Characterization and Germination Performance of Lettuce Sativa by Iron Oxide Nanoparticles Seed Priming

Abstract

Increasing food availability and ensuring food security have become critical issues for nations with varying levels of economic growth. The agricultural sector plays an essential role in these developments. To cater to this, seed priming is a typical method for controlling the hydration of seeds, ensuring that the plant can consume water and proceed to the initial stage of germination. The main objective of this research is to characterise the synthesis of chemical iron oxide nanoparticles (FeNPs) and investigate the germination performance of Lactuca sativa (lettuce). Iron oxide (Fe) is important for various processes in plants, such as photosynthesis. The chemical method was chosen to synthesise the nanoparticles as it can reduce the overall cost, has a high yield, and is safe for the environment. In this experiment, two salt solutions were chosen as the reducing agents for the chemical method. The effect of seed priming with different concentrations of FeNPs (1, 2, 4, 6, 8, and 10 ppm) on seedling growth parameters such as germination rate and average shoot and root length varieties was studied on the fifth and eighth days of seedling development. Seed priming with FeNPs increased the germination rate more than control at all studied concentrations. As a result, among the 5 different concentrations, 1 ppm shows an increase in germination rate, average length of root of Lactuca sativa (lettuce) seeds, and shoot better than the others. The germination rate of 1 ppm is 80%, compared to the control at 70%. Seed priming with FeNPs was nontoxic in comparison to the control, but it decreased the amount of chlorophyll and can be used to increase the nonenzymatic antioxidant capacity during the early phases of Lactuca sativa (lettuce) seedling development. Overall, this study suggests that using FeNPs to prime the seeds of Lactuca sativa (lettuce) can potentially increase crop yield and help keep the demand for food production stable.