Growth, Yield, Seed and Seedling Quality Parameters of Rapeseed-mustard Varieties under Different Seed Priming Options
International Journal of Environment and Climate Change,
Rationale: Crop production and quality of produce get affected by drought, stand establishment and low availability of nutrients. Apart from various prevailing methods, seed treatment through priming now-a-days has been found to noticeably improve crop establishment for increasing seed yield and quality.
Aim: To study the effect of various seed priming options on rapeseed-mustard varieties.
Place of Study: A field experiment was conducted at AB Block Farm, Bidhan Chandra Krishi Viswavidyalaya, Kalyani, Nadia, West Bengal, India during winter season of 2017-2018.
Methodology: Experiment comprised six rapeseed-mustard varieties (Anushka, Sanchita, TBM-143,TBM-204, Kranti and Pusa Bold) in main plot and five seed priming options (KH2PO4 @ 0.15 mol 100 ml water-1 5 g seeds-1, KNO3 @ 0.1 mol 100 ml water-1 5 g seeds-1, PEG 6000 @ -0.3 MPa 100 ml water-1 5 g seeds-1, hydro priming @ 100 ml 5 g seeds-1 and control) in subplot, replicated thrice in a split plot design. Observations on growth and yield contributing parameters were recorded from the field. Further, various quality parameters of seed and seedlings were evaluated in the laboratory. Data on all the parameters were finally statistically analyzed.
Results: Among the varieties, Pusa Bold performed better in terms of growth, yield contributing parameters and seed yield under seed priming through either KH2PO4 @ 0.15 mol 100 ml water-1 5 g seeds-1 or PEG 6000 @ -0.3 MPa 100 ml water-1 5 g seeds-1. Seed and seedling quality parameters such as root and shoot lengths, seedling fresh and dry weights, germination % and vigour index were also improved under the same.
Conclusion: Cultivation of mustard variety, Pusa Bold by seed priming through any of those two chemicals (KH2PO4 or PEG 6000) can be recommended for New alluvial zone of West Bengal, India.
- seed priming
- seed quality
- seed yield
How to Cite
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