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Plant Science Today (PST)

Review Articles

Vol. 12 No. sp1 (2025): Recent Advances in Agriculture by Young Minds - II

A comprehensive review of advanced seed treatment techniques to enhance Amaranthus cultivation and productivity

DOI
https://doi.org/10.14719/pst.8047
Submitted
3 March 2025
Published
14-04-2025 — Updated on 30-04-2025
Versions

Abstract

Amaranth is a highly valued leafy vegetable known for its exceptional nutrient profile, including high-quality protein, dietary fiber and essential vitamins and minerals. The seeds of amaranth are particularly rich in calcium, magnesium, phosphorus and vitamin C, making them a valuable component of a healthy diet. Additionally, amaranth is well-suited for terrace gardening and sustainable agriculture. However, despite its nutritional benefits, the consumption of amaranth in daily diets remains limited. One of the major challenges in amaranth cultivation is the imbibition issue caused by the tannin-rich testa and exotegmen cells in the seed coat. These factors contribute to poor seed quality, delayed germination and prolonged dormancy, which can last several years, ultimately reducing crop productivity. Seed treatment plays a crucial role in overcoming these limitations by improving seed viability and enhancing germination rates. Effective seed treatment methods help eliminate non-viable seeds, break dormancy and improve the physico-chemical properties of seeds. Furthermore, seed treatments can enhance seedling vigor, provide resistance against biotic and abiotic stresses and improve overall crop establishment. Conventional techniques such as priming, scarification and chemical treatments, as well as advanced methods like hydropriming, biopriming and nano priming, have shown promising results in enhancing amaranth seed quality. This critical review explores various seed treatment strategies, comparing their effectiveness and highlighting their potential to improve amaranth production. A better understanding of these techniques can help optimize amaranth cultivation and contribute to its increased adoption in sustainable food systems.

 

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