Comparative Assessment of Wood Vinegar Types and NaCl-Induced Salinity Stress on Germination and Early Growth Performance in Popcorn (Zea mays var. everta)

Authors : Güleda Öktem, Sıtkı Ermiş
Pages : 807-815
Doi:10.47115/bsagriculture.1782325
View : 66 | Download : 220
Publication Date : 2025-11-15
Article Type : Research Paper
Abstract :Salinity is a major abiotic stress that limits crop productivity worldwide, particularly during germination and early seedling stages when plants are most vulnerable to osmotic and ionic imbalances. Popcorn (Zea mays var. everta), a high-value maize type with growing global demand, is especially sensitive to saline conditions that reduce stand establishment and yield potential. This study evaluated the effects of wood vinegar (WV) seed priming on the germination and early growth of R606 popcorn under NaCl-induced salinity stress. Seeds were primed with WV at 0.002% and 0.02% (v/v) derived from hazelnut shells (HS) and chicken litter (CL) and exposed to 0, 200, and 300 mM NaCl. Increasing salinity markedly reduced germination and seedling growth, with 300 mM NaCl causing nearly 30% lower germination and >40% shorter shoots and roots than the control. WV priming, particularly 0.02% CL, significantly alleviated stress, maintaining 94.7% germination and a vigor index of 735 at 200 mM NaCl compared with 73% and 423 in untreated seeds. Mean germination time decreased from 3.24 to 2.01 days. Differences between WV sources indicated that feedstock composition influenced efficacy. Correlation analysis confirmed that vigor index and the area under the germination percentage curve (AUGPC) were reliable indicators of seedling performance. These findings demonstrate the potential of WV as a natural, low-cost biostimulant to enhance germination and early seedling vigor in popcorn, offering a sustainable approach to improving crop establishment and resilience in saline agroecosystems.
Keywords : Popcorn (Zea mays var. everta), Seed priming, Wood vinegar, Salinity stress, Germination

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