Abscisic and gibberellic acid bio-assay quantification of different vegetables soaked in liquid smoke
2023
Cedillo, N.O. | Antesco, D.K.S. | Perdiguerra, K.N.C. | Tayobong, R.R.P.
Liquid smoke has been reported in numerous studies to enhance seed germination in several crops. Hormones like Gibberellic acid and Abscisic acid interactions directly affect seed germination during the germination process. This investigation explored the effects of liquid smoke on seed germination by examining the amounts of gibberellic and abscisic acids in seeds soaked in various treatments. One seed lot for each vegetable was divided and assigned to five different treatments with three replications having one gram of seeds for each replicate. The following treatments were used: T1) No soaking, T2) Distilled Wat T3) 0.5%vv liquid smoke and distilled water, T4) 2%vv liquid smoke and distilled water, and T5) Gibberellic acid at 10%. Seeds were soaked for 24 hours in 50 ml solutions within hinged transparent plastic cups, followed by washing with distilled water. Biochemical analyses for Gibberellic Acid (GA) and Abscisic Acid (ABA) were performed using GA and ABA kits from tne Abbexa brand following a standardized method. ANOVA was conducted, and the Least Significant Difference (LSD) was used as post hoc analysis in R statistical software. Results revealed no significant differences in ABA levels for Cucumber, Okra, and Pepper among all treatments. In terms of GA levels, significant differences were observed only for Cucumber seeds, where T1 and T4 showed significantly greater GA concentrations when compared to T3 and T2. Cucumber seeds from T5 exhibited intermediate GA levels among the treatment groups. Further research is needed to assess the impact of liquid smoke on other vegetable crops and explore different liquid smoke concentrations.
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