AN APPRAISAL OF PRODIGAL LOSS OF VIGOUR AND VIABILITY OF BAMBOO SEEDS
Vikas Kumar* and Richa Puri
ABSTRACT
Seeds in general play a vital role in man‟s life since they serve as a source of food, fibre, spices, beverages, oils and drugs. Seeds of cereals contribute about 90% of all the cultivated plants, as the source of up to half of global per capita energy. Bamboo seeds, have very short viability of 1-3 months and are therefore useful as propagules for only a short period of time. Seed deterioration is inevitable and the best that can be done is to control its rate. Seed ageing is affected by a number of factors during seed storage. However, there is very little information on the physiology and biochemistry of seed viability with ageing of bamboo seeds. The speed at which the seed ageing process undergoes depends on the seeds‟ ability to counterattack the break down changes as well as on species-specific protection mechanisms. In seed ageing, damage to cellular membranes, decrease in sugar, lipid, amino acid, proteins and hormonal contents‟ activities. Aged seeds show decreased vigour and produce weak seedlings that are unable to survive. Sometimes, non-availability of quality seed is also one of the major snag in enhancing the productivity.
Keywords: seed, ageing, storage, vigour, biochemical changes.
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