Temperature and time variables for accelerated ageing vigour testing of pea (Pisum sativum L.) seed

被引：10
|
作者：
Hampton, JG
Brunton, BJ
Pemberton, GM
Rowarth, JS
机构：
[1] Lincoln Univ, New Zealand Seed Technol Inst, Canterbury, New Zealand
[2] Lincoln Univ, Soil Plant & Ecol Sci Div, Canterbury, New Zealand
来源：
SEED SCIENCE AND TECHNOLOGY | 2004年 / 32卷 / 01期
关键词：
D O I：
10.15258/sst.2004.32.1.30
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The effects of combinations of time and temperature for the accelerated ageing (AA) test of pea (Pisum sativum L.) seed were investigated in two experiments using two garden and one field pea cultivars. An ageing temperature of 45degreesC was too severe irrespective of ageing time, as was ageing at 42degreesC for 72 or 96 h. Ageing at 42degreesC for 48 h provided separation among seed lots. However, these conditions did not provide any better separation than at 41degreesC for 72h. The latter regime is already internationally agreed for AA testing of soybean. Imbibed pea seed moisture after ageing at 41degreesC for 72 h was consistently between 49-51 g, and replicate germinations after AA were all within tolerance.
引用
收藏
页码：261 / 264
页数：4
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