Investigation of various factors on the germination of chia seeds sprouts (Salvia hispanica L.)
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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.