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Influence of ascorbic acid seed priming on physico-chemical attributes of pea

Ghulam Hussain, Humayun Raza, Muhammad Imran, Syed Tansir Hussain Shah, Muhammad Faraz Anwar, Muhammad Ali Sher, Fengliang Zhao, Muhammad Nawaz

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Int. J. Biosci.16( 3), 274-281, March 2020

DOI: http://dx.doi.org/10.12692/ijb/16.3.274-281


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Pea (Pisum sativum L.) is most important food ingredient of vegetarian meals and fulfills the nutritive value (fibers and proteins) across the whole world. For this, different concentration of ascorbic acid through seed priming (No priming (control), Priming in distilled water, priming in 0.1 mM Ascorbic acid and Priming in 0.2 mM Ascorbic acid) in pea was used in different cultivars of pea plant i.e., Metoer and Classic. The morphological patterns were found to be enhancing under all levels ascorbic acid treatments except control. Basic biochemical components were also increased gradually in both varieties (Meteor and Classic) of pea. It was concluded that the application of growth promoting hormones or vitamins before sowing was helpful in pea plants to increase their qualitative and quantitative yields traits.It would be workable procedure to shield the economical plants against stresses.


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Influence of ascorbic acid seed priming on physico-chemical attributes of pea

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