Abstract
An experiment was conducted in both laboratory (germinative attributes) and field conditions (growth attributes) with completely randomized design (CRD) and randomized block design, respectively, to view the responses of different priming treatments in two wheat varieties: HUW-234 (V1) and BHU-3(V2). In the present study, seeds were primed with water (hydro; T2), Mg (NO3)2 (T3), ZnSO4 (T4), and a combination of both salts (T5). Their carry over effects were observed on the germinative and vegetative phases of growth. All treatments were compared with the performance of nonprimed control seeds (T1). Maximum germination percentage (98.33, 100%) was noted with T3, whereas length of shoot (8.83, 10.23 cm) and root (9.47, 10.73 cm) and their fresh (0.34, 0.45 g) and dry weights (0.05, 0.07 g) were recorded maximum in T5 for both varieties; however, the vigor index I and II showed varietal difference, but primed sets were found always superior with respect to nonprimed control. Study of plant height, leaf number and area, fresh and dry weights of total leaves and stem showed the best performance under combined use of both salts, i.e., Mg (NO3)2 and ZnSO4 as priming agents, followed by ZnSO4, Mg (NO3)2, hydro, and the nonprimed one. The study of biochemical parameters such as protein content and nitrate reductase activity of leaves showed the highest increment in combined priming treatment and increased 63.77, 90.37, 37.44% and 12.81, 5.61, 7.75%, respectively, after 35, 45, and 60 days after sowing. It is likely that chlorophyll, nitrogen, iron, and zinc content also followed a similar pattern and were enhanced in combined priming treatments as compared to nonpriming treatment. Therefore, the result suggests that priming seeds with Mg (NO3)2 and ZnSO4 worked synergistically at varietal level and improved growth attributes at field conditions.
Highlights
Nutritive food for all, becomes a global challenge due to increasing population and erratic changes in climate
It was been found that the G% increased with time and observed highest at 96 h (93.67%) and lowest at 12 h (14.33%) in V1, whereas, in V2 variety, the highest G% was recorded at 72 h and 96 h (100%) and lowest at 12 h (40.33%)
In V2 the highest G% was observed in T5 primed (91.67%) sets followed by T4, T3, and lowest in T1 nonprimed (80.62%) sets
Summary
Nutritive food for all, becomes a global challenge due to increasing population and erratic changes in climate. The human population will increase continuously and the area for cultivated land reduced proportionally, for shelter or to fulfill other basic needs. We need to enhance food production and retain the quality attributes to secure global food security. Wheat (Triticum aestivum L.) is the most important cereal crop for the majority of the world’s population and it has the highest position in world trade. World trade in wheat is greater than all other crops combined due to its unlatching viscoelastic property to wheat dough, helping in the preparation of processed food [1,2]. Increasing production potentiality of wheat will always be a demanding issue for crop growers
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