Katharkkodi S1, Lakshmi Prabha T1, Papitha S1, Raje P1, R Sangeetha Vishnuprabha2* and R Yuvarani2
1B.Sc. (Hons.) Agri, Pushkaram College of Agriculture Sciences, Pudukkottai, Tamil Nadu, India
2Assistant Professor, Pushkaram College of Agriculture Sciences, Pudukkottai, Tamil Nadu, India
*Corresponding Author: R Sangeetha Vishnuprabha, Assistant Professor, Pushkaram College of Agriculture Sciences, Pudukkottai, Tamil Nadu, India.
Received: April 19, 2022; Published: May 25, 2022
Indian farmers have the habit of saving the seeds for sowing in the next season especially the seeds of paddy, sorghum and pulses. Such seeds that are reserved tend to lose their vigour and viability leading to ultimate decrease in the yield. To overcome this kind of obstacles to farmers a simple seed treatment using anti-oxidant substance could be used. In the present study the grape juice and grape seed extracts rich in antioxidants at different concentrations were used to treat the aged seeds of paddy, sorghum, black gram and green gram. The treated seeds were germinated by roll towel method to estimate various germination traits. The variability of different treatments was calculated in Completely Randomised Design (CRD). In all the crop seeds under study the seed treatment with 10% grape seed extract showed maximum recovery of seed germination percentage, seed vigour and speed of germination. This technique of seed treatment could be practised easily by the farmers as home remedy to improve the quality of their reserved seeds.
Keywords: Reserved Seeds; Viability; Antioxidants; Seed Treatment; CRD; Seed Extract
Citation: R Sangeetha Vishnuprabha., et al. "Enhancing the Vigour and Viability through Grape Extract (Juice and Seed) in Aged Seeds of Paddy, Sorghum, Black Gram and Green Gram". Acta Scientific Agriculture 6.6 (2022): 18-22.
Copyright: © 2022 R Sangeetha Vishnuprabha., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.