பயிர் அறிவியல் மற்றும் தொழில்நுட்பத்தில் முன்னேற்றம்

சுருக்கம்

Physiological Quality of Eggplant Seed as Influenced By Extraction Method

Rahman MB, Hossain MM, Haque MM, Ivy NA and Ahmad S

An experiment was conducted to evaluate and compare the seed extraction methods on physiological quality of eggplant seed in Seed Technology Laboratory of Bangabandhu Sheikh Mujibur Rahman Agricultural University during 2012-2013 growing season. Full ripen standard size fruits (60 DAA) of eggplant var. BARI begun-5 (round shape) and BARI begun-8 (long shape) were harvested and kept in ambient condition for five days after harvest ripening to become soften and matured fully. Then seeds were extracted from the fruits by using two methods i.e. (i) wet method and (ii) dry method as experimental treatment. The treatment efficiency was evaluated from the following tests: purity, seed weight, germination, co-efficient of germination, seedling length, seedling fresh weight, electrical conductivity and seedling vigour index. The results suggest that wet seed extraction without fermentation is comparatively better then dry method in maintaining physiological quality of eggplant seeds. Dry seed extraction method is labourious as well as difficult to accomplish and may only be used for small- scale seed extraction.