Humidity effect on epiphytic microflora development and seed germination of spring bread wheat

Abstract

The study of accumulated seed funds of spring bread wheat was carried out at the seed production department of the SibRIA (FSBSI “Omsk ARC”). The purpose of the current work was to characterize the development of epiphytic microflora on seeds of spring bread wheat and the change in their germination capacity during a long-term storage with different humidity. There was found out that the seed germination on 88% depended on the moisture content during storage and a number of fungi on their surface. On increasing the initial moisture content of seeds to 17%, the number of microorganisms on them increased significantly, and germination decreased after three years of storage in plastic containers to 0–1.9% in 28 months (2.3 years). There has been established multiple correlation between grain germination (x), moisture content (y) and a number of fungi on its surface (z), significant at the 5% level rxyz = 0.94. Seeds with high humidity, as well as feeble, shrivelled seeds were better stored under aerobic conditions, linen bags in a warehouse with a wooden floor. In polyethylene bags, ripe dry grain (with a moisture content of 6–14%) was stored for a long time, regardless of the floor type in the warehouse, wood or cement. When harvesting seeds in damp cool weather and drying them to a standard moisture content of 14%, it is better to pack the seeds in plastic bags, the type of floor in the warehouse does not matter. At a higher humidity of 17%, it is better to store the seeds in linen bags in a warehouse with a wooden floor to maintain germination.