Determination of efficiency degrees on vigor and antioxidant content of after ripening treatment in eggplant seeds

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dc.contributor.authorOezmen, Kuebra
dc.contributor.authorKenanoglu, Burcu Beguem
dc.date.accessioned2024-09-18T19:52:29Z
dc.date.available2024-09-18T19:52:29Z
dc.date.issued2024
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe research was carried out over a period of two years to study the effects of ripening treatments at different temperatures on the viability, vigour and antioxidant composition of seeds of eggplant varieties 'Kemer 27', 'Ayd & imath;n Siyah & imath;' and 'Manisa K & imath;r & Ccedil;izgili' harvested at different periods. In the study, the controlled deterioration tests were kept at two different moisture content and the measurements of the electrical conductivity test were carried out in four different times. Antioxidant analyses were conducted individually for each maturity period. In both years, there were statistically significant differences in all maturation treatments of the cultivars 'Aydn Siyah', 'Kemer 27', and 'Manisa K & imath;r & Ccedil;izgili' as determined by the controlled deterioration test with 18% and 20% seed moisture content, electrical conductivity, and antioxidant tests for all ripeness seed groups (p<0.05). In the germination test of the control group seeds at 30 degrees C, the best results were between 58% and 99%, while the highest germination rates at the end of the controlled deterioration test ranged between 97% and 100%. After analysing the test results, it was found that the seed groups subjected to the 20/35 degrees C and 35 degrees C ripening processes performed better than the control group. Furthermore, it was found that the seeds obtained from the fruits harvested on the 75th day after anthesis (DAA) had higher viability than the other groups.en_US
dc.identifier.doi10.15835/nbha52113237
dc.identifier.issn0255-965X
dc.identifier.issn1842-4309
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85191052980en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.15835/nbha52113237
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7449
dc.identifier.volume52en_US
dc.identifier.wosWOS:001196573600043en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUniv Agr Sci & Veterinary Med Cluj-Napocaen_US
dc.relation.ispartofNotulae Botanicae Horti Agrobotanici Cluj-Napocaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectafter ripeningen_US
dc.subjectantioxidanten_US
dc.subject'Aydin Siyahi'en_US
dc.subject'Kemer 27'en_US
dc.subject'Manisa Kir cizgili'en_US
dc.subjectseed maturityen_US
dc.titleDetermination of efficiency degrees on vigor and antioxidant content of after ripening treatment in eggplant seedsen_US
dc.typeArticleen_US

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