Studies on the Germination of Cereals

Abstract

The ability of individual grains to germinate in the ears of a red and a white wheat variety has been determined at different periods after anthesis, and at different moisture contents, before the stage of full maturity. No grains germinated while active growth was taking place, but after desiccation during ripening, 88·5 per cent. of the white grains and 7 per cent. of the red grains were able to germinate in the ear; the percentage germination of the red grains increased to 83 per cent., when further desiccation occurred during the first 5 weeks of after-ripening, but some grains in the basal spikelets of the ears of both varieties failed to germinate until they had been subjected to the same desiccation from 13 to 23 weeks after anthesis. The ability of the grains to germinate has been correlated with their desiccation at different stages during maturation, and the effect of certain factors, which inhibit the germination of immature grains, are discussed in relation to varietal differences in the colour of the grains and their position in the ear.