Vol. 7 (06) pp. 693-701 DOI: 10.21474/IJAR01/9272

EFFECT OF HEAT TREATMENT, PACKAGING MATERIAL AND STORAGE DURATION ON DORMANCY OF SESAME SEEDS (SESAMUM INDICUM L.) UNDER AMBIENT CONDITION.

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  • Department of Agriculture, Myanmar.
  • Professor, Department of Agricultural Extension, Yezin Agricultural University, Myanmar.
  • Pro-rector, Yezin Agricultural University, Myanmar.
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Abstract

Breaking seed dormancy helps to increase uniformity in germination and shorten the time required for seeds to germinate. The effect of dry-heat treatment on seed germination depended on dry-heat intensity and duration of exposure. The germination and germination index of sesame seeds without temperature treatment was the lowest value and followed by 60˚C heat treatment, and the highest germination was obtained from 50˚C treatment. The difference was also observed in packaging materials showing the higher germination percentage, earlier germination and more vigorous seedlings was obtained in woven polypropylene bag under temperature treated and untreated conditions. Moreover, the combination effect of temperature treatments, packaging materials and storage durations on germination percentage, germination index, seedling vigour index I and II were significant. Therefore, the heat treatment and type of packaging material during storage plays a vital role in the dormancy release of sesame. Among the heat treatments, 60˚C for 10 minute and 50˚C for 20 minute showed the better results than control (untreated). And 50˚C treatment had higher percentage germination, earlier germination and more vigorous seedlings than 60˚C treatment.

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How to Cite This Article

Hnin Thida Nyo, Nyein Nyein Htwe and Kyaw Kyaw Win. (2019); EFFECT OF HEAT TREATMENT, PACKAGING MATERIAL AND STORAGE DURATION ON DORMANCY OF SESAME SEEDS (SESAMUM INDICUM L.) UNDER AMBIENT CONDITION., Int. J. of Adv. Res., 7 (06), 693-701, ISSN 2320-5407. DOI: https://doi.org/10.21474/IJAR01/9272

Corresponding Author

Hnin Thida Nyo
Department of Agriculture, Myanmar
Creative Commons Attribution 4.0 This work is licensed under a Creative Commons Attribution 4.0 International License.