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Current IssueEditorial BoardOnline First Articles
Indian Journal of
Agricultural Research
Print ISSN: 0367-8245
Online ISSN: 0976-058X
NASS Rating
5.60
SJR
0.217
CiteScore
0.595

Chief Editor:
V. Geethalakshmi
Tamil Nadu Agricultural University Coimbatore, INDIA
Frequency:Monthly
Indexing:
BIOSIS Preview, ISI Citation Index, Biological Abstracts, Elsevier (Scopus and Embase), AGRICOLA, Go...

Research Article

Indian Journal of Agricultural Research, volume 52 issue 6 (december 2018) : 612-618

Effect of seed priming on grain growth rate and effective filling period in bread wheat (Triticum aestivum L.) cultivars

H.K.M.A. Al-Haidary, S.K. Al-Taweel, J.H. Hamza, M.H.K. Al-Baldawi
1Department of Field Crops, College of Agriculture, University of Baghdad, Al-Jadiriya, Baghdad, Iraq.
Cite article:- Al-Haidary H.K.M.A., Al-Taweel S.K., Hamza J.H., Al-Baldawi M.H.K. (2018). Effect of seed priming on grain growth rate and effective filling period in bread wheat (Triticum aestivum L.) cultivars. Indian Journal of Agricultural Research. 52(6): 612-618. doi: 10.18805/IJARe.A-358.

ABSTRACT

A field experiment was conducted during winter, 2015-16 with the objective to investigate the effect of bread wheat cultivars (Abu-Ghraib3, Ibaa99, and Alfeteh) and seed priming 100, 100, 150 mg L-1 of benzyl adenine, salicylic acid, gibberellic acid (GA3), respectively, ethanolic extract of Salix Sp., water extract of Glycyrrhiza glabra and distilled water (control) on grain growth rate (GGR), effective filling period (EFP) and accelerating of physiological maturity. Randomized complete block design with three replicates was applied. GA3×Ibaa99 surpassed others in grain yield (7.432 tonne ha-1) when gave the highest grain weight (45.13 mg grain-1) and GGR (1.5 mg grain-1 day-1) with the fastest time to start and end EFP (5 and 34 days), which mean it reached to physiological maturity earlier. It can be conclude that seed priming led to accelerating the physiological maturity with increase grain yield through enhancing GGR and EFP in bread wheat.

REFERENCES

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