Liquid Nitrogen as promotor of seeds germination and seedling growth in tropical legumes



Palabras clave:

Legumes, Seed dormancy, Germination, Liquid nitrogen


Introduction: The hard seed is the main cause of dormancy in most of the Leguminoseae species. Seed scarification methods, where physical damage is sought to break hard seed coat without diminishing quality, have been modified over time to make them more effective. The most commonly used seed scarification methods include heat, mechanical scarification, and freeze-thaw. Some methods for freeze-thaw scarification include ultra-low temperature immersion in liquid nitrogen (LN, -196 ° C).

Objective: Determine the effectiveness use of Liquid nitrogen (LN) as a scarification method to overcome dormancy in seeds of species of the Leguminoseae family.

Methodology: The physiological quality of all freshly harvested seeds was determined and scarified by direct immersion in LN for 30 minutes. Total germination was determined under laboratory conditions, as well as the time required for the seeds to reach 50% germination (T50) and the total number of seeds that remained hard at the end of the experiment. The percentage of emerged seedlings and their vegetative growth was evaluated for 21 days after sowing.

Results: The seeds of all species evaluated showed a high physiological quality at the time of harvest. Scarification with LN improved germination, emergence and vegetative growth in the species Desmodium scorpiorus, Teramnus labialis, Neonotonia wigthii and Phueraria phaseoloides.

Conclusions: Dormancy was effectively overcome in the seeds of the species D. scorpiorus, T. labialis, N. wigthii and P. phaseoloides. It was possible to increase the percentage and speed of germination and emergence, managing to obtain plants with greater vegetative growth during the first 21 days after sowing.


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Cómo citar

Acosta Fernández, Y., Fontes Marrero, D., & Martínez Montero, M. E. (2021). Liquid Nitrogen as promotor of seeds germination and seedling growth in tropical legumes. INGE CUC, 17(2).