Investigation of various factors on the germination of chia seeds sprouts (Salvia hispanica L.)
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Kuupäev
2019
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Abstrakt
Salvia hispanica L. is capable to produce a large amount of green matter, which can be
used as a source of biologically active substances. The purpose of this research was to select the
optimal factors for the chia seed sprouts (Salvia hispanica L.) germination. Dark variety chia
seeds (100 grains/sample) were investigated. The most significant factors for the process of
sprouting were selected as the study factors, such as the water mass fraction, the temperature and
the light exposure for seed germination. The output parameters of the experiment were seed
germination energy, germination of seeds, speed of germination and seedling vigor. It was
revealed that the mass fraction of added water had the greatest influence on the growing process
of chia seed sprouts. The optimal amount of water for producing the chia seed sprouts was in the
average of 4 mL/sample. As a result, it was noted that an insufficient or excessive amount of
water had a negative effect on the chia seed sprouts germination. The optimum temperature for
germination of chia seed sprouts was 25 °C. The optimal light factor was also determined; in
particular light exposure peaks occur in the red spectrum with a wavelength of 660 nm and a blue
spectrum with a wavelength of 450 nm.
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Märksõnad
chia seed sprouts, Salvia hispanica L., germination factors, microgreens, articles