Agricultura (Dec 2022)

EFFECT OF SPIRULINA SPP. EXTRACTS ON TOMATO AND ONION SEED GERMINATION

  • Emilia Iuliana Neag,
  • Zamfira Stupar,
  • Cecilia Roman

DOI
https://doi.org/10.15835/agr.v124i3-4.14437
Journal volume & issue
Vol. 124, no. 3-4

Abstract

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The study aimed to evaluate the effect of Spirulina spp. extracts on tomato and onion seeds germination. The tomato and onion seeds were soaked in different Spirulina spp. extracts for 5 days. The relative seeds germination (RSG), relative root growth (RRG), germination index (GI), germination rate (GR), and germination potential (GP) were calculated. GR reached 86.7 % for the tomato seeds treated with 0.2 g/100 mL, followed by 80.0 % for the tomato seeds treated with 0.4 g/100 mL and 66.7 % for the tomato seeds treated with 0.6 g/100 mL and 0.8 g/100 mL extract. For onion seeds, the highest GR value (40.0 %) was obtained for the seeds treated with 0.4 g/100 mL extract, while the lowest (20.0 %) was obtained for the seeds treated with 0.6 g/100 mL and 0.8 g/100 mL extract. The highest GI for tomato seeds, after 5 days, was 50.0 % (0.2 g/100 mL extract), followed by 40.4 % (0.4 g/100 mL extract), 24.0 % (0.6 g/100 mL extract), while the lowest value was 14.4 % (0.8 g/100 mL extract). The GI for onion seeds, after 5 days, was 33.3 % for 0.2 g/100 mL extract, 40.0 % for 0.4 g/100 mL extract, 20.0 % for 0.6 g/100 mL extract and 13.3 % for 0.8 g/100 mL extract.

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