Author(s): Fatima M. Al-Ansari
Article publication date: 1996-04-01
Vol. 14 No. 1 (yearly), pp. 143-153.
142
Keywords
seeds, germination, wheat, marrow
Abstract
An accelerated ageing technique was used to determine viability and vigour in fresh (seeds stored at 4°C before used as a control) and aged marrow and wheat seeds. Germination percentage, germination speed, seedling length and seedling fresh weight were decreased in aged seeds. Moreover, the time to reach 50% final germination, percentage fall in growth and percentage and type of abnormal seedlings increased in aged seeds.