Influence of different water on leguminous germinated seeds

Abstract

Sprouted seeds have a bigger value than not sprouted. The seeds are rich in various nutrients, because of that when there are favorable conditions many of them becomes vulnerable to micromycetes and seeds becomes unusable. For the investigation of reduction and contamination in sprouted seeds for food different types of water were chosen. Three seeds were taken to be sprouted: organic lentils (Lens culinaris L.), alfalfa (Medicago sativa L.) and mung beans (Vigna radiata L.) The different types of water used for soaking and irrigation of seeds - drinking water, drinking water filtered with device "PAZDROID MED – 1500“ and ionized water. The seeds were sprouted for 96 hours. Pathogens in seeds were set up immediately after sprouting. Comparing different sprouted seeds number of colony-forming units, most colonies were in sprouted alfalfa. Using filtered water with a redox potential lower than that of a drinking water for seed irrigation the number of colonies decreased substantially, except for sprouted alfalfa seeds for food. Ionized water affected only sprouted alfalfa seeds.