Using Sugar as a Germination and Growth Promoter of Salvica Hispanica Seeds

Abstract

Seeds tend to undergo dormancy after being released from the parents. Seed dormancy is a condition that prevents germination in a specific period of time. When the environmental conditions are favorable, germination starts and the seed’s embryo continues its growth (Swain et al., 1995). Germination begins when the seed absorbs water in a process called imbibition, then special enzymes that are responsible for seed growth are activated by water. This process is completed when the radicle (a part of the embryo that develops into the primary root) has grown out of the seed coat. Seed germination is controlled by many factors such as plant hormones, temperature, light, pH, etc. In this experiment, we tested the effect of sugar (sucrose) on the germination rate of chia seeds. We did so by having each group member place five chia seeds in four different containers (for a total of twenty seeds per student) containing a sucrose solution of 0%, 2%, 4%, or 6%. The chia seeds were then observed for fifteen days and data on sprouting and germination was collected every five days. After everyone had collected their data, we ran a one-way ANOVA test and a Tukey’s test to determine whether our results were significant. Our results found that the growth rate means were significantly different. Specifically between the control and 4% sucrose solutions, and control and 6% sucrose solution. In addition, the germination rate showed a decreasing trend by increase in the concentration of sugar.