Impact of seed nanopriming on biochemical properties of chilli (Capsicum annuum L.) cultivar GCh-1

Abstract

Maintaining optimum plant population is an important factor in maximizing crop production and productivity. Our agriculture is threatened by climate change and the depletion of resources and biodiversity. A new agriculture revolution is needed in order to increase the production of crops and ensure the quality and safety of food, in a sustainable way. The present investigation was undertaken to find out the effect of seed nano priming on biochemical properties of chilli seeds. Chilli (GCh-1) seeds primed with eight different priming treatments (T1: AgNPs @ 25 ppm, T2: AgNPs @ 50 ppm, T3: AgNPs @ 100 ppm, T4: AgNO3 @ 0.5%, T5: AgNO3 @ 1.0%, T6: AgNO3 @ 2.0%, T7: GA3 @ 100 ppm and T8: H2O) with soaking duration 24 hrs. Dray seeds were considered as control treatment. Priming treatments with silver nano particles significantly increased biochemical components such as α-amylase enzyme, chlorophyll, ascorbic acid, total phenol and total carbohydrates in GCh-1 as compared to control. Primed seeds showed better performance of chilli than control treatment in aspects of studied criteria.