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DOI Prefix: 10.47001/IRJIET

Effect of Soaking with Yeast Solution on the Dormancy and Sprouting of Potato Tubers

Abstract

The research was conducted with an aim of studying the behavior of the tubers of some potato varieties cultivated in northern Syria towards the dormancy and the sprouting. The research was carried out in the 2019 agricultural season in Idlib Governorate (Al-Rouj Plain), which is considered one of the most important potato production areas in Syria. Three varieties were used in the experiment: Spunta, Synergy, and Panela. The potato tubers were soaked with the yeast solution at four concentrations (0, 5, 10, and 20 g/L) during four different periods (0, 1, 2, and 3 hours). The design was used completely randomly (CRD) in the experiment with three replicates per treatment and each replicate was one kg tubers. The results showed the superiority of all treatments on the control and in all the studied characteristics. Where the treatment of the variety Spunta were superior in the studied traits, followed by the Panela, then Synergy. In addition, the highest concentration of the yeast solution (20 g/L) exceeded the other concentrations in the studied characters. Also, the longer soaking period (3 hours) outperformed the other soaking periods in the studied traits. Generally, the soaking of Spunta variety tubers with the yeast solution at 20 g/L and the period of 3 hours gave the fastest break of the dormancy phase (25 days). While soaking the tubers of the Panela variety with yeast solution at the concentration of 20 g/L and the period of 3 hours achieved the largest number of sprouts per tuber (1.60 sprouts). Whereas soaking the tubers of Synergy variety with the yeast solution of concentration of 20 g/L and the period of 3 hours gave the highest weight of sprouts per sample (66.60 g).

Country : Syria

1 Dr. Rida DRAIE

  1. Faculty of Agricultural Engineering, University of Idlib, Syria

IRJIET, Volume 5, Issue 4, April 2021 pp. 130-141

doi.org/10.47001/IRJIET/2021.504020

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