Effect of Hydropriming on Quality of Chia (Salvia hispanica L.) Seeds
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Abstract
Chia seed is an excellent source of proteins, omega-3 and fibers. The consumption of chia seed has increased in recent years. Production of chia grains for consumption has to be started from good seed quality. Therefore, the objective of this study was to evaluate the effects of hydropriming on quality of chia seeds. The experiment was designed in completely randomized design that composed of 7 treatments with 4 replications, each replication was contained for 50 seeds: non-primed seeds (control), soaking seed in RO water at 20 or 30ºC for 12, 24 or 36 hours. Seeds were then re-dried until 7 % moisture content. The results showed that hydroprimed seeds at 20 or 30 ºC for 12 hours had the highest germination (88.00 and 84.50 %, respectively), and the fastest mean germination time (3.64 and 3.85 days, respectively), but there were not significantly different with non-primed seed. Furthermore, hydroprimed seeds at 20 or 30 ºC for 24 or 36 hours had pre-germinated during drying, which was not suitable for seed priming.
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References
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