Abstract
BackgroundThis study determined the effects of two solid matrix priming methods on changes in the characteristics of two lots of the same variety of sugar beet fruits that differ in the level of vigour.ResultsSeed treatment within each level of vigour did not significantly affect helium and apparent density, total pore volume and total porosity. However, there was a tendency to increase porosity due to priming. This is probably why seed priming significantly increased mesopore diameter in both high and low vigour seeds. These changes increased the water content in the pericarp and the seeds and increased the water potential during germination. The high level of electrical conductivity of the fruit extracts was associated with low seed vigour. Low vigour resulted in higher humidity of the pericarp and decreased seed moisture and was also associated with lower water potential of the pericarp and seeds.ConclusionsA significant difference in the water content in the pericarp and seeds was indicative of imbibition and problems with water flow between these centres, which resulted in a low water diffusion coefficient of the pericarp. This low water diffusion coefficient was correlated with the prolongation of the seed germination time.
Highlights
This study determined the effects of two solid matrix priming methods on changes in the characteristics of two lots of the same variety of sugar beet fruits that differ in the level of vigour
The obtained results were characterized by high variability caused by the natural variability of fruit characteristics and difficulties in extracting seeds from fruits
Seed priming within each level of vigour did not significantly affect helium and apparent density, total pore volume and total porosity
Summary
This study determined the effects of two solid matrix priming methods on changes in the characteristics of two lots of the same variety of sugar beet fruits that differ in the level of vigour. Water availability is one of the basic factors determining the seed germination process. Water availability is determined by the properties of the germination medium and by the morphological, anatomical and physicochemical properties of the fruits. The upper part of the pericarp is covered with an ovary cap (operculum), on which the remnants of the stigma are placed. On the opposite side of the operculum, there is a place where the fruit attaches to the shoot, which is called the basal pore. The basal pore is probably the most important place for water to flow to the seed [2, 8, 14, 25]. The structure of the pericarp, the size of the basal pore and its degree of tissue filling are genetically determined by the maternal genotype
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