Pregledni rad
https://doi.org/10.33128/ag.79.1-2.4
GERMINATION AND DORMANCY OF LEGUMES
Dragan Saraf
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Monika Vidak
orcid.org/0000-0001-8022-4888
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Martina Grdiša
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Klaudija Carović-Stanko
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Sažetak
Legumes are of great importance in human nutrition and animal feed as they are a major source of vegetable proteins. In Croatia, grain legumes are mainly grown on family farms in low-system production. Common bean (Phaseolus vulgaris L.), pea (Pisum sativum L.) and soybean (Glycine max L. Merr.) are the most widely grown while broad bean (Vicia faba L.), chickpea (Cicer arietinum L.), lentil (Lens culinaris Medik.), grass pea (Lathyrus sativus L.), lupin (Lupinus spp.) and cowpea (Vigna unguiculata L.) are grown to a lesser extent. The most common forage legumes in Croatia are alfalfa (Medicago sativa L.) and red clover (Trifolium pratense L.). Germination and dormancy are complex seed characteristics influenced by many genes, hormones and environmental factors. Germination of the healthy seed starts when all the environmental factors are satisfied (water, temperature, oxygen, light, etc.), and it has overcome primary dormancy. Physical dormancy is widespread in legume family and is caused by an impermeable seed coat for water and gases, but has been lost through domestication and breeding. Today, physical dormancy is typical for wild types of grain legumes and for forage legumes. Stratification and scarification methods are useful tools to break down dormancy and improve germination.
Ključne riječi
forage legumes; grain legumes; hard seed coat; seed dormancy; seed germination
Hrčak ID:
186164
URI
Datum izdavanja:
28.8.2017.
Posjeta: 2.271 *