Factors influence on seed germination of papaya (Carica papaya L.)

• Main Authors: Thi-Huyen Nguyen, 阮氏暄
• Other Authors: 宋妤
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/74780469825777785976

碩士 === 國立中興大學 === 園藝學系所 === 97 === The fresh and dry seed weight of papaya were increased following the maturity of fruit. The weight of sacrotesta, testa and tegmen was over 1/3 of total seed weight. Using sugar density for grading floating and sinking seeds showed that both kind of fresh seeds had low percentage in germination of 7.4-9.2%. After 5 hours of incubating at 37℃ hot water, could increase percentage significantly. Under 1.05 sugar density, the percent germination of floating and sinking seeds were 22.3 and 41.9%, respectively. The germination percentage of different maturity fruit were increased afterripening. Seed moisture content of 8 and 12% had no significant difference in germination percentage but it was significantly improved by increasing seed storage time. Seeds dried by 35℃ with 3 months storage had 45% germination which is significant higher than 35% of seed dried by 26℃. The optimum temperation in seed germination is 30℃, but using alternate germination temperature of 25/30℃ and 25/35℃ had higher germination of 88.8 and 96.6%, respectively. Seeds incubating at 37℃ and using GA3, KNO3 could improve seed germination percentage. Seeds treated the solution of GA3 and KNO3 had higher germination percentage than that treated GA3 and KNO3, respectively. Solid and liquid priming could shorten the mean days to germination. Measuring EC in leakage and TTC method could be used for quick viability test.