Effect of Salt Concentrations on Amarantus Germination under in Vitro

Cenap Cevheri and Çi?dem Küçük
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Cenap Cevheri: Harran University, Science and Art Faculty, Deparment of Biology, ?anl?urfa, Turkey
Çi?dem Küçük: Harran University, Science and Art Faculty, Deparment of Biology, ?anl?urfa, Turkey

Journal of Biotechnology Research, 2018, vol. 4, issue 1, 1-3

Abstract: In many parts of the world, Amaranthus plants are vegetables, their ornamental plants and their seeds are considered grains. It is also widely used as an animal feed. Paint can be made from colorful flowers. Both the leaves and the small yellow seeds with black specks can be eaten and the dried seeds can be milled to make bread. Amaranth, which is the main grain of Aztecs, is abundantly fibrous and contains high protein. It is also very rich in terms of vitamins and is rich in B2 vitamins (riboflavin), B9 vitamins (folic acid), calcium, copper, iron, magnesium, phosphorus, potassium and zinc. In this study, the effects of different salt levels (0, 50, 100, 150 and 200 mM NaCl) on the germination of Amaranthus plant in vitro conditions were investigated. Three Amaranthus species were used in the study. The seeds of Amanthus albus, Amaranthus retroflexus and Amaranthus blitoides were collected from Sanliurfa natural herbals. Seeds were germinated in petri dishes containing sterile filter papers. The seeds of Amaranthus albus, Amaranthus blitoides and A.retroflexus seeds began to germinate on the 2nd day after 50 mM and 100 mM NaCl application. In terms of germination percentages, the best results were observed in A. albus.

Keywords: Amanthus species; Germination; Seed; NaCl. (search for similar items in EconPapers)
Date: 2018
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