Article Sidebar
Published:
Mar 30, 2024Keywords:
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
NAJ supports free online communication and exchange of knowledge as the most effective way of ensuring that the fruits of research and development practice are made widely available. It is therefore committed to open access, which, for authors, enables the widest possible dissemination of their findings and, for readers, increases their ability to discover pertinent information. The Journal adopts and uses the CC: BY license and is open access. This license lets others distribute, remix, adapt, and build upon your work, even commercially, as long as they credit you for the original creation. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the Journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. Copyright for articles published in this Journal is retained by the Journal.
Main Article Content
Evaluation of the Effect of Sodium Azides on Growth and Yield of Pepper (Capsicum spp. L)
Abstract
The study was conducted to investigate the effect of sodium azide on the growth and yield parameters of Pepper (Capsicum spp. L). Pepper Seeds were purchased from the National Seed Council Umudike, Abia State. The experiment was set up at Michael Okpara University of Agriculture, Umudike Screen House. The experiment was set up in Complete Randomized Design (CRD) with three replications. The seeds were put inside six different beakers, each containing 20 seeds. The seeds were pre-soaked in distilled water for 3 hours and the floating seeds were eliminated during this period. Various concentrations of sodium azide (0.0%, 0.01%, 0.02%, 0.04%, 0.05%, 0.06% and 0.07%) were prepared. The pre-soaked seeds were later soaked in different concentrations for 3 hours and then placed on the Petri dish for germination percentage and we planted the seeds in our experimental site. The data for germination percentage, plant height, number of leaves, leaf area, stem girth and the number of fruits were obtained and were subjected to the ANOVA test and the mean was separated using Least Significant Difference (LSD) at the statistical significance of 95 % confidence interval. From the result obtained, sodium azide significantly reduced the germination percentage, plant height, stem girth, leaf area, number of leaves and number of fruits of pepper with increasing concentration. However, there are possibilities of having better results in the second mutant generation (M2) since the second generation was not assessed in this work.
