The Effects of Salinity on Mung Bean (Vigna radiata) Seed Germination


  • Emily Fong
  • Jimmy Huang
  • William Lee
  • Claire Weng


Vigna radiata, also known as “the green gram” or “mung bean,” is a plant species in the
legume family. Mung beans typically germinate within 2-5 days, but factors such as
temperature, salinity level, pH of water, and more affect germination and growth rate (Overhiser
2019). Knowing this, we aimed to determine how the salinity concentration present in the growth
medium would affect the germination rate of mung beans. In this experiment, members
performed the same experiment with the same measurements. Each group member exposed
25 mung bean seeds to varying salinity treatment groups: 0, 40, 80 and 120 mM/ L. The amount
of seeds germinated were recorded each day. Our study found a general decreasing
germination rate with increasing salinity concentrations, which can be associated with ethylene
production and osmotic stress. Average germination rate after two days was determined to be
73% in the 0 mM/L, 67% in the 40 mM/L, 53% in the 80 mM/L, and 43% in the 120 mM/L; all
values are significantly different from one another receptor for 0 and 40 mM/ L groups. This
affirms our initial hypothesis that an increase in salinity would cause a decrease in germination.
Although only mung beans were tested, results can be applied to many other dried legumes and
seeds, allowing us to test more advanced hypotheses in the future. For future studies, this could
be replicated with other types of beans or include greater sample sizes.