Farklı Sürelerde Depolanan Maş Fasulyesi Tohumlarında Çimlenme Ve Kalite Özelliklerindeki Değişim

Abstract

Maintaining seed quality during long-term storage of plant genetic resources is crucial to avert projected food crises linked to a changing climate and a growing world population. However, seed viability caused by senescence during storage remains an unavoidable process that jeopardizes productivity in some traditional seed crop species. Therefore, this study aimed to determine the change in germination and quality characteristics of mung bean seeds stored under the same storage conditions for different periods of time. In the study, mung bean seeds numbered 02G05, 07A05 and 07G04 were used as seed material and stored under the same temperature and humidity conditions for 36, 48, 60, 72 and 96 months. In the study, germination rate, germination index, moisture content, water absorption capacity and water absorption index of mung bean seeds decreased as the storage period increased, while mean germination time, electrical conductivity, cooking time and dry matter loss during cooking increased. In the study, seeds of mung bean genotypes stored for 36 months showed better germination rate and germination index, followed by seeds stored for 48 and 60 months and significant decreases were determined in the following months. 02G05 genotype stood out in terms of germination characteristics and some quality characteristics and was the least affected by the prolonged storage period. In the study, the highest and positive correlation was determined between cooking time and dry matter loss during cooking, while the lowest negative correlation was determined between moisture content and electrical conductivity and between water absorption capacity and cooking time. As a result, it can be suggested that mung bean seeds can be stored for 60 months for germination characteristics and 36 months for quality characteristics without causing any negativity, but after these months, storage can be terminated as negativity in germination and quality characteristics will begin