INFLUENCE OF MAGNETIC FIELD ON QUALITY OF RYE SEEDS
DOI:
https://doi.org/10.31548/energiya2018.05.006Abstract
The aim of the work was to study the influence of the magnetic field on the sowing quality of rye seeds during presowing treatment.
When processing seeds in a magnetic field, the rate of chemical and biochemical reactions in the plant cell changes. Under the influence of the magnetic field, the solubility of salts and acids in them increases. Increasing the permeability of cell membranes accelerates diffusion through the membrane of molecules and ions, increases the water absorption of seeds, and also the concentration of oxygen in plant cells. Due to the action of these factors, the germination energy, germination and biopotential of rye seeds increase.
On the basis of the conducted researches it is established that the change in the sowing quality of seed during their processing in a magnetic field depends on the square of the magnetic induction and the velocity of movement of the seeds.
When the magnetic induction varies from 0 to 0.065 T, the germination energy and germination of rye seeds increase, and with a further increase in magnetic induction, they begin to decrease. The change in the seed quality of seeds is affected by the velocity of their movement in the magnetic field, although it is a less significant factor than the magnetic induction.
It has been established that the most effective mode of presowing treatment of rye seeds in a magnetic field is a magnetic induction of 0.065 T, a four-time reversal of magnetization and a velocity of 0.4 m/s. Under this regime of presowing seed treatment in a magnetic field, the germination energy increased by 30 % in comparison with the control, germination by 26 %.
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