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Abstract <p><i>Raphanus sativus</i> L. belong to the Brassicaceae family. A root vegetable commonly referred to as daikon, the radish is scientifically known as <i>Raphanus sativus</i> L. It holds great significance in Asian cuisine as a vegetable root crop. The hydrothermal time model provides crucial information of germination and emergence of crops. Germination of seed is highly regulated by environmental factors. For most seeds, imbibition normally marks the start of embryo growth, and the timing of sprouting is carefully ruled by the soil osmotic potential in the germination media, which determines the seed’s equilibrium water content. The study investigates the germination characteristic radish. The experiment conducted in laboratory and the seed of radish were tested on a range of temperatures (15, 20, 25, 30, and 35°C) with diverse osmotic potentials (0, –0.3, –0.6, –0.9, and –1.2 MPa) induce with polyethylene glycol. The highest germination was recorded at 25°C (0 MPa), while the lowest sprouting was recorded at 15°C (–1.2 MPa). The variations in osmotic potentials and temperatures significantly influenced antioxidant enzymes. The germination of radish is significantly influenced by osmotic potentials and temperature. Hydrothermal time model precisely identifies the optimal temperature and osmotic potential for radish development.</p>

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Germination and Agronomic Response of Radish (Raphanus sativus L.) to Temperature and Osmotic Potential via Hydrothermal Time Model

  • 期刊论文

  • 发表日期：

    2025年4月1日

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  • F. Amin,
  • H. S. El-Beltagi,
  • S. Ullah,
  • T. A. Shalaby,
  • T. Khan,
  • A. M. Ismail,
  • U. Ali,
  • M. M. El-Mogy,
  • S. Saeed,
  • W. F. Shehata

摘要

Abstract

Raphanus sativus L. belong to the Brassicaceae family. A root vegetable commonly referred to as daikon, the radish is scientifically known as Raphanus sativus L. It holds great significance in Asian cuisine as a vegetable root crop. The hydrothermal time model provides crucial information of germination and emergence of crops. Germination of seed is highly regulated by environmental factors. For most seeds, imbibition normally marks the start of embryo growth, and the timing of sprouting is carefully ruled by the soil osmotic potential in the germination media, which determines the seed’s equilibrium water content. The study investigates the germination characteristic radish. The experiment conducted in laboratory and the seed of radish were tested on a range of temperatures (15, 20, 25, 30, and 35°C) with diverse osmotic potentials (0, –0.3, –0.6, –0.9, and –1.2 MPa) induce with polyethylene glycol. The highest germination was recorded at 25°C (0 MPa), while the lowest sprouting was recorded at 15°C (–1.2 MPa). The variations in osmotic potentials and temperatures significantly influenced antioxidant enzymes. The germination of radish is significantly influenced by osmotic potentials and temperature. Hydrothermal time model precisely identifies the optimal temperature and osmotic potential for radish development.