Impact of sugar beet seed priming using the SMP method on the properties of the pericarp

Abstract

Abstract Background This study determined the effects of two solid matrix priming methods on changes in the characteristics of two lots of the same variety of sugar beet fruits that differ in the level of vigour. Results Seed treatment within each level of vigour did not significantly affect helium and apparent density, total pore volume and total porosity. However, there was a tendency to increase porosity due to priming. This is probably why seed priming significantly increased mesopore diameter in both high and low vigour seeds. These changes increased the water content in the pericarp and the seeds and increased the water potential during germination. The high level of electrical conductivity of the fruit extracts was associated with low seed vigour. Low vigour resulted in higher humidity of the pericarp and decreased seed moisture and was also associated with lower water potential of the pericarp and seeds. Conclusions A significant difference in the water content in the pericarp and seeds was indicative of imbibition and problems with water flow between these centres, which resulted in a low water diffusion coefficient of the pericarp. This low water diffusion coefficient was correlated with the prolongation of the seed germination time.