Eliyeh Ganji
University of Gottingen, Germany
Title: Improving germination percentage and rate of barley (Hordeom vulgare L. ) seeds by using ultrasonic waves and the reasons for this improvement
Biography
Biography: Eliyeh Ganji
Abstract
Improving germination percentage and rate of barley (Hordeom vulgare L. ) seeds by using ultrasonic waves and the reasons for this improvement: Barley is the main ingredient for malting and brewing in the manufacture of beer. Germination capacity and the level of α-amylase in barley grains plays a significant role in the brewing process of barley. Poor germination capacity of barley reduces malt yield. In order to study the effects of sonication on seed germination percentage and rate as well as the endospermic cells’ area of barley a laboratorial experiment was performed as Completely Randomized Design (CRD) with 3 replications. The results indicated that the ultrasonic waves affect the seed germination, the germination rate and the cells’ area significantly (at 0.01). The results of mean comparison tests (LSD, 0.05) showed that the highest germination percentage (100 %), germination rate and cell area (1370.71 micron) is achieved through 15 minutes exposure to ultrasonic waves. It is concluded that sonication could weaken the seed cells’ wall rigidity and make micro-pores on the cell’s wall resulting in higher and faster water imbibition by the cells. Eventually, higher absorption of water increases the α-amylase activity followed by faster hydrolysis of starch so that germination percentage and rate increase.