Retention of Seed Storage Potential Using Ascorbic Acid

Abstract

An investigation was carried out on prolongation of seed vigour of a black gram species by using a selected chemical. Black gram seeds lost viability at a rapid pace under accelerated ageing condition. Pretreatment of black gram (<i>Vigna mungo</i> L.) seeds with ascorbic acid for 6 hours (3+3) before accelerated ageing treatment (100% RH and 32±2°C) for different durations (0 to 30 days) slowed down the ageing-induced rapid loss of germination. The chemical also significantly arrested the reduction of protein, insoluble carbohydrate levels as well as activity of catalase enzyme of seed kernels during forced ageing period was ameliorated to a significant extent in the chemical-pretreated seed. Conversely, ageing-induced stimulation of the activity of amylase enzyme was alleviated by the seed pretreating agent. Seed potential was found to be much better in the pretreatments as evidenced from the treatment-induced higher protein and activity of catalase enzyme in spite of adverse storage situation. Results, therefore, pointed out that the ascorbic acid pretreated seeds retained higher seed vigour of black gram species. The promising effects of the experimental chemical on storage potentiation of the seed is apparent in this investigation.