Abstract
Full germination capacity and vigour cannot be attained until seeds rench physiological maturity. This study was designed to assess the quantitative changes in seed quality of pea (Pisum sativum L.) during development and maturation and to fix the physiological maturity stage. A field trial was conducted with pea ev. 'Bonneville' and seeds were harvested in 7 days interval from the starting of flowering and assessed for quality parameters in laboratory. Seed dry weight attains maximum at 49 DAA which is being concluded as the physiological maturity stage. Seed moisture content at this stage was 30%. The onset of ability to germinate occured at 21 DAA. Maximum seedling dry weight and vigour index occurred at 49 DAA. Electrical conductivity and free amino acid reduced as maturation of seed advanced but the seed protein content found to be increased.
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Claims 6
Claim · model-written summary
Seed dry weight reached its maximum at 49 DAA.
Not reportedTaxon
Verbatim
e0“Seed dry weight attains maximum at 49 DAA”
Claim · model-written summary
Seed moisture at physiological maturity was 30%.
Not reportedTaxon
Verbatim
e0“Seed moisture content at this stage was 30%”
Claim · model-written summary
Seeds acquired germination ability at 21 DAA.
Not reportedTaxon
Verbatim
e0“The onset of ability to germinate occured at 21 DAA”
Claim · model-written summary
Seedling dry weight and vigour index peaked at 49 DAA.
Not reportedTaxon
Verbatim
e0“Maximum seedling dry weight and vigour index occurred at 49 DAA”
Claim · model-written summary
Electrical conductivity and free amino acid declined during seed maturation.
- Organ / stage
- seede0
- Outcome
- Electrical conductivity and free amino acide0
- Direction
- reducede0
- Qualifier
- as maturation of seed advancede0
Not reportedTaxon
Verbatim
e0“Electrical conductivity and free amino acid reduced as maturation of seed advanced”
Claim · model-written summary
Seed protein content increased with maturation.
Not reportedTaxon
Verbatim
e0“seed protein content found to be increased”