SEED SPROUT CHARACTERISTICS OF SOME FABACEAE AND BRASSICACEAE VARIETIES

Abstract

Experiments have been done in Vegetables Seed Physiology and Technology Laboratory, Horticulture Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt. Investigate germination characters of five of faba bean varieties using saline water and their sprouts growth. Also, alleviation salt stress injury and to enhance phytochemical content and immune compounds which improving seed tolerant to altered condition used to enhance human immunity system to establish an introductory basis for knowing behavior of seed germination under altered condition and get benefit from compounds will be formed to constitute additive value with sprouts nutritional value using seed priming technique. In this study salicylic acid, glycine betaine and UV-C were used with faba been and cabbage. The results obtained from this study can be summarized as follow: Firstly: effect NaCl on germination character and mineral content salt stress five genotypes of faba bean: In general, it can be concluded that under control condition (no salt stress) all five genotypes of faba bean had good germination and growth. The uptake of water decreased with salinity increasing. The following can be concluded 1. Giza (843) and Sakha (3) varieties had a higher germination percentage, germination index, and radical length, indicating that it had a higher tolerance to salinity while Sakha (1) were more sensitive. 2. Uptake of water, germination%, and growth of radical were inhibited using saline water. 3. Micronutrients like zinc and iron decreased with increasing salinity whereas, copper and manganese increased with increasing salinity. Macronutrients such as magnesium, potassium and calcium decreased with increasing salinity level.