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Interaction effect between salt and high temperature on germination of fresh and aged lentil (Lens culinaris Medik.) seed lots



Interaction effect between salt and high temperature on germination of fresh and aged lentil (Lens culinaris Medik.) seed lots



Plant Varieties and Seeds 12(2): 91-98



To improve the vigour pattern prediction of fresh lentil (Lens culinaris) seeds, a germination test at 20 degrees C was conducted by including stressing factors prior to the radicle emergence phase. Treatments, carried out during 0-6 h or 6-12 h germination under 30 or 40 degrees C temperature regimes, either combined or not combined with 0.1, 0.2 or 0.3 M NaCl imbibition, induced a progressive variation of final germination percentage and mean germination time.

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