Effects of after-ripening and gibberellic acid on the thermoinduction of seed germination in Solanum melongena

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Daily alternating temperatures or a short exposure to low or high temperatures were necessary for the germination of eggplant seeds at the initial stage of after-ripening. But requirements became less strict with the progress of after-ripening, and after 4 to 8 months of after-ripening, germination occurred easily both at constant (20 and 25°) and daily alternating temperatures (30°for 16hrs and then 20°for 8hrs). With further progress in after-ripening, however, daily alternating temperatures or a short exposure to low or high temperatures became again indispensable for attaining a high percentage of germination. The progress of after-ripening was greatly influenced by the degree of seed ripening, that is, by the period before the seeds were sampled from fruits after anthesis (ripening). The effect of GA on the germination of eggplant seeds varied depending on the concentration of GA, temperature and the degree of maturity (ripening and after-ripening) of the seeds.
日本植物生理学会の論文