- ISSN: 2333-2581
- Modern Environmental Science and Engineering
Kinetics of Imbibition and Light Quality in Echinocactus Platyacanthus LK & O Germination
María
Elena Quintana Sierra, Gloria Solares Díaz, and Reynoldez Vicente Barragan
Hidalgo
Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, México.
Abstract: Given that
germination is a crucial stage in the development of plants, it is essential to
carry out studies on the factors that affect this phase. The optimal conditions
for each species should also be defined, especially those that, by their
nature, present such problems in their propagation and conservation that render
them vulnerable. Many species of the cacti family belong to this group, so this
research aims to contribute to the knowledge of some factors that impact the
germination of Echinocactus platyacanthus. The first purpose of this
work was to describe the kinetics of scarified seeds imbibition at 25, 30, and
35°C and their impact on the germination response. The evaluation of the
effects of red light on the germinative response was established as a second
purpose. The results showed that the imbibition process in scarified seeds fits
a curve of the Weibull model, with 15.03, 15.62, and 18.84 hours α
coefficients, and 0.08, 0.09, and 0.45 β coefficients for temperatures of 25,
30, and 35°C, respectively. In non-scarified seeds, the coefficients were
10.85, 13.11, and 13.06 hours α, and 0.12, 0.10, and 0.08 β for temperatures of
25, 30, and 35°C, respectively. Scarification and temperature favor rapid water
uptake. The imbibition behavior is similar under both conditions, unlike the
final germination percentage. Temperature influences the imbibition percentage
and favors germination since the temperature of 35°C registered over 90%. The
seeds irradiated with red light recorded 96% germination at 144 and 168 hours,
confirming that light quality influences this response. A possible physical
latency and mechanical dormancy are ruled out, demonstrating positive
photodormancy.