Evaluating the Lethal Dose (LD50) and Mutagenic Effects of Sodium Azide on Germination and Quality Traits in Two Varieties of Tomato (Solanum lycopersicum)
DOI:
https://doi.org/10.56919/usci.2434.006Keywords:
Sodium Azide, Beefsteak, San Marzano, Lethal Dosage, MutagenicAbstract
Sodium azide is a chemical mutagen that has been used to produce resistance in various susceptible crops to improve their yield and quality traits against harmful pathogens. The lethal dose and mutagenic effects of sodium azide on the germination percentage of two varieties of tomatoes (Beefsteak and San Marzano) were investigated with the aim of optimizing a suitable mutagen concentration with variability that could be exploited in the improvement of quality traits in Tomato plants. This study was carried out in the Green House at the Department of Biotechnology, Alex Ekwueme Federal University Ndufu-Alike, Ebonyi State (AE-FUNAI). The two varieties of tomato seeds were collected locally as fresh seeds from the taxonomic department and were treated with sodium azide at different concentrations of 0.0%, 0.2%, 0.4%, and 0.6% w/v. The seed was sown and monitored for 30 days with everyday documentation of germination percentage, survival percentage, and lethal dose. Statistical analysis using significant difference (LSD) at 95% probability level was employed to analyze the effects. The results obtained from this study show that there is a steady decrease in germination and survival percentage with increased concentration of sodium azide in both varieties of tomatoes when compared with the control. The lethal dose (LD50) was determined upon germination and survival of the tomato varieties. The highest LD50 was calculated by linear regression to be 0.950 for the beefsteak variety, which was significantly higher than 0.794 for the san marzano variety at 50% germination was recorded under treatment 0.6% NaN3. These concentrations are therefore considered as the LD50 values. Sodium azide via mutation at low concentrations improves some important quality traits of tomatoes.
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