| Abstract Detail
Systematics Section/ASPT Adenegan-Alakinde, Taiwo A. [1]. Germination Studies on the Basella Linn. Species of the South western Nigeria. Species of Basella Linn. are highly nutritious and medicinally useful vegetables consumed by the yorubas of the south western Nigeria. Three species and a variety occur in the study area, namely; B. rubra, B. alba, B. cordifolia and B. alba var. round. Germination rates, percentage germination and germination index were carried out. Fifty (50) seeds were drawn at random and put on wet filter paper placed inside the Petri dish. Three replicates of the germination studies were taken for each form. The dates of emergence of the radicles were recorded. Germination rates, percentage germination and germination index were determined using standard methods. This study showed that germination properties of seeds such as germination rates, percentage germination and germination index are diagnostic tools in delimiting the species. The species show differences in their percentage germination, germination rate and germination index. B. cordifolia has the least percentage germination, germination rate and germination index while the highest occur in B. rubra. The percentage germination of the Basella species ranged between 29.3% - 70.7%. Germination index ranged from 8.87 – 92.4. The species of Basella studied varied significantly at p < 0.05 with respect to the percentage germination, germination rate and germination index. The germination properties of Basella species are useful taxonomic tools and can be incorporated into breeding programs. Key words: Basella, percentage germination, germination rate and germination index.
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1 - Adeyemi College of Education, , Biology, p.m.b.520, Ondo, ondo, nigeria
Keywords:
Basella
germination index
germination percentage
germinatio rate.
Presentation Type: Poster:Posters for Sections
Session: P
Location: Hall D/The Shaw Conference Centre
Date: Monday, July 27th, 2015
Time: 5:30 PM
Number: PSY020
Abstract ID:125
Candidate for Awards:None |
