파종 전 Priming과 광질 처리, 발아온도에 따른 고추종자의 발아율 = Effect of Light Quality during Priming and Germination Temperature on Pepper Seed Germinability

다국어 초록 (Multilingual Abstract)

Pepper (Capsicum annum L.) used as a spice or fruit vegetable has been transplanted for cultivation to accompany the production of its seedlings in general. The experiment was done to measure the effect of its cultivars (Daemyng; Wanggochu), priming (chemicals; concentration; period), light quality (red; far-red; blue; dark) during priming, and germination temperature (25 or 15$^{\circ}C$ constant; 25/15$^{\circ}C$ alternating) on the rate of germination done under incandescent lamps until 9 days after sowing. Seed germination was better when primed with Ca(NO$_3$)$_2$ than with KNO$_3$. Priming for 6 to 12 days using the former chemical enhanced the final germination rate and shortened the elapsed days to 50% germination, $T_{50}$, compared to no-priming. Under $25^{\circ}C$ constant germination temperature, primed seeds at darkness or far-red light showed the highest rate until 5 days after sowing or the lowest one since 7 days after sowing, respectively. The germination response at 25/15$^{\circ}C$ alternating temperature did not followed the lowest rate of 15$^{\circ}C$ constant germination temperature but inclined to that of $25^{\circ}C$ constant recorded the greatest one. Under 3 germination temperature red light treated during priming elevated the rate since 7 days after sowing compared to the other light treatments, and the germination rate of each cultivar was affected by no-priming or priming, light quality during priming. which imply their interaction to the seed germination.