THE INFLUENCE OF THE DEGREE OF MATURITY OF OKRA SEEDS ON THE GERMINATION OF ACME CULTIVAR

Abstract

Okra (Abelmoschus esculentus (L) Moench) are annual plants with an important content in water (86.1%), protein (2.2%), fat (0.2%), carbohydrate (9.7%), fiber (1%) and ash (0.8 %). The objective of this research was to show the influence of the degree of maturation of the okra seeds on the germination of the Acme variety. The experience was carried out in 2022. The sowing variants were: seeds harvested from the capsules that reached physiological maturity (control); physiologically mature seeds soaked for 24 hours; seeds extracted from capsules which have not reached physiological maturity but which have a brown color; seeds extracted from capsules that have not reached physiological maturity and soaked. The results show that germination was influenced by the degree of seed maturity. The physiologically mature seeds soaked for 24 hours had the best germination (65%).