The effect of osmotic conditioning on viability fat and protein content of pepper seeds during storage period
2004
Basay, S. | Surmeli, N. | Uysal, E.
This study was carried out at the Ataturk Central Horticultural Research Institute during 2002-2003. Pepper varieties of Yalova Corbaci-12, Kandil Dolma, Yalova Yaglik-28 seeds were treated with two different osmotic conditionings. Treated pepper seeds were stored at 2 different temperatures (20 and 5) for 6 months. Seed moisture, germination test, mean germination time, total protein and total fats content were determined pre and post treatment. Results indicated that osmotic conditioning extended seed viability and affected fat and protein content positively in all primed treatments
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