EFFECTS OF FRUIT MATURITY AND PRE-SOWING WATER TREATMENT on germinative performance OF Gmelina aborea SEEDS

The study was initiated to determine the effects of four fruit maturity levels (colour index of maturity: greenish yellow, yellow brown, dark brown, yellow and green) and four pre-sowing water soaking treatments (0, 24, 36 and 48 hours) on five seed germinative performance traits in Gmelina arborea. Significant differences were exhibited among the fruit maturity levels and pre-sowing water treatments for all the five traits evaluated. Differences in these five traits between maturity levels were significantly influenced by pre-sowing water treatments. Seeds soaked in water for 48 hours had the highest germinative performance traits. Seeds obtained from yellow brown fruits gave superior germinative performance traits, followed closely by seeds from yellow fruits. Seeds of dark brown fruit had poor germinative performance traits. Standard germination of yellow brown fruit exhibited strong relationships with seedling length, seedling vigour index and germinative index while good relationship was found between plumule length and seedling vigour index under all fruit maturity levels except dark brown fruits. Seeds from yellow brown fruits with the best germinative performance traits when soaked in water for 48 hours were recommended for producing good and robust seedlings in forest plantation establishment.