EFFECT OF MAGNETIC FIELD ON THE

GERMINATION OF SEEDS
SUBMITTED BY

Aqsa Naeem (G2F17ASPM0007)

In the partial Fulfillment for the Degree of ADS

( Double Math’s and Physics)

FACULTY OF SICENCES

UNIVERSITY OF CENTRAL PUNJAB

 University of Central Punjab
FACULTY OF LIFE SCIENCE
Examination Committee

The thesis viva of Aqsa Naeem (G2F17ASPM0007) was held on 27/07/19 at Faculty of
Science, University of Central Punjab. The Supervisory and Examination Committee
gave satisfactory remarks on the thesis and viva and approved for the award of the degree
of ADS (Double Math’s and Physics).

----------------------------- ------------------------------

Supervisor Principal

Faculty of Sciences Faculty of Sciences

 Acknowledgement:-

I would like to express my special thanks of gratitude to my professor Zahid Iqbal as well
as our principal Mr Shahjahan Akbar who gave me the golden chance to do this
wonderful project on topic “Effect of Magnetic field on the Germination of seeds”. This
project also helped me in doing a lot of Research and i came to know about so many new
things I am really thankful to them. Secondly i would also like to thank my parents and
friends who helped me a lot in finishing this project within the limited time. I am making
this project not only for marks but to also increase my knowledge.
 Abstract
Electromagnetic fields produced by permanent magnets, electrical appliances, power
lines, electric wiring, as well as natural sources such as the sun and even living organisms
are all around us. It is thought that any biological effects of the electromagnetic field are
due to the magnetic component only. Interestingly, it was found that the growth of plants
was inhibited by the presence of ELF antenna at Michigan.

The electromagnetic field is supposed to increase the transportation of

calcium across cell walls. The root growth of radish seeds is observed in presence of a
static electromagnetic field. It was reported that when seed germination is stimulated by
electromagnetic field, there is a very striking response. It has been observed that some
seeds are capable of germination only few days after fertilization and long before the
normal harvesting time; others are dormant and require an extended rest period or
additional development before germination. The object of the present investigation is to
examine the response of the root growth of Cicar arietium (gram) seeds in presence of
magnetic and electric fields when applied separately.

The magnetic and electric field may provide a feasible non-chemical solution
in agriculture. At the same time it offers advantages to protect environment and also
safety for the applicator. The biological effect of high frequency portion of the
electromagnetic spectrum has been reported in recent years but there is lack of data to
explain the biological effects of low frequency fields. In the present work emphasis is
given to investigate magnetic and electric field exposure effects on seed germination.

The current project studies the influence of the exposure rate of the magnetic field (50 m
T/time) upon germination in wheat seeds. Magnetic treatment involved the application of
three different exposure rates (0.5, 1, 2 h) respectively. The effect of the exposure rate on
the root growth, radicle growth and protein percentage are discussed and statistical
significance analysis is assessed for the differences between the average values of
samples and controls. The variable magnetic field of exposure rate (50 m T/ 0.5h) is a
very significant factor in influencing the germination process of wheat seeds. It is
observed that the root length, radicle length and the protein percentage increase up to 10,
14 and 8 % respectively.
Table of Contents
1.0 Introduction ................................................................................................................................ 1
1.1 World wheat scenario ................................................................................................................ 2
1.2Wheat Production in Pakistan ..................................................................................................... 3
1.3 Product description(Sweet pepper) ............................................................................................ 4
1.4 SEED ......................................................................................................................................... 6
1.5 VARIETY DEVELOPMENT, EVALUATION AND RELEASE ........................................... 7
1.6 SEED CLASSES ....................................................................................................................... 8
1.7 Seed Formation .......................................................................................................................... 9
1.8 Seed Germination....................................................................................................................... 9
1.9 Germination Process ................................................................................................................ 10
1.9.1 Environmental conditions are favorable ........................................................................... 10
1.9.2 Water imbibition ............................................................................................................... 10
1.9..3 Root and Shoot formation ................................................................................................ 10
1.9.4 A seedling is formed ......................................................................................................... 11
1.10 Seeds of wheat:- ..................................................................................................................... 11
1.11 Environmental factors affecting seed in the soil .................................................................... 12
1.11.1 Water ............................................................................................................................... 12
1.11.2 Gaseous environment ...................................................................................................... 12
1.11.3 Temperature .................................................................................................................... 12
1.12 Effect of Magnetic field on the germination of seeds:-.......................................................... 13
2.0 Literature review ...................................................................................................................... 14
3.0 Material and Methods .............................................................................................................. 16
3.1 Wheatseeds:- ............................................................................................................................ 16
3.2 Seeds of sweet pepper:- ........................................................................................................... 17
3.2.1 Magnetic funnel ................................................................................................................ 18
3.3 Plant material and germination experiment ......................................................................... 19
3.4 Experimental design: ............................................................................................................... 19
3.4.1 Seedbed experiment .......................................................................................................... 19
3.4.2 Field experiment ............................................................................................................... 19
4.0 Results and discussion ............................................................................................................. 22
4.1 Seed germination: .................................................................................................................... 23
4.2 Seedlings growth...................................................................................................................... 23
4.3 Vegetative growth traits: .......................................................................................................... 25
4.4 Flowering growth traits ............................................................................................................ 26
4.5 Yield parameters: ..................................................................................................................... 29
4.6 Chemical composition of leaves and fruits: ............................................................................ 30
4.7 Magnetic field .......................................................................................................................... 31
Conclusion ..................................................................................................................................... 32
References:- ................................................................................................................................... 33
 1.0 Introduction
Nowadays many written scientific works of biologist and biophysics describe the effect
of magnetic field on plants. Based on this work, magnetic technologies company came
up with the method of magneto-hydrodynamic activation of natural water and devices.
This method is an essential part in the whole complex of using magnetic fields in
agriculture. It include physics-chemistry changes of water parameter, resulting in
improvement in filtration properties and in an increase in dissolution properties of water.
These changing result in an increase ability of soil to get rid of salts and result in a better
assimilation of nutrients and fertilizer in plants during vegetation period. Biological
promotion of plant growth, protection against disease the main advantage of using
electromagnetic is stimulation method over traditional chemical processes is the absence
of toxic residue.

Savosten observe that an increase in the rate of seedling elongation under magnetic
conditions .Then Murphy reported changing in seed germination due to magnetic field.
Exposure of seed to a magnetic field for a short time was found to help in accelerating
sproutling and growth of seedlings.They reported the enhancement of plant growth under
magnetic conditions. Also a stong influence on the fast initial growth of the stages of
plant after trhe germination is well known. The growth of wheat plantlet in a static
magnetic field was stimulated by mean of exposure protocols. The present study aims of
assess the effect of magnetic field on the growth of plant root length, radicle length and
percentage protein in wheat seeds.

Wheat is the most widely grown crop in the world. Wheat (Triticum aestivum.) is one of
the first domesticated food crops and has been the basic staple food of the major
civilizations of Europe, West Asia and North Africa for last 8000 years. Approximately
one sixth of the total arable land in the world is under wheat. It is most demanded food
grain and its production leads all crops, including rice, maize and potatoes. Although the
crop is well adapted to climate between the latitudes of 30° and 60°N and 27° and 40°S,
however,it is grown under wide range of climatic conditions from within the Arctic circle
to higher elevations near the equator. Research by the International Maize and Wheat
Improvement Center (CIMMYT) during the past two decadeshas shown that wheat
production in much warmer areas is technologically feasible. In altitude, the crop is
grown from sea level to more than 3,000 m.a.s.l., and it has also been reported at 4,570

1
m.a.s.l in Tibet. The optimum growing temperature is about 25°C, with minimum and
maximum growth temperatures of 3° to 4°C and 30° to 32°C, respectively. Wheat is
adapted to a broad range of moisture conditions and can be grown in most locations
where precipitation ranges from 250 to 1750 mm.Classification into spring or winter
wheat is common and traditionally refers to the season during which the crop is grown.
For winter wheat, heading is delayed until the plant experiences a period of cold winter
temperatures (0° to 5°C), Spring wheat, as the name implies, is usually planted in the
spring (can be sown in autumn in countries like Pakistan that experience mild winters)
and matures during summer. Wheat, as a human food is prized for its taste and as source
of calories, protein, and certain vitamins and minerals, is the world most important crop.
Its importance is derived from the properties of its gluten, a cohesive network of tough
endosperm, proteins that stretch with the expansion of fermenting dough, yet hold
together to produce a ”risen” loaf of bread. Only the grain of wheat, and to lesser extent
the grain of rye, has this property. In addition to its utilization for bread large quantities of
wheat are utilized for unleavened bread such as “Chapatti” in Pakistan and India, for
pastry products, and for semolina products. These uses, combined with its nutritive value
and storage quality, have made wheat a staple food for more than one-third of the world's
population. In general, hard wheat varieties are used for bread flour and pasta, and soft
varieties for cake flour. Low grades of wheat, and by-products of1 the flour-milling, and
distilling industries, are used as feed for livestock. A minor amount of wheat is used as a
coffee subs.

1.1 World wheat scenario:-

Wheat is grown on about more than 240 million ha, larger than for any other crop, and
world trade is greater than for all other crops combined. FAO now puts world wheat
output in 2013 at 704 million tonnes, an increase of 6.8 percent from the last year, which
would imply more than full recovery from the previous year's reduction and bring world
production to its highest level in 1 history. By far, the bulk of the increase this year is
expected to originate in Europe, as prospects remain favorable overall in the EU and
outputs in the major producing CIS countries are forecast to rebound sharply from
drought-reduced levels in 2012. The outlook is also positive in Canada, Australia and
Argentina - other major exporters - and in most other wheat producing and consuming
countries. The main exception is the United States, where wheat crop growth has been
hindered by adverse weather conditions drought in particular - this season

2
1.2Wheat Production in Pakistan
In Pakistan, wheat being the main staple food cultivated on the largest acreages. Pakistan
falls in ten major wheat-producing countries of the world in terms of area under wheat
cultivation, total production and yield per hectare. Wheat is the essential diet of
population as it constitutes 60% of the daily diet of common man in Pakistan and average
per capita consumption is about 125 kg and occupies a central position in agricultural
policies ofthe government. The government announced wheat support price of Rs. 1200
which created interest onthe part of farming community. Wheat contributes 10.1 percent
to the value added in agriculture and2.2 percent to GDP. Area under wheat has increased
to 8.693 million hectares in 2012-13, from 8.650million hectares showing an increase of
0.5 percent over last year's area. The production stood at24.3 million tonnes during 2012-
13, against the target of 25.5 milliontonnes which is 5.1 percentdecrease from target while
a 3.2 percent increase over the last year production of 23.5 million tonnes has
beenwitnessed. The yield per hectare in 2012-13 stood at 2797 (Kg/ha) posted a positive
growth of 2.7percent as compared to negative 4.2 percent growth last year. The overall
increase in area due toenhancement in support price from Rs 1050 toRs.1200.This was
further supported by favorabletemperature and healthy grain formation. World Wheat
Production (million tones) Rank 1 . 2 . 3 . 4 . 5 . 6 . 7 . 8 . 9 . 10. Country EU-27 China
India United States Russian Federation Canada Australia Pakistan Ukraine Turkey
Production 137,443.00 121,000.00 92,000.00 56,613.00 54,000.00 29,000.00 24,500.00
3
24,330.00 19,500.00 17,600.00 (1000 MT) Source: FAO Cereal supply and demand brief
July, 2013 and USDAtitute, and wheat starch is employed as a sizing for textile fabrics.

1.3 Product description(Sweet pepper)

Sweet pepper (Capsicum annum L.) is one of the most important vegetables and popular
crops grown in many countries including Egypt. Sweet pepper occupied 108026 feddan.
(45389 ha) in Egypt during 2009 with an average of 7.4 ton per feddan. (AOAD, 2009).
Its fruits have high nutritional values, as they are a very rich source for vitamin A and C
(Elwan and El-Hamahmy, 2009; Rajput and Poruleker, 1998). Enhancement of the
productivity and quality of sweet pepper is usually dependent on many factors that
influence the plant growth throughout the growth period as well as improving agricultural
treatments.

Different chemical and non-chemical methods have been applied to improve crop yield
and quality, one of which is magnetic field (Jinapang et al., 2010). It has been reported
that magnetic field affects plant growth and development processes such as seed
germination and seedling growth (Aladjadjiyan, 2002). Furthermore, magnetic field may
alter the characteristics of cell membrane and cell reproduction and may cause some
changes in cell metabolism and various cellular functions including gene expression,
protein biosynthesis and enzyme activities (Atak et al., 2003). Several studies have
reported the influence of magnetic field on seed germination and vegetative growth of
4
vegetable crops such as mung bean (Huang and Wang, 2008), tomato (De Souza et al.,
2005, 2006), snow pea and chickpea (Grewal and Maheshwari, 2011) and peas (Es’kov
and Rodionov, 2010).

This study was designed to investigate the influence of magnetic field on seed
germination, vegetative growth, yield and yield quality of sweet pepper cultivated under
Egyptian soil conditions.

Sweet peppers come originally from South and Central America and belong to the
Solanaceae (nightshade) family. Sweet peppers were introduced into Europe for the first
time at the beginning of the 16th century. Although the fruit of the sweet pepper plant are
referred to colloquially as pods, they are actually berries.

The various varieties of sweet pepper differ greatly in color, shape and size. Sweet
peppers are often green or red in color, but sometimes also yellow, white, purple or black.
Green and red sweet peppers are of one and the same variety, the difference in color
arising simply from different harvest times. Green sweet peppers are not fully mature and,
although they continue to ripen during storage and do turn red, they never reach such an
intense shade as sweet peppers which have been left to mature fully on the plant.

The inside of a sweet pepper is hollow and subdivided by partitions, to which the whitish
seeds are attached. The outside of the sweet pepper comprises a very shiny skin.
The pungent flavor of the sweet pepper is derived from the alkaloid capsaicin. However,
the capsaicin content of sweet peppers is not very high, so their flavor is quite mild.
5
Sweet peppers are distinguished by a high vitamin C content, which is higher than that of
all other types of fruit and vegetable.

Figure 1 Figure 2 Figure 3 Figure 4

1.4 SEED
Seed is a means of dispersal for plant populations in space (spatial) and time (temporal),
representing continuity and change, and thus adaptation to the local environment. Seed
has played a critical role in agricultural development since prehistoric humans
domesticated the first crops.

In modern agriculture, seed is a vehicle to deliver almost all agriculture-based

technological innovations to farmers so that they can exploit the genetic potential of new
varieties. The availability, access and use of seed of adaptable modern varieties is,
therefore, determinant to the efficiency and productivity of other packages (irrigation,
fertilizers, pesticides) in increasing crop production to enhance food security and
alleviating rural poverty in developing countries.

For seed to play a catalytic role, it should reach farmers in a good quality state, i.e. high
genetic purity and identity, as well as high physical, physiological and health quality. In
contrast to fertilizers and pesticides, farmers select and save seed to plant the next year's
crop, and any off-farm seed from the formal sector should be of a better quality for
farmers to invest in it. Therefore, the best production techniques need to be followed to
produce good quality seed.

For wheat, seed and grain production follow rather similar operations but different
strategies. Apart from good agronomic management of the crop, seed production differs
from grain production on the following key issues: land requirement, isolation, roguing,
prevention of contamination and limitations of generations. Another difference is that
seed crops must meet specific quality standards prescribed by the national seed
regulations. The technical, administrative and legislative control by the certification
6
agency provides guidelines that have to be followed to produce good quality seed that
meets the standards.

1.5 VARIETY DEVELOPMENT, EVALUATION AND RELEASE

Modern varieties are the backbone of the formal seed industry. National Agricultural
Research Systems (NARSs) have a major responsibility for variety development and for
generating appropriate technologies to better utilize the yield potential of new varieties.
The new varieties must pass through a series of evaluation, release and registration tests
and procedures before farmers can use them. Basically two type of tests are carried out:
Distinctness, Uniformity and Stability (DUS) and Value for Cultivation and Use (VCU).

A DUS test is a descriptive assessment that establishes the identity of the new variety, by
using morphological characters, as well as its uniformity and stability. It is a useful tool
for the purposes of seed production, certification and plant variety protection. The DUS
tests usually run for two years. The new variety is compared with existing varieties to
establish its distinctness. A variety description is prepared, and differences with other
varieties noted.

7
The VCU trials focus on the benefit of the variety to the end users, farmers and
consumers. National multilocation variety trials enable identification of superior varieties
that meet diverse agronomic and consumer requirements. The VCU tests usually run for
three years. In some countries, the variety is tested in on-farm verification trials under
farmers' management conditions during the last year.

Based on DUS and VCU test results, a variety may be released and registered for farmers'
use. Many developing countries give priority to agronomic (VCU) trials rather than
descriptive (DUS) tests. While both tests are important, the benefits of the two tests must
be considered based on the immediate need of the country to use available resources
efficiently and economically.

1.6 SEED CLASSES

Seed production follows a generation system to ensure that all seed that is marketed to
farmers originates from a known source (breeder seed). When a variety is officially
released, the small amount of breeder seed received from the breeder (agricultural
research centre) is multiplied through a number of generations before it becomes
available to the farmers in larger quantities as certified seed. Each generation is produced
under strict supervision and must meet seed quality standards. The number of generations
that are allowed after breeder seed depends on the mode of reproduction of the crop, risk
of contamination, multiplication ratio and quantity of the seed required. For wheat, four to
five generations are commonly used.

Different generation schemes exist which vary very little, particularly in nomenclature.
The procedures followed are essentially the same. For the purpose of this chapter, the
Organisation for Economic Cooperation and Development (OECD) generation scheme is
used as outlined below:

 Breeder seed is the initial source of seed and is usually produced by the breeder. It
is the source for the production of pre-basic or basic seed.

 Pre-basic seed is the progeny of the breeder seed and is usually produced under
the supervision of a breeder or his designated agency. This generation is
commonly used for crops that have low multiplication ratios and where large
quantities of certified seed are required.

8
  Basic seed is the progeny of breeder or pre-basic seed and is usually produced
under the supervision of a breeder or his designated agency and under the control
of a seed quality control agency.

 Certified seed is the progeny of basic seed and is produced on contract with
selected seed growers under the supervision of the seed enterprise, public or
private. Certified seed can be used to produce further generations of certified seed
or can be planted by farmers for grain production.

Some developing countries, where natural disasters such as drought are a common
phenomenon, recognize a 'commercial seed' class to meet seed shortages in emergency
situations. In such cases, the standards for certified seed are often lowered and accepted
for distribution to farmers to overcome seed shortages. In other situations, commercial
seed is simply a grain used as seed after laboratory testing for some quality attributes,
such as purity and germination.

1.7 Seed Formation

Plants reproduce using eggs and sperm, just like people. However, they don't have
physical sex! Male plants release pollen, which fertilize ovaries. The fertilized ovaries
develop into seeds, which can then be distributed to make new plants. As the fertilized
ovaries develop, a surplus of carbohydrates and proteins are stored inside the seed. This
will serve as food for the plant until it can develop leaves. Next, the fertilized plant
ovaries develop the hardened coat we see as the outside of seeds to protect them against
harsh environmental conditions. The seeds then can be carried away by wind or animals
to create new plants.

1.8 Seed Germination

After the seed has made it to a new location and is covered with dirt, it can begin
germination. Germination is the process of seeds developing into new plants. First,
environmental conditions must trigger the seed to grow. Usually, this is determined by
how deep the seed is planted, water availability, and temperature. When water is plentiful,
the seed fills with water in a process called imbibition. The water activates special
proteins, called enzymes, that begin the process of seed growth. First the seed grows
a rootto access water underground. Next, the shoots, or growth above ground, begin to
9
appear. The seed sends a shoot towards the surface, where it will grow leaves to harvest
energy from the sun. The leaves continue to grow towards the light source in a process
called photomorphogenesis.

1.9 Germination Process

The process of germination is as follows:

1.9.1 Environmental conditions are favorable

For germination to occur, the environmental conditions must be favorable in order to
support the growing plant. The soil depth, amount of water, and temperature are all
critical conditions that must be met in order for the process of germination to be initiated.
Typically, the soil conditions must be moist and warm.

1.9.2 Water imbibition

When environmental conditions are optimal, germination is initiated by a process termed
water imbibition. The seed absorbs water through a structure called a micropyle, which
induces swelling of the seed until it splits open.

1.9..3 Root and Shoot formation

Once the seed has ruptured, the radicle (primary root) and plumule (shoot) can emerge
from the seed. This process is initiated by specific enzymes that become activated when
the seed is exposed to water. The roots grow downwards, and the shoot grows upwards
towards the soil surface.

10
1.9.4 A seedling is formed
Once the shoot emerges from the soil surface, the cotyledons become fully unfolded and
expand, eventually forming the first leaves. Once this occurs, the plant is ready to
initiate photosynthesis and is considered a seedling (shown below).

1.10 Seeds of wheat:-

Plant seed act as both reproductive structures as well as a vital nutritional resource for
human consumption, worldwide. Bread flour is derived directly from wheat. The seed of
wheat is botanically referred to as a caryopsis.

Unlike many other plant species where vegetative reproduction is possible, reproduction
in wheat is restricted to seed, following a process of self-pollination between the male
anthers and female stigma. The resulting seed is then harvested for processing into
nutritional substrate or used for propagation purposes.

This article explores the most important factors affecting germination which is the first
and most critical process during propagation by means of seed. From a producer’s
perspective, successful seed germination and subsequent seedling establishment is seen as
a first step towards economically feasible wheat production.

Although initial input costs are linked to the acquisition of genetically sound seed, several
other factors may also affect the process of germination. This process is complex and can
be affected at different stages by many interacting factors such as temperature, water
11
availability, oxygen, light, substrate, maturity of the seed and physiological age of the
seed.

1.11 Environmental factors affecting seed in the soil

The most important external factors include water, oxygen, suitable temperature, and
sometimes light or darkness. Various plants require different variables for successful seed
germination. Often this depends on the individual seed variety and is closely linked to the
ecological conditions of a plant's natural habitat.

1.11.1 Water
Water constitutes a basic requirement for germination. Mature seed are often extremely
dry and need to absorb, through a process of imbibition, a significant quantity of water,
relative to the dry weight of the seed. Generally, the minimum water content required in
the grain for wheat germination is 35% to 45% by weight.

However, seed may germinate in soil with low moisture content and the initial stages may
even proceed, but such conditions are usually not conducive in allowing the seed to
perform at its full genetic potential. Conversely, germination is generally impeded by
excess moisture mainly due to a restriction of oxygen availability. When seed imbibes
water, enzymes are activated which break down stored food reserves in the seed into
metabolically useful chemicals.

Shortly after seedling emergence the seedling's food reserves are typically exhausted and
photosynthesis provides the energy needed for continued growth. At this point the
seedling requires continuous supply of water, nutrients and light.

1.11.2 Gaseous environment

Air is composed of around 20% oxygen, 0,03% carbon dioxide and 80% nitrogen, and the
seed of most plant species germinate well in an environment providing this mixture of
gases. Oxygen is required by the germinating seed for aerobic respiration, the main
source of the seedling's energy until it grows leaves, which will enable photosynthesis.

1.11.3 Temperature
Soil temperature plays a significant role in the rate at which germination proceeds.
Although germination may occur between 4°C and 37°C, optimal temperatures range
from 12°C to 25°C. The rate of water absorption or imbibition, the diffusion of

12
respiratory gases and the rate of chemical reactions involved in the metabolism of the
seed are all affected by temperature.

Species-specific seed often have a temperature range within which it will germinate, and
it will not do so above or below this range. Suboptimal temperatures lead to lower success
rates and longer germination periods. Higher temperatures will, up to certain limits,
increase the rate of germination. Once the limit is reached, further increases in
temperature will reduce or prevent germination. High temperatures reduce enzyme
efficiency and eventually a temperature is reached at which cellular protein is denatured
and the seed is killed.

1.12 Effect of Magnetic field on the germination of seeds:-

A magnetic field (MF) is an inescapable environmental factor for plants on the Earth.
During the evolution process, all living organisms experienced the action of the Earth’s
MF (geomagnetic, GMF), which is a natural component of their environment. GMF is
steadily acting on living systems, and is known to influence many biological processes.
There are significant local differences in the strength and direction of the earth’s magnetic
(geomagnetic) field. At the surface of the earth, the vertical component is maximal at the
magnetic pole, amounting to about67 μT and is zero at the magnetic equator. The
horizontal component is maximal at the magnetic equator, about 33μT, and is zero at the
magnetic poles (Kobayashi et al., 2004). A MF is usually measured in terms of its
magnetic induction whose unit is given in Tesla (T).

Seeds of wheat were imbibed in water overnight and then treated with or without a 30 mT
static magnetic field (SMF) and a10kHz EMF for 4days,each 5h.Exposure to both MF
increased the speed of germination, compared to the control group, suggesting
promotional effects of EMFs on membrane integrity and growth characteristics of wheat
seedlings.

13
 2.0 Literature review

Hirota et al., 1999; Penuelas et al., 2004; Subber et al.,: have reported the effects of
static magnetic fields on metabolism and growth of different plant species

Lebedev et al., 1975; Martinez et al., 2000; Phirke et al., 2000; Carbonall et al.,
2002:It was found that an increase occurred in chemical reaction of plants under magnetic
field effect, and magnetic field had a positive effect on photochemical activity, respiration
ratio and enzyme activity

Celestino et al., 2000; Muraji et al., 1998; Chao and Walker, 1967.Studies made on
various plants have shown that magnetic field was effective on seed germination. It was
observed that germination was faster for seeds exposed to the magnetic field than those in
the control group, and germination percentage increased

Bonner and Karrfalt, 2008: To determine acorn viability, they are floated in water to
separate infested or damaged nuts (which float) from undamaged nuts (which sink)
(Bonner and Karrfalt, 2008). Acorns are also recalcitrant, making long term storage
difficult. Moisture content must remain above 20% to maintain viability .Oak species in
the while oak subgenera (Lepidobalanus) such as Q. muehlenbergii Engelm. and Q.
petraea (Mattusch) Liebl. often germinate in the fall without stratification (Bonner and
Karrfalt, 2008). For oak species in the red oak subgenera (Erythrobalanus), including Q.
palustris and Q. rubra, stratification is required for 30 to 120 d at 2 to 5 °C to overcome
seed dormancy Red oak acorns may then be sown in the field or in containers (Bonner
and Karrfalt, 2008). Germination success rates are highly variable (33 to 100%) and
reasons for failure are often not well understood.ds of wheat.

A. Matwijczuk, K. Kornarzyñski*, and S. Pietruszewski The impact of a variable

magnetic field, magnetically treated water and a combination of both these factors on the
germination of seeds and the final mass at the initial stage of growth sunflower plants was
presented. Investigations were carried out in pots filled with sand, tin an air-conditioned
plant house with no access to daylight using fluorescent light as illumination.Astatistical
significance positive impact was achieved for the samples subjected to the interaction of
both stimulating factors simultaneously, the magnetic field and the impact of treated
water several times on the speed of seed germination and final plant mass. Negative
impactswere obtained for themajority of the test cases, for the magnetically treated water,

14
the short duration of activity of the magnetic field and for the connection of themagnetic
field and low-flowtimes.

15
 3.0 Material and Methods
The purpose of this study is mainly to assess the influence on the early growth of the
wheat seeds plantlets exposed to (50 mT/time). The equipment needed in this experiment
includes an inductor (winding coil), ammeter, voltmeter and power supply.

3.1 Wheatseeds:-

Wheat seeds are used as the test material subject in this study, and four groups are
sprouting with distilled water at an initial temperature of 25 °C through 24 h after
germination the samples under study, exposed to round permanent magnets of about 50
mT over different time periods (0.5, 1, 2 h), 20 seeds were placed in each Petri dish and
over each one watered paper for support in the Petri dishes. After the water was added, all
Petri dishes were rested for 24 h and then divided into four experimental groups, each
group consisting of three Petri dishes. From each group one Petri dish was elected as
control. We marked the Petri dishes as follows: in the first group the control with A1 and
B1 and the other groups (A2, A3, A4, B2, B3 and B4) were exposed (50 mT) for different
time periods (0.5, 1, 2 h) respectively.

The environmental conditions such as temperature, humidity and illumination of four

groups of wheat seeds are maintained, as shown in Table 1. After seven days we
compared the form of the wheat seeds in all Petri dishes. The percentage of protein in
wheat seeds was determined using the Kjeldahl method. The percentage of protein, is
calculated using Eq. (1) [8], after exposing the wheat seeds to water or not in a constant
magnetic field 50 mT for different time periods 0, 0.5 and 1 h, which we marked a1, a2,
a3, b1, b2, b3 respectively. All data analysis was performed using compel random design
(C.R.D) and calculated to be 0.05 [9]. Percentage of Protein = [6.25 * N%] (1) where N is
the nitrogen percentage.

The future for wheat seed production appears to be mixed. Wheat is a high-volume, low-
profit seed crop and has been produced primarily by heavily subsidized government seed
programmes. With privatization and liberalization, many of these programmes are at risk
of being closed down. The private sector, however, may not focus on wheat seed due to
its characteristics (self-pollinating, high-volume and low-profit). If private seed
enterprises exist, they consider wheat seed to be of secondary importance. Furthermore,
in most countries there has been no ongoing effort to promote the use of improved seed
by wheat farmers, and no significant breeding developments have recently taken place to

16
increase yield and quality. Since wheat is a self-pollinating crop and the grain can be used
as seed, farmers tend to replant their own seed. It is, therefore, expected that in the future
the large majority of resource-poor, small-scale farmers in many developing countries
will have to rely on seed saved from the previous harvest.

In the developed world, declining world market prices for grain do not encourage farmers
to produce wheat. Moreover, there have been no widespread disease outbreaks, which
make seed treatment (and thus purchase of certified seed) necessary. Countries in Europe
and the United States are attempting to reduce subsidies, which will result in further
unwillingness to invest.

On the other hand, there are possibilities in developing countries for major increases if
significantly improved varieties appear on the market, disease outbreaks occur and
organized promotional efforts emphasize maximum production efficiency including
improved seed. Introduction of Plant Variety Protection and/or sophisticated
technologies, such as Genetic Use Restriction Technology (GURT), may also induce the
private sector to invest in wheat seed.

In Australia, Europe and the United States, there is a possibility of increased use of seed
of higher yielding varieties if subsidy reductions and/or market trends cause a decline in
production area, with only the more efficient farmers remaining in production and
attempting to produce more (or the same total amount) and more efficiently from less area
as a result of trying to diversify crop production.

3.2 Seeds of sweet pepper:-

Sweet pepper (Capsicum annum L.) is one of the most important vegetables and popular
crops grown in many countries including Egypt. Sweet pepper occupied 108026 feddan.
(45389 ha) in Egypt during 2009 with an average of 7.4 ton per feddan. (AOAD, 2009).
Its fruits have high nutritional values, as they are a very rich source for vitamin A and C
(Elwan and El-Hamahmy, 2009; Rajput and Poruleker, 1998). Enhancement of the
productivity and quality of sweet pepper is usually dependent on many factors that
influence the plant growth throughout the growth period as well as improving agricultural
treatments.

Growth of individual sweet pepper fruits was

measured destructively as well as non-destructively throughout their development.
Moreover, the relative contributions of different fruit parts to the growth of the fruit were
17
quantified. The length, circumference and fresh and dry weight of the fruit followed
sigmoid growth curves. At 20°C the fruit reached the marketable stages for green sweet
pepper at 40–45 days after anthesis (DAA), while about 20 days later the fruit turned red.
After 45 DAA fresh weight hardly increased while the dry weight increased by about
20%. The dry-matter percentage of the fruit decreased from 16–18% at anthesis to 6–8%
at 30 DAA; thereafter it increased to 8–10%. The time course of the dry-matter
percentage of pericarp and placental tissue showed a pattern similar to that of the total
fruit. However, during fruit development the dry-matter percentage of the seed increased
to 50%. The dry weight of the seeds as a fraction of the total fruit dry weight was rather
constant during fruit development, but varied considerably among individual fruits (0–
18%).

3.2.1 Magnetic funnel

A magnetic funnel (Brand name: Magnetic Technologies L.L.C., Model No. MFL01,
Dubai, U.A.E.) was used. Two cassettes with ceramic magnets are located inside the
cylindrical part of the magnetic funnel. Length of each cassette is 75 mm, there are seven
magnets installed inside of each cassette with intervals. North poles of magnets of one
cassette are located opposite south poles of magnets of other cassette. Maximal magnetic

18
induction along axis cylindrical part of the magnetic funnel is 57-60 mT (millitesla)
between magnets in each pair and 4-6 mT in the intervals between the pairs of magnets.

3.3 Plant material and germination experiment

Seeds of sweet pepper (cv. California Wonder) were purchased from Tanta, Egypt. The
seeds were divided to four groups and each group contains 10 seeds in 10 replications.
Seeds in the first group were passed through the magnetic funnel to be magnetized and
then the seeds were placed in petri dishes (9 cm) containing Whatman No.1 filter paper
soaked with normal distilled water (non-magnetized water). Seeds in the second group
(non-magnetized seeds) were soaked in magnetized distilled water that was previously
passed through the magnetic funnel. In the third group, magnetized seeds were soaked in
magnetized distilled water. In the fourth group, non-magnetized seeds were soaked in
non-magnetized distilled water to serve as a control. Seeds in all groups were left to
germinate at room temperature (25±2°C) for 14 days to measure the percentage of
germination .

3.4 Experimental design:

The experiment was carried out in duplicate at the experimental farm of the Faculty of
Agriculture, Tanta University during 2011 and 2012.

3.4.1 Seedbed experiment

The seeds were sown in seedling trays in a plastic greenhouse on 16th and 17th January
2011 and 2012, respectively. Treatments in the seedbed were arranged in a complete
randomized block design with three replications and the seeds were divided to four
groups as mentioned above. The first group contained magnetized seeds irrigated with
non-magnetized water. The second group contained non-magnetized seeds irrigated with
magnetized water. The third group contained magnetized seeds irrigated with magnetized
water, while the fourth group contained non-magnetized seeds irrigated with non-
magnetized water (control).

3.4.2 Field experiment

Seedlings from each treatment were transplanted to the open field on 6th and 8th of
March 2011 and 2012, respectively at 30 cm apart in one side of the ridges. The plot area
was 11.2 m2, which contained four rows with 4 m in length and 70 cm in width.
Treatments in the field were arranged in a complete randomized block design with three

19
replications. Normal cultural practices were carried out as recommended for the
conventional pepper planting according to instructions of Egyptian Ministry of
Agriculture. During this period, non-magnetized water was provided to all four
treatments.

Table 1: Chemical analysis of the experimental soil

The soil in the plots was a clay loam soil with organic matter 1.5%, pH 7.25 and
EC/25°C 4.03 mmhos cm-1. Table 1provides information on the soil’s chemical
analysis determined according to Ryan et al. (1996).

Seedlings growth parameters: During the seedbed period, 10 seedlings per treatment
were sampled at 50 days post-sowing to measure seedling height, number of leaves per
seedling, seedling fresh and dry weight and seedling leaf area.

Vegetative growth traits : Five plants from each plot were randomly sampled at 90 days
after transplanting to determine plant height, number of branches per plant, number of
leaves per plant, fresh and dry weight per plant and leaf area per plant.

Flowering growth traits : Five plants from each plot were randomly selected and labeled
to determine the days after transplanting to 25% flowering, number of flowers per plant
and percentage of fruit set.

20
Yield parameters: Ten representative marketable fruits from each treatment at the
middle of harvesting season were collected and used for determination of yield
parameters including fruit fresh and dry weight, fruit number per plant, fruit length, fruit
diameter and pericarp thickness. In addition, fruits produced from each plot were
harvested and used to determine early and total marketable fruit yield. Early marketable
yield was determined from the first three harvestings.

Chemical composition of leaves: Contents of chlorophyll a and b, caroteniods, N, P and

K in the leaves of sweet pepper were determined according to the Association of Official
Analytical Chemists International (AOAC, 1995).

Chemical composition of fruits: Concentrations of vitamin C, nitrate (NO3), Total

Soluble Solids (TSS), titratable acidity, N, P, and K in the fruits of sweet pepper were
determined according to the Association of Official Analytical Chemists International
(AOAC, 1995).

Statistical analysis: Data were analyzed by MSTATC computer software program

adopted by Bridker (1991) using ANOVA with the Least Significant Difference (LSD) at
the 0.05 probability level.

21
 4.0 Results and discussion
After seven days the wheat seeds germinated in all Petri dishes but at the first sight we
could observe significant differences. In the control dish most of the seeds have
germinated but the root length of the young plant was a maximum of 5.7 cm in the control
(A1). In A2, A3 and A4 we measured an astonishing 6.3, 5.8 and 5.9 cm for A2, A3, A4,
respectively. The control groups of the three tests are sketched in Figure 2. It is clear that
the root length of the wheat seeds increases by 10 % at a dose rate of 50 mT/0.5h for
group A2 compared with the control A1. In order to investigate the effect of different
exposure times at a fixed magnetic field intensity (50 mT/time) on radicle length growth
and protein percentage of wheat seeds for each group, the set of groups (B2, B3 and B4)
were exposed for 0.25, 0.5, 1 h, respectively.

Figure 3 represents the different radicle lengths of wheat seeds. The radicle length of the
wheat seeds plantlets increases at the dose rate 50 mT/0.5h for groups B2 compared with
the control B1 by 14 %. The changes in the protein of wheat seeds for groups (a1, a2, a3,
b1, b2 and b3) exposed to a 50 mT magnetic field for 0, 0.5, 1, 2 h, respectively compared
to the control (a1, b1) are presented in Figures 4 and 5. It can clearly be seen that, the
protein percentage of the wheat seeds increases at a dose rate of 50 mT/0.5h with and
without water for groups a2, b2 compared with control a1, b1.

Magnetic field treatment of seeds leads to acceleration of plants growth, protein

biosynthesis and root development [10,11]. In addition, more accelerated plant growth
which we believe is directly due to the reunion of north and south magnetic monopole
and the energy that is released with their reunion. In the literature other researchers have
also exposed plant seeds to magnetic field. The main difference between our research and
the studied articles is exposure time, we have exposed the seeds to 50 mT/time, no other
kind of stress was added to the plant seeds. Some researchers have also added a
temperature stress of 45 °C, and longer times of exposure to magnetic fields. Our
experience shows that longer exposures will bring no significant results and may harm the
seeds germinating capability.

22
4.1 Seed germination:

Figure 1 shows the percent germination rate of pepper seeds treated with magnetic field.
Germination of all treated seeds began one day earlier than that of non-treated seeds.
After the 14th day of soaking, 83.3, 84.7 and 90.3% germination were achieved in
magnetized seeds, magnetized water and magnetized seeds +water, respectively; while, it
was 62.3% in non-treated seeds (LSD = 5.14 at 5%). Highest germination rate was
achieved for magnetized seeds that were soaked in magnetized water rather than
magnetized seeds soaked in non-magnetized water or non-magnetized seeds soaked in
magnetized water. However, no significant difference was observed between the
germination rate of magnetized seeds and magnetized water when used separately.
Germination percentage increased by 33.7, 35.8 and 44.9% over control in magnetized
seeds, magnetized water and magnetized seeds +water, respectively.

4.2 Seedlings growth

As shown in Table 2, growth of all seedlings produced from treated seeds was
significantly promoted than those produced from non-treated seeds in both 2011 and 2012
seasons. As for instance, seedling height increased significantly by 21.2, 29.3 and 47% in
magnetized seeds, magnetized water and magnetized seeds+ water, respectively in 2011,
while the increase was by 21.1, 28.1 and 45%, respectively in 2012.
23
 Effect of magnetic field on percent germination rate of sweet pepper seeds,
Values are expressed as the mean (n = 10), LSD for germination% = 5.14 ,
Fig. MS: Magnetized Seed; MW: Magnetized Water; MSW: Magnetized
1: Seed+Water

24
Table 2: Effect of magnetic field on growth of sweet pepper seedlings

Values are means of 3 replications

Likewise, seedling leaf area increased by 15.2, 29.5 and 50.6% in treated seedlings in
2011 and by 21.2, 35.8 and 56.6% in 2012. This effect was more positive when seeds and
water were both magnetized. Generally, no significant differences were found in the
growth parameters of the seedlings produced from magnetized seeds only and those
produced from magnetized water only.

4.3 Vegetative growth traits:

Table 3 summarizes the values of vegetative growth traits of pepper plants affected by
magnetic field in seasons of 2011 and 2012. Values of vegetative growth were
significantly higher in treated plants than those in non-treated plants in both seasons.
Reported values were significantly superior in the plants generated from magnetized
seeds that were irrigated with magnetized water. For example, 11, 12, 14.1, 21.8, 12.2 and
23.5% increase were recorded in the plant height, number of branches per plant, number
of leaves per plant, fresh and dry weight per plant and leaf area per plant, respectively for
25
pepper plants generated from magnetized seeds+ water treatment in 2011 compared to the
non-magnetized treatment. While in the 2012, same traits increased by about 12.4, 10.2,
11.6, 12.6, 9.2 and 22.5%, respectively.

4.4 Flowering growth traits

Table 4 shows the flowering traits of pepper plants influenced by magnetic field.
Although magnetic field had no significant effect on number of flowers per plant and fruit
set percentage, it significantly shorted the period to 25% flowering in both seasons.

Effect of magnetic field on the vegetative growth traits of

Table 3: sweet pepper

Values are means of 3 replications

26
Values are means of 3 replications, NS: Not significant

27
 Effect of magnetic field on early and total fruit yield of sweet pepper, Values
are expressed as the mean (n = 3), LSD for early yield = 0.09 and 0.14 for
2011 and 2012 season, respectively, LSD for total yield = 0.25 and 0.36 for
2011 and 2012 season, respectively, MS: Magnetized Seed; MW:
Fig. 2: Magnetized Water; MSW: Magnetized Seed+Water

Table
4: Effect of magnetic field on flowering traits of sweet pepper

Flowering was accelerated by 1.7, 2 and 2.8 days in pepper plants emerged from
magnetized seeds, magnetized water and magnetized seeds +water, respectively in 2011
compared to the non-magnetized treatment. While in the 2012, magnetized treatments
took 1, 1.3 and 2.4 days shorter to 25% flowering over control, respectively.

Effect of magnetic field on the yield of sweet pepper

28
4.5 Yield parameters:
Fruit fresh and dry weight, number of fruits per plant, early and total marketable fruit
yield significantly increased by magnetic field (Table 5, Fig. 2), while the differences
among fruit length, fruit diameter and pericarp thickness were insignificant. Total
marketable fruit yield increased significantly by about 6.2, 7.4 and 12.1% in pepper plants
generated from magnetized seeds, magnetized water and magnetized seeds +water,
respectively in (2011) compared to the non-magnetized treatment. In 2012, increase was
by 9.2, 10.1 and 14.7%, respectively. This raise is due to the gain in the fruit fresh weight
and the number of fruits per plant.

Effect of magnetic field on the chemical composition of sweet pepper

Table 6: leaves

Values are means of 3 replications, DW: Dry weight, N: Nitrogen, P: Phosphorus, K:

Potassium, NS: Not significant

29
 Effect of magnetic field on chemical composition of sweet pepper
Table 7: fruits

Values are means of 3 replications, FW: Fresh weight, DW: Dry weight, N: Nitrogen, P:
Phosphorus, K: Potassium, Ns: Not significant

4.6 Chemical composition of leaves and fruits:

Leaf contents of chlorophyll a and b, caroteniods and P in 2011 season were significantly
affected by the magnetic field, while in 2012; only K concentrations were insignificant
(Table 6).

In fruits, the magnetic field significantly increased concentrations of vitamin C and P but
NO3, TSS, acidity, N and K were not affected in 2011 (Table 7). In 2012, concentrations
of vitamin C, TSS and P significantly increased in treated plants, while there were no
significant differences in contents of NO3, acidity, N and K.

30
4.7 Magnetic field
it also increased vegetative and flowering growth of pepper plants (Table 3 and 4). The
enhancement in vegetative parameters including plant height, number of branches,
number of leaves, leaf area and leaf fresh and dry weight in the plants derived from the
treated seeds may be due to the increase in the concentration of photosynthetic pigments
such as chlorophyll a and b and carotenoids (Table 6) that provided greater amount of
assimilates available for vegetative growth. This resulted in a remarkable increase in the
vegetative and flowering growth of pepper plants that produced from seeds treated by
magnetic field. It has been stated that magnetic field caused alterations in the transport
properties of cellular plasmatic membranes, which play an extremely important role in
regulating the assimilation by a cell of the nutrients needed for its functioning
(Azharonok et al., 2009).

Fruit fresh and dry weight, number of fruits per plant, early and total marketable fruit
yield significantly increased by magnetic field (Table 5, Fig. 2). The considerable
improvement in fruit yield parameters (Table 5) as well as concentration of vitamin
C (Table 7) may be resulted from an increase in the number of harvested fruits per plant
and average fruit weight induced by the magnetic treatments. Similar effects have been
reported on mung bean (Huang and Wang, 2008), tomato (De Souza et al., 2005, 2006),
snow pea and chickpea (Grewal and Maheshwari, 2011) and peas (Es’kov and Rodionov,
2010).

The positive effects of magnetic fields may be a result of bioenergetic structural

excitement causing cell pumping and enzymatic stimulation as they might affect the
regulation of crucial ion mechanisms such as the ATP hydrogen pump, and possibly the
configuration of pivotal proteins (De Souza et al., 2005). However, the effects of
magnetic field on plant growth still require proper explanation especially for the late
growth period such as flowering and fruiting stages.

31
 Conclusion
The present results indicate that pre-sowing magnetic treatments enhance the percent
germination rate, growth and development of pepper plants and improve their fruit yield
parameters. Furthermore, magnetic field treatment can be considered as an alternative to
chemical and biological methods that are commonly used in the production of vegetable
crops.

The results allow the following conclusions to be presented. The root length of wheat
seeds increases by 10 % at a dose rate of 50 m T/0.5h for each group compared with the
control. 2. The radicle length of the wheat seeds plantlets increases by 14 % at 50 m
T/0.5h for each group compared with the control. 3. The protein percentage of the wheat
seeds increase by 8 % at a dose rate of 50 m T/0.5h for each group compared with the
control. 4. A magnetic field with a dose rate of 50 m T/ 0.5h has a strongest positive
effect.

It could be concluded that all applied materials have positive and growth promoting
effects on sweet pepper plants by providing supplemental doses of nutrients to the plants
and in some cases to provide plants with some promoting growth regulators as well
(yeast). However, the decision of which product to be applied is relative to the grower
depending on which agricultural system (conventional or environmental) he is willing to
follow.

32
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