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

Abstract

This research was conducted to determine the effects of two biostimulants (humic acid and biozyme) or three different salt (NaCl) concentrations at the temperature 10, 15, 20 and 25°C on parsley, leek, celery, tomato, onion, lettuce, basil, radish and garden cress seed germination. Two applications of both biostimulants increased seed germination of parsley, celery and leek at all temperature treatments. Germination rate decreased depending on high salt concentrations. At different salt and temperature levels garden cress was characterised by the highest germination percentage compared to other vegetable species.Interactions between NaCl concentrations and temperatures, as welI as biostimulants and temperatures were significant at p=0.001 in for all vegetable species except onion in NaCl concentrations and temperatures compared to that of the control.

Keywords

• Vegetable seed germination
• salt
• biostimulant
• temperature