Effect of Temperature and Gebrlic Acid on Dormancy and Germination in Specie Wild Edible Pistachio (Pistacia. vera) (Case Study in Khajeh Kalat Forest)

Natural stands of Pistachio, as a forest ecosystem, have important effects on human´s life, in addition to ecological characteristics. Pistachio forests are one of the conservative and economic regions and genetical storage. Study area of this investigation was Pistacia. vera Khajeh-kalat forest in east of Iran, 35-38deg northern latitude and 56-60deg eastern longitude with 13250 ha area. First of all, a Topographic map 1:50000 was prepared, then digital elevation model (DEM) was provided with usage of R2V Software. After that, elevation (540-800), slope (0-30%, 30%-60%, >60%) and geographical aspects maps were prepared with Ilwis and Arc View Softwarepsilas. Finally, Intersect map was gotten into GPS that showed work unites. All seed preserved in fabric bags and transferred to forest seed lab. In lab, all seeds were exposed to air and reserved in 4-5degC in refrigerator. Current study is going to find a suitable procedure to prevent dormancy of seed, more germination and increase germination rate with usage of different treatments of Giberlic acid and Stratification. Results showed that the most germination percentage and germination rate was observed in 6 weeks Stratification in 4-5degC, different concentrations of Giberlic acid caused increasing of shoot length and root length.