Effect of Seaweed Suspensions on Seed Germination of Tomato, Pepper and Aubergine
2006
Nilsun Demir | Berrin Dural | Kevser Yildirim
Three seaweed suspensions obtained from green algae Codium tomentosum Stackhouse, red algae Gracilaria gracilis (Stackhouse) Steentoft, Irvine and Farnham and brown algae Cystoseira barbata (Stackhouse) C. Agardh were tested for their effects on the seed germination of tomato, pepper and aubergine at optimum (25°C) and low temperatures (15°C). Results showed that brown and green algal suspensions increased germination significantly (p<0.05) at both temperatures in pepper and aubergine, being more prominent at low temperature than that of optimum. All suspensions were not effective in tomato seeds at both temperatures. Treated tomato seeds had slightly higher or equal values to control at optimum and low temperature. Pepper seeds treated with green seaweed had higher germination than those of others and the percentages were recorded as 52 and 68% at 15 and 25°C, respectively. Germination percentages of aubergine seeds treated with green seaweed had 91% at low and 88% at optimum temperatures.
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