Impact of magnetized water on seed germination and seedling growth of wheat and barley

Abstract

Wheat and barley are considered as a world's number one in nutritional basis of humans and animals worldwide. The effects of magnetized water on the seed germination and seedling growth of wheat (Triticum durum L. c.v. umqais) and barley (Hordeum vulgare L. c.v. athruh) were investigated. Static magnetic field (MF) of 0.15 T strength on four types of water; Tap Water (TW), Deionized Water (DIW), Distilled Water (DISW), and Rain Water (RW) were examined. Triplicate groups of wheat and barley seeds with triplicate of water types were studied under the influence of magnetized water with different time intervals. The magnetized (DIW) significantly increased the seedling root fresh weight in wheat and the germination rate in barley, while magnetized (TW) increased the seedling shoot fresh weight and seedling root fresh weight in wheat but decreased the seedling shoot dry weight and vigor index-II in barley. Significant reduction in barley seedling shoot length and vigor index-I was observed with magnetized (DISW). Moreover, it is shown that in the presence of a static magnetic field the water pH, Electrical Conductivity (EC), and Total Dissolved Solids (TDS) were significantly affected. In addition, the pH of DIW, DISW, and (RW) increased by 40%, 26%, and 1.1% respectively, after 25 min of exposure to MF, and the maximum increase occurred between 20 min and 25 min for DIW, DISW. A similar increase was observed in EC and TDS values for DISW. Data indicated that the best retention time for magnetized treated water is 15 min to maintain the pH (5.6–6.5), EC and TDS within the optimal range that are required for successful barley seed germination. These findings highlight the potentials of magnetized water as a novel approach in agricultural, proposing a new avenue to enhance crop growth and productivity, especially in challenging environmental conditions, thereby addressing critical challenges in modern agricultural engineering.