Methodology for germination test accomplishment in chia seeds

Chia seeds are known for their high nutritional content and for being an excellent source of energy. Chia has gained notoriety since the 1990s with the growing demand for functional and healthy foods. With the significant increase in demand for this product, the production of high-quality seeds is essential to achieve high yields. In addition, there are few studies on methodologies for seed analysis of this species, making this study relevant. Thus, the objective was to determine the methodology regarding temperature, substrate and photoperiod for the germination test in chia seeds. The experiment was carried out in a completely randomized design with triple factorial treatments 7 x 3 x 2 (temperatures x substrates x photoperiod), with four replications. Mass tests of 1000 seeds, moisture content and germination test with temperature variations of 10, 15, 20, 25, 30, 35 and 40 oC were performed on the substrates on paper, between paper and between sand, with presence or absence of light. Results were expressed as germination percentage, speed index, average time and average germination speed. The water absorption curve was also obtained at three temperatures (20, 25 and 30 oC). Under the conditions tested, it was concluded that chia seeds can be germinated on paper and sand substrates, with or without light, at temperatures of 15 to 35 oC, thus achieving high germination percentage rates.