Effect of GA3 on Germination Parameters of Different Varieties of Kiwi
Journal Title: Current Investigations in Agriculture and Current Research - Year 2018, Vol 4, Issue 3
Abstract
Premises of the Research: Kiwi, Actidinia deliciosa is a temperate fruit with high nutritional and medicinal value which is commonly propagated through rootstock grafting. Low seed germination because of seed dormancy and chilling requirement limits seedling production which can be improved by chemical treatment and varietal selection. Methodology: Germination response of three varieties viz. Abbot, Allison, Bruno pre-treated with 2000, 4000, 6000ppm of GA3including control was studied in two factor Factorial Complete Randomize Design with six replications in laboratory of Lamjung Campus. Pivotal Results: Significantly higher germination percentage (68.67%) was found in Bruno without pre-treatment of seed followed by Allison pre-treated with 6000ppm of GA3 (47.33%). GA3 alone significantly influenced mean germination rate and time. However, Allison with 6000ppm GA3 had fastest mean germination rate (0.059 day-1) and time (17 days). Statistically different germination index, coefficient of variation of germination time and uncertainty of germination was found.Conclusion: Seed germination can be enhanced by treating 4000-6000ppm GA3 for Abbot, Allison while Bruno requires no pre-treatments of seeds. Kiwi fruit (Actnidia deliciosa (A Chev)) called as ‘Chinese Gooseberry’ is native to Yangtze valley where it evolved with the southeastern subtropical flora [1]. It is planted in T-bars or pergola and woody vines can go up to 9m height. The Kiwi fruits can withstand up to -15oC and flower appearance takes in the spring [2]. The fleshy fruits with seeds embedded inside are called berries which are of different size, shape, color and hairiness [3]. The global Kiwi production reached 4.27 billion metric ton in 2016 [4]. The export trade of kiwi is increasing year over year, increased 8.1% in 2016 to 2017. In 2017, the major exporter are European countries (mainly Italy and Belgium) 43.9% and Oceanian countries (mainly New Zealand) 43.7%. New Zealand is the largest exporter while China is the largest producer of Kiwi fruit. Nepal ranked 83rd in Kiwi exporter with 0.0001% world total export. The export was about $3000 only. There is a good opportunity to country like Nepal with negative net export to increase the production of Kiwi for export which would decrease the overall trade deficit (Workman, 2018).
Authors and Affiliations
Bishwas KC, Amit Khanal, Santosh Subedi, Raj Kumar KC, Dipendra Regmi
Keywords
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- EP ID EP572282
- DOI 10.32474/CIACR.2018.04.000186
- Views 118
- Downloads 0
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