Effect of Pre-sowing Magnetic Field Treatment on Some Biochemical and Physiological Processes in Faba Bean (Vicia faba L. spp. Minor)

Anna Podleśna,Janusz Podleśny,Jolanta Bojarszczuk

doi:10.1007/s00344-019-09920-1

Anna Podleśna, Janusz Podleśny + Show 1 more

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https://doi.org/10.1007/s00344-019-09920-1

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Abstract

The aim of this paper was to determine the changes in some biochemical and physiological processes, which occurred in seeds and seedlings of faba bean and to evaluate the germination dynamics and plant emergence after pre-sowing seeds treatment with a magnetic field. The study was carried out on Petri dishes in climatic chambers of the company HERAEUS (Germany). Each plate was lined with filter paper and 80 seeds of faba bean were sown. The paper was sprayed with the same amount of distilled water in each plate. Treatment of seeds significantly increased the activity of amylolytic enzymes in faba bean seeds and seedlings. The greatest differentiation in enzymatic activity between stimulated and nontreated seeds was noted after 96 h from the time of sowing. Seeds treated with the magnetic field showed greater dynamics of weight at the time of imbibition than nontreated seeds. Treating of seeds with a magnetic field considerably increased the amount of indole-3-acetic acid and gibberellic acid in germinating seeds, above-ground parts and in roots of faba bean seedlings. The pre-sowing treatment with a magnetic field had favorable effects on the growth and development of seedlings.

Highlights

An important factor in crops is the quality of seeds that determines their germination and the vigor of seedlings grown from them (Rochalska 2002)
More attention has been paid to physical factors, which may be used in the process of seed preparation (Delibatlova and Ivanova 2006; Hernandez et al 2010; Gładyszewska 2011; Govindaraj et al 2017; Samuilov and Garifullina 2007; Szajsner et al 2017)
Treating the seeds with a magnetic field increased the activity of amylolytic enzymes in seeds and seedlings of faba bean

Summary

Introduction

An important factor in crops is the quality of seeds that determines their germination and the vigor of seedlings grown from them (Rochalska 2002). Some studies are currently being conducted with various methods for seed improvement (Florez et al 2007; Khawar et al 2010; Marinkoviæ et al 2008; Perveen et al 2011; Zia et al 2012). More attention has been paid to physical factors, which may be used in the process of seed preparation (Delibatlova and Ivanova 2006; Hernandez et al 2010; Gładyszewska 2011; Govindaraj et al 2017; Samuilov and Garifullina 2007; Szajsner et al 2017). The prevailing view is that physical factors stimulating seeds to germinate act only on the course of physiological and biochemical Conducting such a study in this species seems to be justified due to the relatively low and variable yields over the years, often due to high sensitivity to weather conditions and poor seeding quality resulting, among others, from the high susceptibility of beans to diseases and pests

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