Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

2018 (published: 29.12.2018)

Number 2(36)

Home > Issue > Moisture regime during the germination of chia seeds (Salvia hispanica L.)

UDC 635.3

Moisture regime during the germination of chia seeds (Salvia hispanica L.)

Proskura A.V., Muradova M.B., Kuznetcova D.V., Nadtochii L.A. , Struzhkova E.A., Srinivasan Malathi

In the article the ability of chia seeds (Salvia hispanica L.) to germinate depending on the moisture regime was investigated. Chia seed dark varieties were investigated as objects for germination. The study was carried out in accordance with GOST 12038-84 – "Agricultural seeds. Methods for determination of germination". Samples of 100 chia seeds were tested in four replicates with the addition of 1; 2; 3; 4; 5; and 6 ml of water. The test samples were incubated at room temperature of 25°C for seven days. A daily count of sprouted seeds was carried out during the entire observation period to assess the germination of chia seeds. The influence of water volume on the process of chia seeds germination was proved. The optimum moisture conditions were determined. They were achieved in the test samples with the addition of 3; 4; and 5 ml of water according to the main experimental parameters: the seed germination energy was 42; 43; and 40%; the germination of seeds – 90; 91, and 90%; the speed of germination – 4.0; 3.8; 3.8 days; the seedling vigor – 12.9; 13.0; 12.9 seeds, respectively, for samples 3; 4, and 5. The best indicators for the germination of chia seeds showed a sample with the addition of 4 ml of water.
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Keywords: crops; chia seeds; Salvia hispanica L.; sprouts; moisture regime; agrotechnology; functional food

DOI 10.17586/2310-1164-2018-11-2-27-33

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