This article is made freely available as part of this journal's Open Access: ID|Serges-Ref5-6-15-ajiras251022 |
ABSTRACT
Introduction: Several studies have shown the beneficial action of microorganisms in improving the agronomic performance of seeds in several species. Objective: Thus, the effect of five strains of fungi isolated from the fermented juice of Lagenaria siceraria pulp on seed viability and seedling vigor was studied. Methods: Seeds of L. siceraria were fermented for 3, 6 and 9 days in the presence of the five strains of fungi. Results: Two strains, Black and Rhizopus fungi, improved germination by reducing the germination time to 5.31 ± 1.32 days and 5.36 ± 1.26 days respectively compared to the control (5.65 ± 1.42 days). For seedling vigor, the Rhizopus fungus favored large seedlings of 63.42 ± 11.42 mm, while the control seeds produced seedlings of 60.68 ± 8.55 mm in height. Conclusion: The results of these fungi significantly improve the quality of the seeds of L. siceraria, especially the Rhizopus genus. On the other hand, fermenting the seeds for 6 days of fermentation results in good germination and vigorous seedlings. Key words: Lagenaria siceraria, fermentation, fungus, germination, seedling vigor.
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