Academic Level at Time of Presentation
Graduate
Major
Agriculture
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Dr. Iin P. Handayani
Presentation Format
Poster Presentation
Abstract/Description
Phytochemicals present in culinary spices can influence seed germination and early plant development through complex biochemical interactions. This study evaluated the effects of aqueous decoctions of Ajwain (Trachyspermum ammi), Clove (Syzygium aromaticum), Fenugreek (Trigonella foenum-graecum), Yellow Mustard (Sinapis alba), and Brown Mustard (Brassica juncea) on germination and early growth of Kale (Brassica oleracea var. acephala) under greenhouse conditions. Treatments were applied at two concentrations (2 g/100 mL and 5 g/100 mL) with distilled water as control in a completely randomized design with three replications (n = 8). Seeds were soaked in spice decoctions for 2 hours prior to sowing, and the same solutions were applied during the first three days to maintain moisture. Germination was highest in Clove-low and both yellow mustard treatments (100%), exceeding the control, while Clove-high showed strong inhibition. Ajwain low exhibited post-emergence loss despite high germination. Mean shoot height at day 21 varied among treatments, with Ajwain-low (8.48 cm) and Fenugreek-low (8.41 cm) exceeding the control (8.27 cm), while Yellow Mustard-low showed the lowest growth (4.61 cm). Chlorophyll content was highest in Ajwain-low (29.3 SPAD) and lowest in Yellow Mustard-low (26.0 SPAD), indicating differential physiological responses, and number of true leaves also varied among treatments. Overall, spice-derived phytochemicals produced distinct and concentration-dependent effects relative to control, with Clove exhibiting strong inhibitory effects at higher concentration and Mustard treatments showing neutral to stimulatory responses. These findings suggest potential roles of spice-derived compounds in sustainable crop management.
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Phytochemical Effects of Culinary Spices on Kale Germination and Early Growth
Phytochemicals present in culinary spices can influence seed germination and early plant development through complex biochemical interactions. This study evaluated the effects of aqueous decoctions of Ajwain (Trachyspermum ammi), Clove (Syzygium aromaticum), Fenugreek (Trigonella foenum-graecum), Yellow Mustard (Sinapis alba), and Brown Mustard (Brassica juncea) on germination and early growth of Kale (Brassica oleracea var. acephala) under greenhouse conditions. Treatments were applied at two concentrations (2 g/100 mL and 5 g/100 mL) with distilled water as control in a completely randomized design with three replications (n = 8). Seeds were soaked in spice decoctions for 2 hours prior to sowing, and the same solutions were applied during the first three days to maintain moisture. Germination was highest in Clove-low and both yellow mustard treatments (100%), exceeding the control, while Clove-high showed strong inhibition. Ajwain low exhibited post-emergence loss despite high germination. Mean shoot height at day 21 varied among treatments, with Ajwain-low (8.48 cm) and Fenugreek-low (8.41 cm) exceeding the control (8.27 cm), while Yellow Mustard-low showed the lowest growth (4.61 cm). Chlorophyll content was highest in Ajwain-low (29.3 SPAD) and lowest in Yellow Mustard-low (26.0 SPAD), indicating differential physiological responses, and number of true leaves also varied among treatments. Overall, spice-derived phytochemicals produced distinct and concentration-dependent effects relative to control, with Clove exhibiting strong inhibitory effects at higher concentration and Mustard treatments showing neutral to stimulatory responses. These findings suggest potential roles of spice-derived compounds in sustainable crop management.