Dependence of the legume seeds vigour on their maturity and method of harvest

Abstract

Several methods were used to study 'the vigour and viability of legume seeds (Pisum sativum L. cv. Hamil, Piston arvense L. cv. Mazurska and Lupinus luteus L. cv. Tomik) harvested at three main stages of seed repening (green, wax and full). The seeds were tested immediately after harvest (series A) and after two weeks of storage in pods (series B). It was found that: 1) the vigour of ripening legume seeds increases with maturation; 2) post-harvest storage in pods increases the degree of ripeness and. consequently. vigour; 3) seeds attain full vigour later than full viability; 4) seed leachate conductivity method gives erroneous results in assessing the vigour of immature seeds: 5) full vigour of maturing seeds of various degrees of ripeness can be determined by simultaneous application of both biological (eg. seedling growth analysis, VI) and biochemical (e.g. total dehydrogenase activity) methods.

Keywords

• vigour
• viability
• seeds of various degrees of ripeness
• legumes