Seed Rate and Sowing Method Effects on Seed Quality of Bread Wheat (triticum aestivum L.) Varieties in Horo District, Western Ethiopia
DOI:
https://doi.org/10.18034/mjmbr.v4i2.436Keywords:
Bread wheat, seed rate, sowing method, seed quality, seed healthAbstract
Although wheat varieties were released with recommended seed rates, farmers usually apply their specific seed rates for various reasons. A study was conducted in Horo District to determine the effect of seeding rate and sowing methods on the seed quality of bread wheat using field and laboratory experiments, in the 2011 cropping season. The field experiment was conducted at Shambu, Bako agricultural research center sub-site while the seed quality analysis was performed at seed laboratory of Holetta Agricultural Research Center. The field experiment consisted of three factors in a factorial combination of two levels of variety (Molgo which is local and Digelu or HAR-3116 which is an improved one), two levels of sowing methods (broadcast and row) and four levels of seed rate (125, 150, 175 and 200 kg/ha) arranged in RCBD with three replications. Samples of harvested seed from those treatment combinations were subjected to seed quality analysis according to procedures described by ISTA 2003. The result of Seed quality analysis showed that physical purity, standard germination, the speed of germination, vigor index-I and II, and field emergence index were significantly affected by treatment effects. All these parameters were higher in Digelu than in Molgo at the lowest seed rate (125 kg/ha) studied in row except the mean value of speed of germination which was higher for Molgo at a seed rate of 150 kg/ha. Six fungi and one bacterium species were associated with the seed samples studied. The results indicated that good quality seed was produced when both varieties were sown in row at a seed rate of 125 kg/ha. Moreover, variety Digelu was better in terms of seed quality than variety Molgo at all seed rates and both sowing methods.
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References
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