Abstract
This study was conducted at Jimma University College of Agriculture and Veterinary Medicine (JUCAVM) under controlled environmental conditions of greenhouse to determine the effects of different concentration of sodium chloride (NaCl) on germination and seedling growth of Phaseolus vulgaris L. Five concentrations of sodium chloride (o mol(distilled water), 0.1M, 0.2M,0.3M and 0.4M) with one control treatment of un-primed seeds were laid out in completely randomized design (CRD) with three replication. Data were collected on standard germination, Rate of germination, Seedling height, Shoot length, Root length and Vigor index. The result revealed that different NaCl concentrations statistically (p≤0.05) affected standard germination, Rate of germination, Seedling height, Shoot length and Vigor index I of common bean crop. The highest value of all these parameters were obtained from seed primed with 0.1M NaCl as well as when the seed primed with distilled water. However, the lowest values of these parameters were recorded on the seed primed with the highest concentration (0.4M) of NaCl and un-primed seed. More of the examined parameters were decreased with increasing of NaCl concentration. In conclusion, priming seed with 0.1M of NaCl concentration enhanced germination and seedling performance of common bean.
Highlights
The common bean (Phaseolus vulgaris L.) known as haricot bean has evolved from a wild growing vine distributed in the highlands of Central America and the Andes into a major leguminous food crop growing worldwide in a broad range of environments and croppingHttp://www.granthaalayah.com ©International Journal of Research - GRANTHAALAYAH [222-228]systems (Gepts and Debouck, 1991)
This result indicated that priming common bean seed with the highest (0.4M) concentration of NaCl negatively influenced standard germination of Common bean crop
The results of this study indicated that the growth of common bean can be affected by concentration of NaCl (Table2)
Summary
The common bean (Phaseolus vulgaris L.) known as haricot bean has evolved from a wild growing vine distributed in the highlands of Central America and the Andes into a major leguminous food crop growing worldwide in a broad range of environments and croppingHttp://www.granthaalayah.com ©International Journal of Research - GRANTHAALAYAH [222-228]systems (Gepts and Debouck, 1991). The common bean (Phaseolus vulgaris L.) known as haricot bean has evolved from a wild growing vine distributed in the highlands of Central America and the Andes into a major leguminous food crop growing worldwide in a broad range of environments and cropping. It is assumed that beans were introduced to Ethiopia in the 16th century by the Portuguese (Imru, 1985). Common bean is adapted to areas with altitudes ranging from sea level to nearly 3000 meter above sea level, m. L., mean maximum and minimum temperature of less than 32 oC and greater than 10 oC, respectively with a rainfall ranging from 350 to 700 mm well distributed over 70-90 days (Imru,1985; Amare and Haile, 1989 ). Among the Asian countries, China, Iran, Japan, and Turkey are the major producers of the common bean (Singh, 1999)
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