Research in Plant Disease 2007;13(3):157-163.
Published online December 30, 2007.
채소 종자별 온탕침지 종자소독 효과검정
이지현, 신순선, 박용주, 류경열, 지형진
 
Evaluation of Hot Water Treatment for Disinfection of Vegetable Seeds for Organic Farming
Ji Hyun Lee, Shun Shan Shen, Yong Ju Park, Kyung Yul Ryu, Hyeong Jin Jee
Abstract
Hot water treatment that is the most appropriate seed disinfection method for organic vegetable farming was evaluated in this study. Among the leafy vegetable seeds lettuce that was the most sensitive to hot water was suitable to treat at 45oC for 25 min, while Chinese cabbage and radish seeds were optimally treated at 50oC for 25 min. The treatments resulted in similar or higher seed germination rate than non-treated seeds and promoted plant growth. In addition, fungi such as Alternaria, Aspergillus, Penicillium, or Mucor grown on the seeds were suppressed over 90% and the bacterial growth on lettuce seeds reduced 98.5% by the treatment. Among the fruit vegetable seeds pumpkin that was vulnerable to hot water was suitable to treat at 50oC for 15 min, while cucumber and hot pepper seeds revealed optimum treatment at 50oC for 25 min as chinese cabbage and radish. The treatment also showed similar or higher seed germination rate and growth than non-treated seeds. Furthermore, fungi such as Rhizopus, Aspergillus, Penicillium or Mucor grown on the seeds reduced from 72.0% to 95.4%. The bacterial growth on cucumber and red pepper seeds was suppressed from 65.5% to 86.0% by the treatment. Results indicated that the hot water treatment is practical for disinfection of organic vegetable seeds and the optimum temperature and soaking time varied among the seeds.
Key Words: Chinese cabbage, Cucumber, Hot water treatment, Hot pepper, Lettuce, Organic seeds, Pumpkin
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