 mm), germination rate (7.584), germination index (4.235) and vigour (8.351). In analyses variance any meaningful differences observed between seed storage and kind of treatments.