The effects of sodium azide on seed germination and seedling growth of chili pepper (Capsicum annum L. cv. Landung)

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Yafizham^1 ; Herwibawa, B.^2

Laboratory of Ecology and Crop Production, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia^1

Laboratory of Physiology and Crop Breeding, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia^2

关键词: Chili pepper;    Distilled water;    germination;    Germination percentages;    Laboratory conditions;    Microsoft office excel;    Phosphate buffers;    Seed germination;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012052/pdf
DOI  :  10.1088/1755-1315/102/1/012052

来源: IOP

【 摘 要 】

This study was aimed to determine the effects of sodium azide on the performance of chili pepper. Dry seeds from pure lines of chili pepper cv. Landung were used in this experiment. Each set containing 50 seeds was placed in nylon fishner bags, washed in flowing water and soaked in distilled water for four hours. After soaking, four sets of seeds were dabbed dry with tissue paper and were treated for two hours at 300C in appropriate solution of 0, 0.10, 0.20, 0.40, 0.80, 1.60 mM sodium azide with phosphate buffer at pH 3. After treatment, the seeds were germinated in plastic boxes containing sterilized sand and kept under laboratory condition by supplied with water everyday. The seeds for M1germination percentage, seedling height, plant height and number of leaves were recorded 30 days and 60 days after treatment, respectively. Seeds which radicle emerged were considered germinated, the seedling and plant height were measured from the tip of primary root to the base of the first leaf pair, and the number of leaves were counted for only fully expanded leaves. A completely randomized block design in four replicates was used throughout the experiment. Data obtained were analysed for range, mean, standard of deviation, and percent of control using Microsoft Office Excel 2007 software. It was concluded that different doses of sodium azide influenced the performances of chili pepper cv. Landung. Very low doses of sodium azide (0-1.60 mM) might be used to study the improvement of chili pepper diversity.