Progress of Research on Seed Priming in Major Field Crops | Chapter 1 | Agricultural Sciences: Techniques and Innovations Vol. 7

 

Seed priming is a pre-sowing technique where seeds are hydrated with solutions of specific osmotic potential for a set period, often with organic or inorganic chemicals at controlled temperatures. This process repairs cell structures, activates enzymes, converts stored materials to energy, and initiates metabolism before germination. Seed priming promotes rapid, uniform germination, dormancy breaking, water and nutrient use efficiency, improved tolerance to environmental stresses, and resistance to diseases. It is an affordable, effective technology that enhances seed performance and early plant development in field crops. Seed priming methods include hydro-priming, halo-priming, hormonal, osmo-, solid-matrix, nutrient, nanoparticle, and bio-priming. Advanced seed priming methodologies such as nanoparticles, gamma-ray, magnetic-ray, and ultraviolet irradiation have prompted concerns regarding their potential adverse effects on plants, human health, and the environment.   The optimal treatment differs between species, cultivar, and seed lots. Such variability is a major limitation of the priming method, and hence, numerous trials are required to identify the most appropriate strategy for each situation. Selection of the right priming technique is crucial for realising optimal results with this cost-effective approach and is a valuable technology for sustainable agriculture.  The review aims at summarising the seed priming principles, mechanisms, and recent research advances made adopting different methods of seed priming and the beneficial effects of seed priming on morpho-physiological and biochemical characters in major field crops such as rice, wheat, maize, sorghum, greegram, blackgram, pigeon pea, chickpea, groundnut, soybean, sunflower and sesame.

 

 

Author(s) Details

N. Sabitha
Department of Genetics & Plant Breeding, S.V. Agricultural College, Acharya N. G. Ranga Agricultural University, Tirupati-517 502, Andhra Pradesh, India.

 

N. V. Naidu
S.V. Agricultural College, Acharya N. G. Ranga Agricultural University, Tirupati-517 502, Andhra Pradesh, India.

 

Please see the book here :- https://doi.org/10.9734/bpi/asti/v7/6820

Noteworthy of Rumen Microbial Degradation of Defatted Oilseeds Incubated in a Consecutive Batch Culture (CBC) System | Chapter 4 | Current Perspectives in Agriculture and Food Science Vol. 6

 Fat has an main role in contemplative diet. It can be utilised as energy beginning, although maybe reduce the progress of rumen microbes. An analysis was conducted to check the microbial degradation of defatted whole cottonseed (WCS) distinguished with other oilseeds in a ensuing batch civilization (CBC) system. The choice of the oilseeds were DRS1= defatted rape seed cv. Bienvenu, DRS2 = defatted rape seed cv. Libravo, DRS3 = defatted rape children cv. Samourai, DMS = defatted mustard source, DLS = defatted linseed. The CBC system was established in accordance with the methods of Theodorou [1]. The results concerning this experiment indicated that elimination fat from rape seeds and linseed increased DM misfortune and gas result. In contrast, removing fat from WCS acted not improve its DM deficit (p<0.05, SED = 12.7) indicating that the depressed DM loss of WCS was not on account of the fat content. In conclusion, although WCS contains bigger fibre content than other oilseeds, it need further analysis whether the fibre content, fat content or antagonistic-nutrients may cause the reduced microbial fermentation of WCS.

Author(s) Details:

Ismartoyo,
Department of Animal Science, University of Hasanuddin, Makassar, 90245, Indonesia.

Please see the link here: https://stm.bookpi.org/CPAFS-V6/article/view/12342