Farklı Parametreler Kullanılarak Bazı Yenilebilir Çiçeklere Ait Tohumların Çıkış Oranlarının Değerlendirilmesi

Abstract

In the study, the emergence power of 4 different edible flower seeds was determined using different parameters. It has been observed that final emergence percentage alone is not sufficient to express the emergence characteristics of the seed. When evaluated in terms of final emergence percentage, while calendula, red nasturtium and yellow nasturtium seeds had similar seed emergence, electric flower seeds had less emergence compared to the others. Considering the average emergence time, it was determined that nasturtium seeds emerged faster and more homogeneously compared to calendula and electric flower. In the study, germination index, emergence rate coefficient, emergence rate index values were calculated and it was determined that red and yellow nasturtium had better seed emergence in terms of these values compared to calendula and electric flower. As a result of the study, it was determined that final germination or emergence percentage alone was not sufficient to define the germination characteristics of seeds, and that determining at least one of the parameters such as germination index, emergence rate coefficient or emergence rate index in addition to the final emergence percentage would provide more reliable results.