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Web URL(s):http://cykx.lzu.edu.cn//EN/article/downloadArticleFile.do?attachType=PDF&id=10680
    Last checked: 06/08/2015
    Requires: PDF Reader
Publication Type:
i
Report
Author(s):Zhang, Xiao-ning; Yang, Ting; Zheng, Qun-ying
Author Affiliation:Zhang and Yang: College of Light Industry, Textile and Food Engineering, Sichuan University; Zheng: Sichuan Academy of Grassland Science, Chengdu, China
Title:Optimization of seed pelleting for Festuca rubra by response surface methodology
Source:[Caoye Kexue] [Pratacultural Science]. Vol. 31, No. 5, May 15 2014, p. 965-970.
Publishing Information:[Lanzhou Shi, China]: ["Cao Ye Ke Xue" Bian Jibu]
# of Pages:6
Related Web URL:http://cykx.lzu.edu.cn//EN/abstract/abstract10680.shtml
    Last checked: 06/08/2015
    Notes: English abstract only
Keywords:TIC Keywords: Festuca rubra; Growth analysis; Growth rate; Seed germination; Seed pelleting; Seeding methods
Abstract/Contents:"Seeds of Festuca rubra were used as raw material to study the effects of seed pelleting on seed germination rate. Trial conditions were optimized by response surface methodology on basis of single factor tests. Different volumes of gibberellin diluent, attapulgite and water retention agent were used to study their different effects on seed germination rate. The results showed that the optimal conditions for seed pelleting content were 5mL gibberellin diluent, 9 g attapulgite and 15 g water retention agent which improved weight to 4 or 5 times of unpelleting seed. The germination rate could reach up to 94% under these conditions."
Language:Chinese
References:15
Note:"Sum no. 250"
Abstract also appears in English
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ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete):
Zhang, X.-n., T. Yang, and Q.-y. Zheng. 2014. Optimization of seed pelleting for Festuca rubra by response surface methodology. (In Chinese) [Caoye Kexue] [Pratacultural Science]. 31(5):p. 965-970.
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http://cykx.lzu.edu.cn//EN/article/downloadArticleFile.do?attachType=PDF&id=10680
    Last checked: 06/08/2015
    Requires: PDF Reader
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