Studies on the Salt Injury to Crops : XII The influence of sodium chloride solution upon the germinating force in paddy rice seeds

Autor:	Tasuke Yasue, Katsuichi Ota
Rok vydání:	1959
Předmět:	chemistry.chemical_classification Salt content Chemistry Nacl solutions Petri dish Sodium food and beverages Salt (chemistry) chemistry.chemical_element law.invention Agronomy Distilled water law Germination Genetics Agronomy and Crop Science After treatment Food Science
Zdroj:	Japanese Journal of Crop Science. 27:223-225
ISSN:	1349-0990 0011-1848
DOI:	10.1626/jcs.27.223
Popis:	1) We investigated the influence of NaCl solution upon the germinating force, using unhulled rice (paddy) and hulled rice. 2) The seeds were submerged in the petri dishes with 3, 5, 7 and 15% NaCl solutions for 1 to 7 days, but the seeds were not germinated in these solutions at all. Then we examined the germination of them in the distilled water. 3) We showed the influence of NaCl upon the germinating force with the percentage of germination in the distilled water. 4) The percentage of germination in the distilled water was large in paddy and was small in hulled rice, thereby we recognized that the salt injury for germinating force was severe in hulled rice than in paddy. 5) The differences in the percentage of germination (the influence of NaCl upon the germinating force) between paddy and hulled rice were owing to the salt content of seeds, that is the salt content in paddy (husked hulled rice after treatment) was little and that of hulled rice was much.
Databáze:	OpenAIRE
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