Journal of Food, Agriculture and Environment

PEG priming decreases the thermodormancy of lettuce seed germination and invokes the tolerance of post-priming established lettuce seedlings to heat stress

Author(s):

Run Hua Zhang ¹, Guo Lin Zhou ¹*, Zhi Guo Li ², Bin Cai Wang ², Ai Hua Wang ¹, Xing Xue Huang ¹, Fang Yao ¹, Chu Fa Lin ¹

Recieved Date: 2013-05-11, Accepted Date: 2013-09-29

Abstract:

The effect of seed priming with PEG on the germination performance of lettuce (Lactuca sativa L.) seeds at different temperatures and post-priming tolerance to heat stress in established seedlings was evaluated. Germination performance was evaluated by measuring final germination percentage (FDP), germination potential (GP) and germination index (GI). The results showed that priming with PEG (20, 25 or 30% PEG₆₀₀₀ solution) prior to sowing improved FDP, GP and GI of lettuce seeds, especially with 25% PEG₆₀₀₀ treatment, compared to those of unprimed seeds. The optimal incubation temperature following 25% PEG₆₀₀₀ treatment of seeds was 20°C, which resulted in the highest FDP (99%), GP (98%) and GI (7.9%), compared to results with incubation at 15°C or 25°C. The optimal conditions also improved seedling height, root length and fresh and dry weight of the seedling, and increased the activities of peroxidase and superoxide dismutase and the content of proline in 20-day-old seedlings, which contributed to increased heat tolerance in the seedlings.

Keywords:

PEG, seed germination performance, antioxidant system, heat tolerance

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Environment
Pages: 1677-1681

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