Effect of dry-heat treatment on bacterial fruit blotch and viability of watermelon seeds
XXIX INTERNATIONAL HORTICULTURAL CONGRESS ON HORTICULTURE: SUSTAINING LIVES, LIVELIHOODS AND LANDSCAPES (IHC2014): INTERNATIONAL SYMPOSIA ON INNOVATIVE PLANT PROTECTION IN HORTICULTURE, BIOSECURITY, QUARANTINE PESTS, AND MARKET ACCESS(2015)
Abstract
Seeds of he diploid watermelon 'Mibao' infected with bacterial fruit blotch caused by Acidovorax citrulli, were dehydrated to 1-7% water content and dry-heated for 24-72 h at 70-80 degrees C. Following germination, seedlings were subjected to vigor tests and a bacterial fruit blotch-bearing test. Test results show that being dry-heated for 72 h at 75 degrees C is a safe and effective treatment for watermelon seeds. However; for treatment at 80 degrees C, seeds should have been previously dehydrated to a water content below 2%, in order to reduce negative effects on seeds.
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Key words
dry-heat treatment,watermelon seeds,seed vigor,sterilizing effect
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