نتایج جستجو برای: morphological seeds characteristics including seed weight
تعداد نتایج: 2031624 فیلتر نتایج به سال:
During last two decades studies on endozoochorous seed dispersal indicated that a large numbers of plant seeds are potentially dispersed and suceefully germinated via animal dung. However, very little is known about the relative importance of endozoochory in germination success of plant species in semi-steppe rangelands. In this paper we examined dung germinating seed content, seed deposition p...
Seeds provide the vital genetic link and dispersal agent between successive generations of plants. Without seed dispersal as a means of reproduction, many plants would quickly die out. Because plants lack any sort of mobility and remain in the same spot for their entire lives, they rely on seed dispersal to transport their offspring throughout the environment. This can be accomplished either co...
Genetic diversity is the base of plant breeding. Hence, 33 M7 soybean mutant lines, which were evolved by γ ray from cultivar L17 irradiated with doses of 150, 200 and 250 Gray (absorbed dose), with L17 cultivar and two commercial cultivars (Clark and Williams) were evaluated in view of some morphological traits (number of leaves/plant, pods/plant, seeds/pod, seeds/plant, 100-seed weight, dry w...
detopping in some plants reduces vegetative growth and increases transporting of photosynthate materials to specific sinks such as seeds. to study the effects of detopping removal and plant density on yield and yield components of faba bean (vicia faba l.), an experiment was carried out as a factorial arrangement based on a randomized complete block design with three replications at farm resear...
in this study, some seed physical properties of two sugar beet varieties, shirin and gadouk (436), were evaluated as a function of moisture content. physical properties included length, width, thickness, arithmetic and geometric mean diameters, sphericity, thousand seed weight, angle of repose, terminal velocity, true density, bulk density, porosity, and coefficient of friction. four moisture c...
The main objective of this research is to develop a methodology for identifying different varieties of paddy seeds using morphological features. Morphological features are powerful tool which could separate the different varieties of seeds. Three varieties of paddy seeds are taken that are classified according to their morphological feature range. Image of paddy seeds was acquired by a canon di...
In the present study, the seeds of two date palm (phoenix dactylifera L.) cultivars, Mazafati and Kalutah, were analyzed for their physical properties and chemical composition. Studies were also conducted on properties of oil extracted from the seeds and its fatty acid composition. The seeds constituted about 6-10% of the fruit weight. They, on the average, contained 4.84% protein, 12.22% fat, ...
Abscisic acid (ABA) concentrations and growth rates of developing soybean (Glycine max [L.] Merr. cv. Wye) seeds and pod walls were determined from anthesis to maturation using high pressure liquid chromatographic techniques. Developing soybean seeds contain up to 12,200 ng/g fresh weight of ABA compared to 330 ng/g fresh weight for pod walls. In the developing seeds ABA levels correlated with ...
ABSTRACT: Seed priming was used in wheat seeds to increase germination characteristics and tolerance on stress exposure. Wheat seeds were treated with salicylic acid and gibberellin. After 8 days our results showed that, seed priming treatments significantly (p≤ 0.01) affected germination percentage, normality seedling percentage, germination index and seedling length. Seed priming with salicyl...
Fruits of Trichilia cuneata (Meliaceae), a common tree in dtiet fotests of Central America, are eaten by a numbet of birds. The fruits are 10 to 12 mm in diameter, covered by a yellowish-brown, capsular exocarp, and contain three to six seeds distributed among three locules. Each seed is covered by an orangish-red aril that averages 59.7 percent lipid and 15.1 petcent protein, which makes this ...
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