Effects of Different Degrees of Temperature, Salt and Salicylic Acid Applications on Seed Germination of Bean (Phaseolus vulgaris L.)

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This study was conducted to determine the effects of different degrees of temperature, salt and salicylic acid applications on seed germination of bean (Phaseolus vulgaris L.). Study conducted under laboratory conditions. Four different temperatures (10, 15, 20 and 25˚C), six different doses of salicylic acid (SA) (0.0 (control), 0.1, 0.25, 0.50, 0.75 and 1.00mM) and five different concentration of salt (NaCl) (0.0, 50, 100 150 and 200mM) were used in this study. Also, in this study were investigated effects of SA on seed germination of bean under salt stress. As a result of research, it was determinate that of seeds germination percentage decreased with low temperature, high salt and high SA concentrations. The best germination was determined at 20˚C and low doses SA application (0,25mM) has increased the rate of germination. SA application was increased in the rate of germination of seed under low and high temperatures and salt conditions. This situation may due to the effectiveness of salicylic acid from the systemic acquired resistance.

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Bean , temperature , salt , salicylic acid , germination

Journal Of Agricultural Faculty Of Atatürk University

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Journal Of Agricultural Faculty Of Atatürk University