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1

Prediction of viability of leek [Allium porrum] seeds by a new test

100%
Guvenc I., Kaymak H. C.
Acta Agrobotanica
|
2003
|
tom 56
|
nr 1-2
The objective of this research was to determine the suitability of boiling water test in the prediction of seed viability in leek seed and to compare this test with standard germination and vigour test. Basic principle of boiling water test is the evaluation of radicle protrusion from the seeds immersed to boiling water for certain time. The viability of aged and unaged leek seeds in boiling water test was correlated with standard germination and vigour test. In this research, the mean germination of unaged leek seeds varied from 29,63% to 70,18% depending on the cultivars. While the range of boiling water test in unaged leek seeds was between 35,57% to 51,06%, the range for emergence was between 27,63% to 72,05%. The viability of aged and unaged leek seeds in boiling water test was correlated with standard germination test. According to the results of this research, it might be assessed that boiling water test is a rapid and simple method to measure seed viability by evaluating radicle protrusion of leek seeds in boiling water. In conclusion, boiling water test as a new viability test for leek seed could be used as a rapid method for determining the viability in leek seeds.
2
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Relations between boiling water test, standard germination test and field emergence of leek (Allium porrum L.) and onion (Allium cepa L.) seeds

81%
Guvenc I., Kaymak H. C., Duman S.
Acta Agrobotanica
|
2009
|
tom 62
|
nr 2
The aim of this study was to determine relations occurring between boiling water test, standard germination test and field emergence of leek (Allium porrum L.) and onion (Allium cepa L.) seeds. In this study, seeds of six lots (‘Kalem’, ‘Ala’, ‘Ínegöl-A, B, C and D’) from three cultivars of leek and seven onion cultivars (‘Early Texas Grano’ (ETG), ‘Panku’, ‘Storm’, ‘Banko’, ‘Aki’, ‘Kisagün’ and ‘Banka’) seeds were used as plant material and their viability was evaluated in boiling water test (BWT), standard germination test (SGT) and field emergence (FE). The percentage of field emergence was evaluated at three sowing times: 20 May (FE-I), 10 June (FE-II) and 20 July (FE-III). The mean germination of leek seeds varied from 77.5% to 100.0% and from 36.0% to 61.0% in SGT and BWT, respectively. While the range of results obtained in the boiling water test was from 38.5% to 60.0%, the range of results of the standard germination test was from 81.0% to 100.0% in onion seeds. The range of field emergence was between 18.5% (‘Kisagün’, FE-III) and 72.0% (İnegöl-C’, FE-II). Besides, the boiling water test was correlated highly significantly with SGT (r = 0.670**), FE-I (r = 0.923**), FE-II (r = 0.906**) and FE-III (r = 0.939**) in leek seeds. Similarly, BWT showed positive correlation with SGT (r = 0.568**), FE-I (r = 0.844**), FE-II (r = 0.933**) and FE-III (r = 0.858**) in onion seeds. In conclusion, the boiling water test is a new and reliable technique to test seed viability and it has a great potential to test rapidly germination and field emergence of leek and onion seeds at different sowing times.
3

The effects of different salt, biostimulant and temperature levels on seed germination of some vegetable species

80%
Yildirim E., Dursun A., Guvenc I., Kumlay A. M.
Acta Agrobotanica
|
2002
|
tom 55
|
nr 2
This research was conducted to determine the effects of two biostimulants (humic acid and biozyme) or three different salt (NaCI) concentrations at the tempera"'15, 20 and 25" C on parsley, leek, celery, tomato, onion, lettuce, basil, radish seed germination. Two applications of both biostimulants increased 'nation of parsley, celery and leek at all temperature treatments. Germination rate decreased depending on high salt concentrations. At different salt and temperature garden cress was characterised by the highest germination percentage to other vegetable species. Interactions between NaCl concentrations and temperatures, as well as biostimulants and temperatures were significant at p = 0.001 in for all vegetable species except onion in NaCl concentrations and temperatures that of the control.
4

Effects of different levels of humic acid on seedling growth and macro and micronutrient contents of tomato and eggplant

80%
Dursun A., Guvenc I., Turan M.
Acta Agrobotanica
|
2002
|
tom 55
|
nr 2
As opposed to direct sowing, production of seedlings of vegetable crops for .ting is commonly practiced by vegetable growers. This study was undertaken to determine the effects of humic acid on the growth and the macro and micro contents in tomato (Lycopersicon esculentum) and eggplant (Solanum melongena var. esculentum) seedlings under greenhouse conditions. Different levels of :humanic acid (50, 100, 150, 200 ml 1-1) were applied to growing media (peat) after transplanting of examined seedlings of the species every ten days by the time of planting.The highest growth rate for leaf stem and root growth were obtained at 50 and l00 ml-1 HA and 50, 100, 150 ml 1-1 HA for tomato and eggplant seedlings, :Y as compared to the control.. The highest content of macro and micronutrient contens were obtained at 100 ml 1-1 HA and 200 ml l-1 HA for tomato and eggplantseedlings, respectively as compared to the control.
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