Effectives of different concentrations of sodium hypochlorite and different times of disinfestations on wheat chamran variety

Subject Areas : New Finding in Agriculture

M. Khayat ¹ , M. H. Gharineh ² , M. Shirin ³ , N. A. Sajedi ⁴

1 - Young Researcher Club, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
2 - Faculty member of Ramin Agriculture and Natural Resource University
3 - Islamic Azad University, Ahvaz branch
4 - Department of Agronomy and Plant Breeding, Arak Branch, Islamic Azad University, Arak, Iran

Received: 2015-11-27 Accepted : 2015-11-27 Published : 2011-08-23

Keywords: Seed, Wheat, Variety, sodium hypochlorite, chamran,

Abstract :

    Early, fast and uniform seed germination results in favorable emergence and greater early vigor, which in turn leads to more radiation interception and higher yield. In order toinvestigation of effectives of different concentrations of sodium hypochlorite and different times of disinfestations on wheat seed of infection to Aspergillus fungi, testing in the laboratory seed Technology in National Date Research center. This study was performed by factorial in random complete deign whit three block. These treatments are utilized four concentrations 2, 4, 6, 8 sodium hypochlorite percentage and four times 2, 5, 7, 10 min and two witness (healthy seed and lack of infection and infection seed to Aspergillus fungi and without treatment). The results of variance analyzing indicated that there was significant (p<0.05) effectives of concentration and times of utilized sodium hypochlorite on length rootlet, length shoot let, dry weight shoot let, dry weight rootlet. The most length is rootlet concerned to concentration 4% and length shoot let is concerned to concentration 6% , 7 min and dry weight shoot let and dry weight rootlet are concerned to concentration 8% , 5 min. It was concluded that it is possible to use the concentrations differences found in this research to improve the components of germination under suboptimal temperatures and it is also possible to improve the base and optimal temperatures in wheat.

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