SEED DEVELOPMENT AND MATURATION IN FRENCH MARIGOLD (TAGETES PATULA L.)

C.N. MURALI¹*, S.K. JAIN², M.A. JOSHI³, A. PANDEY⁴, SUNIL KUMAR^5
1ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
²ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
³ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
⁴ICAR-National Bureau of Plant Genetic Resources, New Delhi, 110012, India
⁵ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
* Corresponding Author : muralicnagri@gmail.com

Received : 31-01-2019     Accepted : 12-02-2019     Published : 15-02-2019
Volume : 11     Issue : 3       Pages : 7801 - 7803
Int J Agr Sci 11.3 (2019):7801-7803

Keywords : Seed development, Tagetes seeds, On-set of germination, Physiological maturity, Harvest maturity, Total oil in seeds
Academic Editor : Dr Smritikana Sarkar
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to ICAR-Indian Agricultural Research Institute, New Delhi, 110012 and Dr K Ali, Division of Plant Bio-Chemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012
Author Contribution : All authors equally contributed

Marigold (Tagetes spp) is an annual flower crop, mainly cultivated and propagated through seeds. It is essential to maintain the optimum seed quality to meet the desired standards in emerging seed industry at domestic and global seed trade. Indeterminate flowering in marigold leads to differential maturity of seeds resulting in wide differences in seed quality, major constraints in marigold seed production are optimum stage of physiological maturity and stage of seed harvest. Accordingly, a study was undertaken to identify the optimum stages of seed maturity in French types. The experimental results showed that, on-set of germination starts after 4-6 DFA in French types; and the quality seeds in French marigold can be obtained (harvested) between, and 38-40 DFA. Besides, total oil content in seeds estimated of about 35 % during physiological maturity and it was about 33% at harvest maturity; its content also varied with genotype as well as stage of seed maturity.

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