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A. Arivoli et al.
Germination percentage =
Number of seeds germinated
Total numbers of seeds sown
× 100
(1)
Shoot and root length
Five seedlings were taken from each treatment and their shoot length and root length
were determined by using a cm scale and these values were recorded.
Fresh weight
Five seedlings were collected from each treatment and their fresh weights were
considered with the help of an electrical single pan balance.
Dry weight
The same seedlings used for fresh weight were kept in hot air oven at 80 °C for 24 h.
The seedlings were taken from the oven and kept in desiccators for some time. The
dry weights were taken using an electrical single pan balance.
Vigor index
Vigor index of the seedling were calculated by using the formula proposed by (Aery
2010) (Fig. 1).
Vigo index = Germination percentage × Length of seedling
(2)
Fig. 1 a Different concentration of sugar mill effluent in control b Fenugreek seed germination
c Mustard seed germination d After 15th day of seedling grown
A. Arivoli et al.
Germination percentage =
Number of seeds germinated
Total numbers of seeds sown
× 100
(1)
Shoot and root length
Five seedlings were taken from each treatment and their shoot length and root length
were determined by using a cm scale and these values were recorded.
Fresh weight
Five seedlings were collected from each treatment and their fresh weights were
considered with the help of an electrical single pan balance.
Dry weight
The same seedlings used for fresh weight were kept in hot air oven at 80 °C for 24 h.
The seedlings were taken from the oven and kept in desiccators for some time. The
dry weights were taken using an electrical single pan balance.
Vigor index
Vigor index of the seedling were calculated by using the formula proposed by (Aery
2010) (Fig. 1).
Vigo index = Germination percentage × Length of seedling
(2)
Fig. 1 a Different concentration of sugar mill effluent in control b Fenugreek seed germination
c Mustard seed germination d After 15th day of seedling grown