M. A. I. Pulok
Seed Technology Discipline, Sher-e-Bangla Agricultural University (SAU), Dhaka-1207 .
M. M. Hossain
Assistant Director (Outreach program), SAU, Dhaka-1207.
M. N. Haque
Department of Agronomy, SAU, Dhaka-1207.
K. K. Poddar
Department of Agriculture Extension & Information System, SAU, Dhaka-1207.
S. G. Partho
Department of Horticulture Sher-e-Bangla Agricultural University, Dhaka-1207.
M. S. H. Khan
Institute of nutrition and food Science, University of Dhaka. Bangladesh.
Chickpea, Growth regulators, Germination and vigor.
The Agronomy Research laboratory, Sher-e-Bangla Agricultural University, Dhaka-1207
Crop-Soil-Water Management
The research work relating to determine the effect of organic and inorganic growth regulators on germination and vigor which was conducted at the Agronomy Research laboratory of Sher-e-Bangla Agricultural University, Dhaka-1207 during 2012 to 2013. The experimental area was situated at 23°77'N latitude and 90°33'E longitude at an altitude of 8.6 meter above the sea level. The experimental lab belongs to the Agro-ecological zone of "The Modhupur Tract", AEZ-28.The genetically pure and physically healthy BARI chickpea-6 seeds were collected from of Bangladesh Agricultural Research Institute (BARI), Gazipur. 13 cm diameter sized pots were used to perform the study. The two factor experiment was laid out in a randomized complete block design (Factorial) with three replication.Seeds were soaked in different concentrations of three growth regulators: Lemon juice (Citrus limon), Tamarind leaf extract (Tamarindus indica) and Gibberellin (GA3). This experiment had 21 treatments as follows: S0 = Without soaking, S6 = Soaking in distilled water for 6 hours, S12 = Soaking in distilled water for 12 hours, L1H6 = Soaking in lemon juice 2% for 6 hours, L1H12 = Soaking in lemon juice 2% for 12 hours, L2H6 = Soaking in lemon juice 4% for 6 hours, L2H12 = Soaking in lemon juice 4% for 6 hours, L3H6 = Soaking in lemon juice 6% for 6 hours, L3H12 = Soaking in lemon juice 6% for 6 hours, T1H6 = Soaking in tamarind leaf extract 0.05% for 6 hours, T1H12 = Soaking in tamarind leaf extract 0.05% for 12 hours, T2H6 = Soaking in tamarind leaf extract 0.1% for 6 hours, T2H12 = Soaking in tamarind leaf extract 0.1% for 12 hours, T3H6 = Soaking in tamarind leaf extract 0.15% for 6 hours, T3H12 = Soaking in tamarind leaf extract 0.15% for 12 hours, G1H6 = Soaking in gibberellin 10 ppm for 6 hours, G1H12 = Soaking in gibberellin 10 ppm for 12 hours, G2H6 = Soaking in gibberellin 20 ppm for 6 hours, G2H12 = Soaking in gibberellin 20 ppm for 12 hours, G3H6 = Soaking in gibberellin 30 ppm for 6 hours and G3H12 = Soaking in gibberellin 30 ppm for 12 hours.
In this experiment, hundred seeds in each pot were placed. The performance of natural and synthetic growth regulators was evaluated on the basis of laboratory germination test by collecting different germination parameters, e.g., germination % and seedling growth parameters i.e. shoot length, shoot fresh and dry weight, vigor index, speed of germination and germination index. For recording length, 20 seedlings in each pot were selected randomly. For assessing fresh and dry weight, seedlings of whole pot were considered. Germination meant when either cotyledons or plumule emerged above the sand upper surface. For dry weight determination, the seedlings were removed and dried in an electric oven at 70°C temperature for 48 hours.
The data obtained for different characters were statistically analyzed following the analysis of variance techniques by using MSTAT-C computer package programme. The significant differences among the treatments means were compared by Least Significant Difference (LSD) at 5% level of probability .
INTERNATIONAL JOURNAL OF BUSINESS, SOCIAL AND SCIENTIFIC RESEARCH, ISSN: 2309-7892, Volume: 2, Issue: 2, Page: 116-120, October-December, 2014
Journal