Envejecimiento acelerado: efectos sobre la viabilidad de semillas en cinco variedades de frejol

Abstract

The bean is an important crop in human consumption worldwide, around 300 million people who consume it, constitutes one of the main sources of protein and carbohydrates. Ecuador's production is 39,725 t, which represents 0.2% of world production. Viability indicates the potential for germination, it is a quality measure that is of particular importance in regular seed monitoring. The general objective was to evaluate the percentage of viability and germination of the bean seed by means of the accelerated aging method. The research was carried out in the plant aging laboratory belonging to the Technical University of Machala, El Oro province. In the period from June to July 2021. The research was based on the induction of different varieties of bean seeds which are: black bean, tumbez bean, country bean, panamito bean and yellow bean. These in turn were subjected in an oven at a temperature of 48ºC, applied in three different times 24h, 48h and 72h, using five repetitions using petri dishes for each variety that contained 20 seeds that have a population density of 100 seeds in total. Once removed from the stove, the seeds were placed on absorbent paper towels so that they could carry out the germination process. Finally, the germinated seeds were sown in plastic cups and the corresponding data was collected for each variety. With the data obtained, a factorial ANOVA was used in the IBM SPSS STATICS 22 software, this is used to evaluate the individual effect and the set of two or more factors on a quantitative dependent variable. This statistical test makes it possible to study the differences between research groups. By using more than one factor in a design, it has the advantage of being able to study the effect of the interaction between the factors. The results show that the yellow bean cultivar subjected to 72 hours in the oven obtained better results in leaf length with 7.03 cm, in leaf width with 7.9 cm and in plant weight with 6.38 grams and germination percentage with 1% and this, in turn, applied in a 48-hour treatment, obtained better results in the weight of the root with 2.35 grams. The best treatment to apply is 72 h in a stove, better results were obtained in the yellow bean cultivar in the following variables: length and width of leaves, vegetative weight and root weight. The fresh matter contents increased as the time (days) increased, obtaining higher results at 72h of development, with an average of 6.36 g, while at 48 h an average of 1.45 g was reached. Then the best treatment was T4 (72h) considering the following variables evaluated. The different cultivars of the study showed that they can be subjected to high temperatures and be able to obtain adequate germination.