Enhancement of seed germination in kiwi fruit by stratification and gibberellic acid application

Abstract

Seeds of two kiwi fruit varities viz., Bruno and Hayward were treated with four concentrations of GA3 @ 500, 1000, 1500 and 2000 ppm for a period of 20 h and stratified at 4.4°C for 6, 8, 10 weeks well as and sown directly in open field conditions. The seeds after treatment were sown during the first week of March whereas the open field sowing was done in first week of February. The germination of seed was higher in cv. Bruno as compared to cv. Hayward. With the increase in concentration of gibberellic acid, seed germination was enhanced in both the varities. However, the effect was much more pronounced in cv. Bruno as compared to cv. Hayward. Maximum seed germination (67.25 and 53.00%) was observed with the application of 2000 ppm GA3 in cvs. Bruno and Hayward respectively. Ten and 6 weeks stratification at 4.4°C were adequate for higher seed germination in cvs. Hayward and Bruno respectively. The seeds of Hayward revealed much more positive response to stratification as compared to gibberellic acid whereas it was least in cv. Bruno.