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Potato seed germination as influenced by food blender injury, gibberellic acid, thiram and fermentation

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Summary

Three experiments were conducted in petri dishes and/or soil to study certain factors affecting germination of new and year old potato seeds. The results were as follows:

  1. 1.

    Germination from year old seed in both petri dishes and soil was reduced if blending time during seed extraction exceeded 22 seconds.

  2. 2.

    Germination of new seed in petri dishes was increased with GA and reduced with thiram.

  3. 3.

    Germination from year old seed was higher from fermented than unfermented seed in both petri dishes and soil.

A brief description is given of seed extraction procedures used at Minnesota.

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Literature Cited

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Author information

Authors and Affiliations

  1. Department of Horticultural Science, Institute of Agriculture, University of Minnesota, St. Paul 1, Minnesota

    F. I. Lauer & R. Mullin

  2. USAF, Eglin Air Force Base, Florida

    A. W. Blomquist

Authors
  1. F. I. Lauer
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  2. R. Mullin
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  3. A. W. Blomquist
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Additional information

Paper number 5461 of the Scientific Journal Series of the Minnesota Agricultural Experiment Station, Institute of Agriculture, University of Minnesota, St. Paul 1, Minnesota.

Formerly, Department of Horticultural Science, Institute of Agriculture, University of Minnesota, St. Paul, Minnesota

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Lauer, F.I., Mullin, R. & Blomquist, A.W. Potato seed germination as influenced by food blender injury, gibberellic acid, thiram and fermentation. American Potato Journal 42, 71–75 (1965). https://doi.org/10.1007/BF02862431

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  • DOI: https://doi.org/10.1007/BF02862431

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