SALINITY, GERMINATION PROMOTING CHEMICALS, TEMPERATURE AND LIGHT EFFECTS ON SEED GERMINATION OF ANETHUM GRAVEOLENS L.
Keywords:
dill, germination, salinity, water uptakeAbstract
The aim of this study was to ascertain the effects of different osmotic solutions on water uptake of Anethum graveolens L. (dill) and to understand the germination behavior of the seeds in response to salinity, germination promoting chemicals, temperature, and light. For water uptake from salt solution five salinity concentrations (0.1, 0.5, 1, 2 and 3 molar NaCl) and for sucrose solution five concentrations (0.1, 0.5, 1, 2 and 3 molar) were used. Water uptake decreases when the osmotic pressure of the solution increases. A maximum water uptake was observed at 0.1 molar NaCl solutions and 0.1 molar sugar solutions in each imbibitions duration and the least at 3 molar. Temperature and time affected water uptake, and the water uptake was maximum at 20 ºC after 96 h, and the least at 30 ºC. The promotive effect of germination promoting chemicals (10 and 100 ppm IAA and GA3) was significant. An application of IAA and GA3 decreased the salinity stress up to 1.5% level. GA3 proves more effective than IAA at 0.5 and 1.0% NaCl. Seed germination of dill was influenced by temperature, and 25 ºC was found to be the optimal temperature for germination, and it was also seen that light did not significantly affect seed germination percentage at 20ºC.
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