Evaluation of a suitable seed processing method for increased production of edible nightshade (Solanum scabrum) leafy vegetable
Kimaru S. Linguya | Kilalo Dora | Kimenju J. Wangai | Muiru W. Muiru
The consumption of indigenous leafy vegetables has increased tremendously over the last decade and in Africa, for example, research shows that they account for 30% of all vegetables sold in market outlets. However, there is a need to address problems of low production and improve the quality of seed used by farmers. The objective of this study was to evaluate seed processing methods used by farmers and recommend the most suitable one for the production of clean nightshade seed. One hundred and twenty seed samples were collected from farm fields. Seed quality tests were conducted at University of Nairobi plant pathology laboratory and field evaluation experiments in Muthara; Meru County in Kenya. Four seed processing methods: dry processing, wet processing, dry fermentation and wet fermentation were evaluated. The study revealed that farmers in Upper midland zone two (UM2) and Lower highland zone two (LH2) preferred to use dry seed fermentation while those in Upper midland zone four (UM4) and lower midland zone two (LM2) preferred wet seed processing. Seed processing methods determined the level of seed purity. Evaluation of seed processing methods revealed that the wet seed fermentation method produced seeds with the highest seed purity of 96.3% and yields (913.8kg/ha). This implies that the method of seed processing with the highest seed purity was the most suitable as it yielded more. Therefore, this study recommends wet seed fermentation method for use by farmers as it leads to the production of pure seeds with high germination, vigor index and high yields.
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