How long can primed soybean (Glycine max L.) seeds be stored in natron paper bags?

Abstract

Priming of legume seeds before sowing was performed by Roman farmers in order to increase the germination rate and synchronize germination, as reported by the Roman naturalist Gaius Plinius Secundus. Several centuries later, this technique is still used for a wide range of species. However, in order for this measure to be used successfully in production, it is necessary to find a solution for the successful storage of primed seeds. The storage potential of primed soybean seeds was determined by a temperature of 25 °C during the period of 90 days. Soybean seeds were primed with KNO3 (1%), AsA (100 mg L-1) and KCl (1%) solutions, and then stored in natron paper bags, and their quality was tested every 15 days. The results showed that a reduction in the quality of primed seeds was considerably faster than in non-primed seeds. Primed soybean seeds were successfully stored at a temperature of 25 °C for 60 days after priming, and then a significant reduction in their quality occurred. One of the causes of seed quality reduction was an increase in MDA content, especially after 75 and 90 days of storage. Also, free proline concentration was reduced while the content of vitamin C increased after 15 days primarily in seeds primed in AsA and KCl solutions, and decreased after 45 days.

Rimski prirodnjak Gaj Plinije Sekund ističe da su još Rimljani potapali seme manunarki u cilju poboljšanja klijavosti i ujednačenog nicanja biljaka. Nekoliko vekova kasnije, potapanje se i dalje koristi kod velikog broja biljnih vrsta. Međutim, da bi se ova predsetvena mera uspešno koristila u proizvodnji, neophodno je da se pronađe rešenje za uspešno čuvanje potapanog semena. Mogućnost čuvanja potapanog pa osušenog semena utvrđena je njegovim skladištenjem na temperaturi od 25°S u trajanju od 90 dana. Seme soje je potapano u rastvore: kalijum-nitrat – KNO3 (1%), askorbinska kiselina – AsA (100 mg l-1) i kalijum-hlorid – KCl (1%), čuvano je u natron (papirnim) vrećama i svakih 15 dana ispitivan je njegov kvalitet. Rezultati su pokazali da se kvalitet potapanog semena brže smanjuje nego nepotapanog. Potapano seme soje može uspešno da se čuva na temperaturi od 25°S tokom 60 dana, a potom dolazi do značajnog smanjenja njegovog kvaliteta. Jedan od uzroka smanjenja kvaliteta semena je povećanje sadržaja MDA, posebno nakon 75 i 90 dana skladištenja. Takođe, smanjena je koncentracija slobodnog prolina, dok je sadržaj vitamina C povećan nakon 15 dana, pre svega u semenu potapanom u rastvore AsA i KCl. Nakon 45 dana došlo je do smanjenja sadržaja vitamina C.