The impact of different seed priming agents and priming durations on stand establishment and biochemical attributes of Stevia rebaudiana Bertoni

Abstract

Stevia (Stevia rebaudiana Bertoni) is an alternative sugar crop currently gaining importance in several geographic regions of the world. Generally, crop is propagated by seeds; however, low seed germination hinders the adaptability of the crop in different cropping systems. Seed priming with different compounds improves germination of several arable crops under stressful and benign environmental conditions. This study evaluated the role of different seed priming agents and priming durations on stand establishment, allometric and yield-related traits, and steviol glycosides contents of Stevia in two different experiments. The first experiment consisted of five different seed priming agents (i.e., hydropriming with distilled water, ascorbic acid, potassium chloride, benzyl amine purine and unprimed seeds) and five priming durations (0, 8, 16, 24 and 32 h). Seed priming with potassium chloride (KCl) and benzyl amine purine (BAP) for 32 h improved stand establishment and biochemical attributes of Stevia seeds. Therefore, these two seed priming agents along with unprimed seeds were included in the second experiment to quantify their impact on allometric and yield-related traits and steviol glycosides contents. Seed priming with both KCl and BAP resulted in better allometric traits (plant height, number of leaves per plant, leaf area and chlorophyll index) compared with unprimed seeds. Similarly, seed priming with KCl resulted in higher fresh and dry biomass production of stem and leaves. Nonetheless, higher stevioside and rebaudioside A contents were recorded for the seeds primed with KCl, whereas unprimed seeds resulted in the lowest values. It is concluded that Stevia seeds must be primed with KCl for 32 h before sowing to get higher seed germination, leaf yield and steviol glycosides contents. Nonetheless, the role of KCl priming in improving abiotic stress tolerance of Stevia must be explored in the future studies.