Evaluation application of Sodium hypochlorite Fungicide on Wheat Germinated Seed Characteristics
Subject Areas :Mojtaba AlaviFazel 1 , Shahram Lak 2 , Mohammad Khayat 3
1 - Assistance of Prof, Department of Agronomy, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
2 - Associate of Prof, Department of Agronomy, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
3 - Young Researchers and Elite Club, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran.
Keywords:
Abstract :
Recently fungal diseases increased and great damage happen for crop produced, so seed disinfestations is advised to preventing and decrease seed pollution and very important. To evaluate effect of different concentration of sodium hypochlorite (at four level include: 2, 4, 6 and 8 percent) and different time of apply Antiseptic solution (at four level include: 2, 5, 7 and 10 minute) on seed of bread wheat infected Aspergillus flavus research according factorial experiment based complete randomized design at four replication was conducted. Analysis variance resualt showed interaction effect of concentration of sodium hypochlorite and time of application of Antiseptic solution on traits of mean of germination, percentage of germination, plumule length and radicle length were significant at 5 percent and germination rate at 1 percent probability level was significant. Treatment of apply 6 minute and 7 percent of sodium hypochlorite had higher amount of germination percentage (96 %), radicle length (10.89 cm), plumule length (10.5 cm), germination speed (39.92 day) and mean germination time (5.5 day) than to another treatment, against the treatment of apply two minute of 10 percent sodium hypochlorite had lowest amount the traits such as of germination percentage (81.33 %), radicle length (4.58 cm), plumule length (8.9 cm), germination speed (31.17 day) and mean germination time (4.5 day) than to another treatment. Totally consume 6 minute of 7 percent of sodium hypochlorite for control disinfection and seed pollution advised for improve germination factors.
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