(H 0—“ s... --.‘... ’Q ‘0..- -V’W‘fi » .v— - -a.‘ .Vr- ,;4_>’,‘. "W; H v \" $331; I. in I ”cw-v ~ . — gar. .,;- gumwu . . , _. I‘ ’o‘dh " 22.3. sum-uh. f4 ‘ ‘3‘. ‘VV , I w .' ‘ .. . 1.} ‘1 . ‘ .l . G ,. :4.- I f. , . y'. I f . ‘mmllm I mmmnmmmmwnu ” 3 1293 00642 8449 l LIBRARY Michigan State University bV1ESI_} RETURNING MATERIALS: Place in book drop to LJBRARJES remove this checkout from n. your record. FINES win , be charged if book is returned after the date stamped below. 0 AUG 0 2199i 39;) at. #11 I \ r1j-‘_\ 'v T’ rvan'J , \ Ir‘ "‘1‘ " 1 A Quad! 0: LIL: IIIJLLJL.-~4 C: quu Ur 13934111“! Al‘ TLE Ob‘ 114111.)? Uri“? *1 ‘U‘. ‘ \‘ -- 0“ C‘ ’11 ' T 1" ~I I“ ' 13’1“!" -- “hmhh 0.) “A A STUDY OF THE INFLUENCE OF STAGE OF MATURITY AT THE OF HARVEST UPON THE QUALITY OF ALFALFA SEED ""O""' A Thesis Prepared by LUXNARD SAMUEL GRUI‘IDER ‘\ In Partial Fulfillment of the Requirements for the Degree of Easter of Science Department of Farm.Crope -- 0-- MICHIGAN STATE COLLEGE OF AGRICULTURE AND APPLIED SCIENCE 1928 The writer wishes to exPress his appreciation to the members of the Earn Crops Degartment and others whose ‘esticns were of greLt help in outlining and developing the problem. rl‘he author is eagecially grateful to Professors C. Rm Legee and H. A. Pettigrove for their valuable criticisms and kindly advice throughcut the pregress of the work. 9134.81 Introduction and Object of the Wor: Review of Literature Statement of the Problem — Definitions — — — — _ _ _ _ method of Procedure - Phase Classification of Classifying the Seed I T Bods Germination — — _ _ _ _ _ Calculation of mm .. .. _ De terrain. Kethod of Erocedure — D EXplsnetion 1:“? 1&1 "i -- - + .‘ “‘1‘ ‘95:.“ U1 J71 9. 1~MW~ 1' MM...» “I"! ~- - Conclusions Tables 1 to Graphs — — Tables 7 to Plates I to of Date — ,\-G (“3“ .. v; M4 tab "" H — '- —a .— BibliOQraphy — _ _ _ ~—.— -—- ——— —--- [-4 F4 tion of Probable f‘n’rm'_vwnn v '. l. L l. L Q ———————— __ u _ "‘ - _ — — u- — _ _ —- — ~~~~~~ ._ _. _. _. __ - .- — -. — —. - _ ----- - "‘ '- - — — — —. ~ __ _ — .- — _ - — _ — — — _ _ ~ - .- —- a _ _. _. _ _ ._ _. _ .- — .— - — - — "‘ — “ I-I- - a — ._ __ — — — .- - "_ - - — .— .— — — .—¢ — _ — — _ - "‘ — .- - v /. .Hrrol - - - — .- .. _ _ __ ‘- — _ ._ __ _ __ _ — — _ ._ .- -‘ - '- —- .— — _ .. ._ _ _. _‘ _ —- — — u. _ _ —. .. _- _ _ _ .— __ __ _ _. _ .- — _ .4 - _ _ —- _ _ _ __ __ __ a _ ~ ~. — — — _ — — -_ fl — — — — - - — — - _ _ - _ _ - _ — ~ _ - - — — — ... _ — ._ __ - _ '- — .— _ _ _ _ _ _____ on '— ._. _ — __ _. _ _ _ _ — _ Introduction and Object o ‘Allefao for many years the leadi only recently come into brominence in Lichigan. years it hes risen from an almost unknown croy to one of the 1e (6) forage cr0ps in the stste. 'r‘ r‘q - Farmers a ‘1 V 1 tfie ‘..'0 r2: 1. h; V y croy of the test, he Within the lust twenty ad 111g til: findinr t with prorer management and by using adapted, northern grown seei, alfalfa beCOnes a very dependable source of nitroyenons feed as well so a good cash om rep The following statistics show the increase in acresge an Production in Lichigen from 1899 to 1927:(3’ 10’ ll) lei; Asreeg-e Total Donne‘s 9_i_‘ 5:11 1899 1,000 1,000 1909 7,000 14,000 1919 74,000 140,000 1920 95,000 218,000 1921 145,000 3;2,000 1922 246,000 a78,000 19:3 338,000 710,000 93 350,000 63$,OC 1935 399,000 804,000 1926 479,000 1,070,000 1927 513,000 1,105,000 It has been estimated that in mcintaining our present acreage and alloying for an increased acreage, between 200,000 1nd 50C,000 acres (3. 5) are seeded to alfalfa each year. This reeuires from two to three million pounds, or about 50,000 bushels of alfalf; seed per year, with a value aggroaching a million dollnrs. This high consumption of valuable seed has stimulated con— siderable interest in seed production among Kichiyan farmers, and during the last few years there has been a constantly increasing production of home grown alfalfa seed. The seed crop in Lichigun has been rather uncertain. frosts and fall ruins often catch the late seed croy and as a result, tnere are many fields with a high percentage of immature or frosted seed. Thus questions are often asned by farmers as to how immature, and how late in the fall, a croP may be harvested, and still be of value for seed. This problem was conducted for LNG purpose of securing in- formation concerning the influence of stage of maturity, color of pod, and freezing in the field, upon the cuality of the seed produced, with a view of helping answer these important questions. Any information which can be Obtained with reward to the factors influencing the quality of the alfalfa seed produced under Hichigan conditions, till be of great benefit to the farmers of the state. Review of Literature .As far as the writer has been able to determine, no other worn has been done regarding the influence of rctnrity Iron the - quality of alfalfa. seed. done more: has been none in tecting the germination of heavy and light seeds, and seeds of different shades of color, but these seeds were all taken from commercial lots rather than from pods at different stages of maturity, and have little -3... bearing on the writer's worn. .. (4) In 1901, hiller and Pammel conducted a number of experimentc in which plants of alfalfa and other legumes were groun from large and 1211 seeds. Their results showed that plants :roun from large seeds made greater tOp and root develOpment thun plant: green from swell seeds. Their data were too meager to be considered conclusive, however. g (7) -. o 0 V O Roberts and fireeuan conducted erferiments in which commerc1ul samples of alfalfa seed were s a atod into tum classes; seeds which were bright and apparently viable; and seed: which were brown, blackened, or green and immature and apparently not viable. In the apparently viable I ’ 0 lot the germination avera ed 85; in twenty—one tests. hoirteen percent remained h1rd at the close of the eXperinent. In the seeds apparently not viable, 475 ger21i nated while 55} re't.ined h d at tr ce close of the experiment. .. (8 . . 1 stewart conducted some serni1m tion tests in 'mi h samples of commercial alfalfa seed were separated into seven color fractions. Tes ts made in July,1922, showed the following gernination percentages; True color (bright yellow with a tint of olive—green) - 68.8; light green — 65.8; light brown - 59.1; dark brown - 53.4; dar { green — 50.7; shriveled green — 28.4; and shriveled brown — 21.0. True and his coeworzers(9) came to the following conclusion in germinating different guslities of alfalfa seed; "Our experinents show that a germinator test will show little difference in the number of sprouts between normal alfalfa seed and tie t \hic h is styled abnormal - the brown or green seed". "She sprouts from zany of tH1e 9 so— called abnormal seeds were weak." "The presence of either hr un or green seeds lessens the value of a seed from a commercial sthndgoint.“ "Our tests 30 to show that the frosted grain is 102 in germination, and that it is an important matter to mature seeds without ingurr by frost." In all of the nor: reviewed above, the experin nts were con— ducted mith commercial seed. Hence, the resilts are not strictly comgsrable to those obtained by the writer, since most of the smell seeds and many of the shriveled seeds are removed from commercial seed in the 9" t __v F. O H; process of cleaning, whereas in the samples used by the writer, the sngll end shriveled seeds were included in the tests. Statement of the Problem The "study of the Influence of Stuge of Zeturity at Time of Harvest upon the Quality of Alfalfa deed" resolved itself into two phases. The first phase included the collecting of 1000 alfalfa pods at each ten stages of maturity. These stages sr as follows: A —- Pods Very Immature, B - Pods Beginning to Fill, C l "U o o. to Becoming Plums, b’ I m o Q, m Plump (Green), hi I hj O j-L m Light Brown (Lature), E - Pods Xedium.Brown (nature), G - Pods Darn Brown (nature), AA — Pods Immature—frozen, BB — Pods Plump Green—Frozen, and ya — Pods nature-Frozen. various data were ottnined for each of the above stages after the pods hud has me dry. By far the largest peroentege of the morn was oone on thi 3 Phase . the mature pods from Hz The second ghuse 'ncluded the dioxin o a number of plants every third ddy throubhout the rigening period in order to determine whether there was any varietion in average weight during this period. The total weight and average weight of seed.uere also obtained from each group thus secured. Definitions Sample — A group of 100 pods, or the seed from 100 pods of a given stuge of maturity. Class — Ten samples taken tOQether, all samples being or the sage sta*e of maturity. Brown deed — Jar; or discolored seed, regardless of size or weight. Small Seed - Bright seed (Jroun seed removed) capable of passing through a slotted wire screen, hdving 30 wires per inch. Plump Bead — Bright seed (Brown seed removed) not capable of passing through a slotted wire screen, 30 wires per inch. Potential Viability — The sum.totul of hard and germinated seeds. Method of Procedure — Phase I Work on the project was bequn in the full of 19: , the first part of the work, that of collecting material, being done from the middle of October until early in November, at which time a series of heavy freezes occurred. The great bulk of the meterinl was collected frmn the alfalfa plants growing in the young orchard bordered on the northeast by Grand River Avenue and on the south by the College Orchard. dinoe it was desired to find the relstion that exists between the stage of maturity of the god Jnd the condition or duality of the seed, a large number of gods were collected during the period mentioned above. These pads were collected at random, without regard to the size or the stage of maturity; after being picmed, the pods were immediately sorted into seven classes, depending ugon the stuge of development of the pod. This sorting has done immediately in order to eliminute error due to the drying of the pods. glissification __f_ 39.; The seven classes or stages of maturity are as follows; .A - Pods very immature - flat and ugparently empty; 3 — Pods Beginning to Fill - sides beginning to bulge slightly; C — Pods Becoming Plump — fairly well filled; D — Pods Plump (Green) — filled tightly, and fat and round in cross section; B - Pods Light Brown - dry and very light in color when picxed; F — Pods Kedium Brown - intensediute in color between Light and Dark Brown; G — Pods Dark Brown — very dark or black in color. Qhe -7- tbove classes were, of course, selected arbitrarily, since the pods grade continuously from one class to the other. Ends were collected until there were at least loco gods of each class on hand. The pods of each class were tLen poured out into a pile, and the pile mixed to secure uniformity. Such class nus then divided into ten samples containing 100 pods each. In this way the data was replicated nine times in an effort to reduce error. Each sample was put into an envelope and the envelOpe carefully labeled with the name and letter of the class and the hunter of the sample. Each of the seven classes received similar treatment. After the heavy freezes occurred, another group of pods was collected, and this time sorted into three classes as follows: as — Immature-Frozen Pods; BB — Plump (Green) — frozen Pods; and CC — Brown- Frozen Pods. Each of these classes was divided into ten samples of 100 pods each as in the case of the unfrozen pods. Thus by the latter part of NOvember, the writer had collected ten classes of peas, ranging from very immature to dark brawn, mature pods. Each of these clusses contsined ten duplicate samples of loo pods each, or 1000 pods in all. The entire lot mus stored away to dry. .At the time the frozen pods were collected, the majority of the plants were wilted as a result of freeuing. The green pose of these plants were also somewhat wilted.amn dried so that there mas some difficulty in sorting tne pods into their prOper classes. Threshing QQQ.$egaru ing After being allowed to cure thoroughly, the gods were thrashed —8— by rubbing between leather covered blocks. The seed was screened out by means of a 2.007 mm. round screen. Che material remaining on the screen was carefully exanined, are any seeds still remaining in the pose were removed by hand rubbing. The seed and finezssterial were again screened out and the course material discarded. The seed and chaff were then run over a 1.016 mm. screen, thus removing dust and other fine material. Young develOping ovules which were able to Ines through this screen were considered too small to be of value, and were discarded with the other fine material. After screening, m: y small pieces of pod and chaff still re— mained with the seed. This was largely removed by placing the seed with the foreign material on a canvas covered board designed for the purpose. This board, when inclined, allowed the seeds to roll off into a pan but retained most of the foreign material, the latter adhering to the rough canvas. Any seeds adhering to the canvas were removed by hand. The foreign material was discarded. [After repeating this process several times, the seeds were found to be fairly clean. Any foreign material still remaining in the seed was subseguently removed by hand picking. Each sample was, of course, thrashed and cleaned separately, and was kept carefully labeled at all times. Classifying the Seed The seed from each sample was divided into three groups, i‘nely, plump, brown, and small seeds. ‘11 dd x and discolored seed, regardless of size, was removed by hand from the sample. These dark and discolored seeds, which comprise the brown group, were then placed in an envelOpe and labeled "Brown Seed". -9- .After removing the brown seed, each sample was run over a slotted wire screen having twenty Lires per inch. Any seed Lgcsing through this scree: was placed in an envelOLG, preperly labeled and designated as "dmnll deed”. The seed remaining on the screen in each 1 case was designated as "Plump deed". The seeds in each 01 the three hundred groups thrs obtained were counted and weighed to the fourth decimal place on an analytical chain balance. Germination A definite number of seeds from each group were tested for ge mination, readings being taken in five and one—half days. These readings gave the number of seeds germinated, number of dead seeds, and number of hard seeds. Calculation f Data from the basic data for each sample obtained above, namely, Dry Weight of Pods; Number of Plump, Brown, and deall deeds; height of Plump, Brown, and Small deeds; Hunter of deeds tested for germination; and Number of Germinated deeds, Hard deeds, and head deeds in each of the plump, brown, and small groups, the follonin; additional data were calculated: Total Number of deeds; Total Weight of deeds; Average Number of deeds per Pod; average Number of Blimp deeds per Pod; Percent Total Potential Viability; Bercent Total Viabilit" of Plump deeds; Comparative Height of Plump deeds; Average Height of Plump deeds, of Brown deeds, of Snail deeds, and of All deeds combined; Percent of Total Weight and Percent of Total dumber for the plump, b‘2mn, and I" ) —‘V— small seed groups; and Percent Germinution, Percent Herd, Percent Jena, Calculated Total Germination, Culculnted Total Herd, s36 Julculcted Total Dead deeds for each f the three grougs. The dutu from each of tAe ten sun gles comprising econ class were combined, and the totals or averages used for the class as a mhble. 7 This combined data was comgiled into a taster Chart. This Ln- '0 cf- er Chsrt is found in Tables 1 to 6. Determination of Probable Errg_ ”_ —-.—. In order to determine whether or not there mere signifiant differences between Classes B, E, and G, the probuble error'mss worked out for the Total Weight of Deed, TQtll Hunter of Seed: per Pod, Percent Totul Potential Viability, end Plump deeds per rod. The data from the ten duglicute 5323105 in ecch of these Classes were used so a basis for these determinutions. These data are found in Tables ll, 12 and 13. The formulae used for determining the probuble error of the mean and the probable error of the difference are as folloxs: Probuble error of the mean (r. E. r) ‘1” ~ -\— "\ '0 ‘. ‘ . a r i I“ ‘ ‘. ~ - "2 rrobnble error or the Jifiorence (r'“‘dif.) =V£,* .+ P'L°nr dd. " ~ .L m The results are found in Tables 67 and 68. -11.. Eethod of Procedure — Phdse II ‘ The material Ior this phase of the torn was obteined free three plants of Eardigen, one plant of Lubeeu, and on plant of Grimm alfalfa located in the Curiosity Plats in the area directly south of the fier Creps Bern. Beginning chcber 15, all dry pods were gicged from these 0 A. H. The pods from each variety and CR plents every third day at 9: for each day's pick were kept separate. Since freezing weather on Nevember 5th and 6th caused the toys of the plants to tilt and die, all pods remaining on the plants were picked on November 8th. The pods were allowed to cure thoroughly and were then threshed and cleaned in the some msnner is the yods in Phase I. 3ach lot of seed was separated into two greats, bright and brown, all dark or discolored seed being ncluded in the latter group. The seeds in each group mere counted and weighed, and from this data the average weight of seeds for each variety and for each day's tctel pick were determ‘ned. The total weight of seed and the percentage of bright seed for each day's pick were clso detennined. The date for Phase II will be found in Tables 69 and 70. The high and 13? daily temgerdtnres for October and November were obtiined from the local United States Weather Bureau. These were plotted to see whether or not there was any relation between temperature ht of seed and bet“een tangeratwre and percentage of and average Wei (I! x) plump seed. 1‘ “~- Esplanation of Data — Phase I Each cf the ten classes consisted of DUO pods, and the date for each class was based on this number of sods or cn the seed from the number of pods. All wei;hts are given in grams. The weight of dry pods ren ed from sggrcninstely ll 5 ans in the very inmeture yods to over 2 grams in glumg CTOTD and dirt bro n classes. The increase in weight is rogid u: to Class D, vu- .‘ surpasses Classes 3 and E end nedrly euuuls Clsss G. Classes C and E are closely parallel while Class E lies between Gldsses as well as between Clusses C and b. The weight of the Lurk Brown pods is aggroximstely 129$ that of the Light Brown rods. It will be noted in Crsgh 1 that the increase in weight of the pods after seed formation begins is practically all due to the increase in the weight of the seed, rather than any increase in the weight of the pod itself. Table l. The totdl number of seeds in 1000 pods rises rugidly betteen Classes.& and B, but after Class B there is but little increase, being apgroximately 600 seeds between Classes 3 and C. This seems to indicate that all the seeds are formed in the pod at about the same time, and that this formution of seed takes place early in the life of the pods. The total number of seeds in Class O exceeds the total number in Class E by 703 or 12.63. Table 1. Graph 2. The increase in the total weiyht of seed follows much the same lines as the incresse in the total weight of gods, vith the high points '..‘ 1 ins in Class D and G and Classes C and s closely coircreble. 9 e. l Class G surpasses dldsses 2 and é‘by 4sfi and 28; respectively. Thus Clues G has 3 total yield approximately lg‘tines thht of less 3. Table 1. Graph 4. The uverdge number of plump seeds per pod is extremely low in the first the StJJGS of develOpuent, but in Class L where the pods are becoming plump, the nuxber jumps to 2.? seeds per pod. This number is also found in Class 3. Thus it may readily be supposed thst develOp— ment of the seed might cease at Class C, the resulting pods being light brown in color and thus fulling into Class E. Pods reaching the develOpnent found in Class D mould be darn brown in color then matured and would thus fell into Glass G. The totul potentidl viability seems to be closely correlated nith the average nunber of plump seeds per pod, since both follow much the same curve. This is further borne out by the fact that the potentiul viability of the plump seeds is nearly perfect in every cuss. The pOtenti'l viability of the plump frozen is slightly higher than that of the unfrozen plump seed, probably due to the discoloration (and subseiuent elimination) of the weak seed b? freez'ng. Tdble 1. Graph 6. The Comparative Veight of Plump deed is based on the height of the plus; seed of each class as compared.to the weight of the plump 'V V C - n. A , - . seed in Class G, the letter being tugen as loop. It bill be noted that the numbers are very sulll in Classes ; and B, but jump to nearly . 7 fi .- , 1 ‘ - .‘3 3 -' no", 50p in Class C. Class D surpasses Classes 3 and E by “5},snd lap . _ r -. .-~7 respectively, wnile Class G surpasses Classes s and F by 44% and 319 respectively. Table 1. Graph 10. The average weights f plume seed range from about .0016 grams to .0020 grams. The lower limit of the plump seed seems to be about .0016 grams. In the first three classes there is little deviation from this weight, but beginning with 01935 3, there is a constant rise to Class G which is the zighest in average wei3ht. This seems to indicate that tie seeds in Class 0 have not yet become comgletely filled, in Sgite of their plumg character. It also shows that the greater wei3ht of Class D over Classes 3 and E is due to greater number of seeds ruther than to greiter nvera; e wei ht of seeds. Table 2. Graph 11. The average weight of small seed ranges from about .0005 grams nea r 1v up to the lower limits of the plump seed. It mill be noted ti; the potential viability is fairly low in the smell seed until the seeds reach an aver 49 weight of about .0008 to .0009 grams. At this time the potential viability is about 70fi. It is onlgr then the avern3e weight of the small seed rises to .0010 or above, tin t 3113 aLUrecinble increase in potential viabilit; .:r be ex; ected. There ere four su ch classes of small seed with fiverzre we i31t of .0010 or over. The potential viability of these classes is as follo Class D - .0010, 8Q.; ‘lass F - .0011, 844- Class G - .0015, 90;; and Class 00 — .0011, 60;. Thus there seems to be a very close connection between the average weight of seed and their abili y to germinate. deeds that have reached one—half their full develoyment seem to be cagable of germinating in abort four out Of five cases. Tables 8 and 6. Grafihs 11 and 17. The viability of brown seed is extremely low. The potential viability of broxn seed never rises above 323 except in the frozen seeds, and then not above 45;. In every case, the germination of the brown frozen seed is higher then the brown seed of other cl;sses. This indicates thst while seed nny be discolored cud ddrzened by freezing, the seeds are not necessarily Killed. Table 5. Graph 16. It will be noted in Table 3 that the plump seeds at first comprise only a smgll gercentsge of the total weight Lhile the smnll seeds comQrise a large percentage of the totul weight. This situation is gradually reversed, however, until in Class G there is only slightly over one percent of small seed. This shows a gradual filling and develOpment of the seeds throughout the groming period. The brown seeds comprise from 28 to 37; of the total number and from 21 to 27$ of the total weight of seed in the three mature classes. Before that Leriod only 7 to 16} of the total number and 7 to 14; of the totLl weight of seeds are brown. There is some indication that msny seeds more injured or arrested in their develolnent just before they becen ndture. The brosn seed in Class G comprise 21; of the total weight, while in Class E the brown seed comprise 26.7} of the totsl weight. Although the percentage of brown seed in Glass 3 is higher than in Cldss G, the totsl weight of seed is less. Thus the total amount of valuable seed in Class E is cut down still more. The last column in Table l sh’ws that the amount of plump seed in Class n is only 55.9fi thdt of Class G. Grophs 12, 13 and 14. Throughout the tubles, the three clssses, E. E. and G, should be compared, as these classes were all mature, dry pods when picked, and any differences noted ere those correlated with the color -15- of the pod, whether light, median, or darn bromn. It till also be noted that Class D, consisting of Plump Green Pods, often surgssses Classes E and F, sometimes even rising parallel to or above Ulcss G. The writer believes that the reason for his is that only a small percentage of the pods ever reach a condition comkarable to Class D, but tist many of the pods become brown and dry, or mature, immedintely folloving the Class C stage. This theory is borne out by the fact tnst Classes C and E are comgnrdble in mnny instdnces. ”he date in leles 67 and 65 show that the differences between Classes E and G are significant. In the Total weight of heed, the difference between the classes, divided by the grobsble error of the difference, gives a r sult of 21.4 while the number reeuired to show significance is only 3.5. The results for Totul Humber of seeds per Pod, Percent Total Potential Viability, ens humber of Plump deeds per Pod, between Classes 3 and G, are 5.55, 14.3, and 17.5 respectively. With these results, there is sufficient reason for believing that the differences between Classes E and G are not merely due to chance. E:-:pl:.m:.tion of huts. - Phase II Graph 18 shows the average weight of the seeds for econ vurietv. It will be noted tmlt the average weights or Unrdigcn nnd Lnbeeu seed run fairly close togethe while the Grimm seed fluctuates. This fluctuation is prcbublv due to the smell whount of seed used. Tables 69 and 7U. Green 19 shots tee average ROIJHt of all brijht seeds for -17- each day's pick. It hill be noted that there it n wenstsnt Cre; from October 15 to Octoter 3d, “fter which the ”V11.;1 '01 1t L gin izsrt. Graph :3 shoes that tnere use 4 fall in tz’ erLture fJO October 2 to October 20 111d t1e1 L rise fr n October L0 to Hove her 1. It is possible that tde influence of the ten,ernture on the developing seed did not be301e sp: rent until about 10 days :fter such tegferstU‘e change occurred. Tables 69 and 70. 1A cougdrison of Gr; :hs 30 end 23 see to show L relstion between ter Her ture uLd uqount of seed rige11ed sit: in L giVen g-eriod. A comparison of Greens Ll and 23 also see1s to show some connection betveen the percentsge of plunp seed and the tem;ersture. In working tith the elfdlfd pods end seeds in this eagerinent, the \vriter v.43 led to believe thst, to s certsin extent at lesst, the production of Dar: Brown pods by an alfalfa plant is d hered tary factor. This is indicated by the fuct thst certsin plants tend to have almost ell of their pods ddr; brown or blush, thile other p ants have no dark brown pods. If this actor is hereditary, it should be possible, by preper selection and breeding, to produce plants, or str ins of planw , those pods mould all be dsrn bro n or black in color. A pure strain of such glsnts should be cegable of Lrotuein; seeds of V higher aver ge weight dnd in mucn Jester {udntity than ordindry strains 0' of alfalfa, sirice t1e 1.orx carried on in t‘ 1is ex"er ient showed tust sods selected on the basis of color alone, were heavier, more prolific in seed produ action, pr roduced heavier seeds, and contained a lover per mite; e of brown seeds than did the lighter colored pods. Hence, the more nearly the majority of the ode in the fiol" aggrocch the dark brown 3 stage, the greeter will be the auantit" and the hiyher the guslity of v" the seed produced. Summary 1. Classes 3, E, and 0, though aggurehtly differing only in color of of pod, vary greatly in many reekects. a. Total weight of seed in Classes 3, E, and 0, use 7, 9, and 11 grams resPectively. r‘ ‘ b. Total number of seeds in Classes «, r, and G, was 5558, 5701, and 6261 resgectively. ", c. The sversge lumuer of plumg seed per £06 in Giacses E, ‘ F, aha G, was 2.7, 5.3, and 4.3 respectively. ‘\ d. Total gotehtisl viability in Classes -, 3, and G, we {.0 64.7, 69.5, and 76.4 resyectively. e. Cougarutive meirht of plump seed in Glasses B, E, J .8 pl C) ‘ Was 55.9, 69.0, and 100 percent rosPectively. f. The averege weight of plump seed in Clesses E, 3, “no G, was .0016, .0019, and .0020 respectively. 3. The plump seeds of Classes 3, r; cue G, were ebout eougl 1n potentiel viability. 2. The seeds are formed early in the deve109nent of the pod. All seeds are grcbgbly formed at nearly the same time. 3. The pods may turn brown and become nature at any time after the Class C (Becoming Plump) stage is reached. This is shown by the ‘1 ‘\ close comparison between Classes 0 and s. 4. Only the most hardy of the unripe seed will survive freezing without n ‘ discoloration. This is shown by the fact that every pluru bright seed p cxed after freezing nus cuguble of genuinuting. 5. Seeds hsving an sverdge Yei ht of .0008 grew: may be exfected to hgve s: o 0 ~ "0 q f ,r‘ A '.,l c a potential Vissiiity o: snout 70H. Eran .000b to .0016 the .otential YN IL- viability will rise until at the latter knight it t ’4. ll rungs from 95 to 100 ;,rcent. deeds under .0008 grads are very low in potential viability. 6. The potentill viability of the plump seed ranges from 96 to 100 yercent. 7. The germination of brown seeds is very low, ranging from ” to 23 percent N in unfrozen seed and from 50 to 45 nercent in the frozen seeds. ‘- 8. There is a significant difference between Classes E and G in the To e1 Weight of Seed, in the Tot;l Nunber of deeds per Pod, in the Percent of Total Viability, end in the Humber of Plump Seeds per Pod. 9. There is sene indication that the average weight of seeds is lowered by decreased temgeratures, the chsnge becoming sfgsrent in about ten days. 10. The rate of ripening seed seems to be lowered by decrecsed temkerctures. Conclusions Eran this Tor: on Alfalf; Seed Ksturity, the follomin clusions may be druunz~ 1. Any agency or factor increasing the percentn;e of lmrx Brown pods in 3 field will increase the yield, total numher of seeds, totul viability, and avers e height of seed. ~. Seeds that h;ve resched a weight of .CGO? to .0010 grams, or _,.;:'J .. about one—hilf the MQl ht of mature seeds, msy be ergected to viability of 65 to 85 percent. :3 i <1 LD I fl '1) (J ('9' d) 54 f l .. f‘ '40 F4 3. Broth seeds may be cc sidered worthless except in the else of seed harvested after freezing. One—third to tvo-thirds of the frozen brown seeds "Ly be 31:00ted to be viable, and ceui‘ to seed by the farmer in planting his own fields if other seed mes not svgildble. 4. Pods in? turn brov.n, or become ripe, at .ny time sfter the Class 3, or Becominb Flun; stage is reached. 5. Fran J5 to 100 gerceit of plump bright seed hnving Ln avers e ht of .0016 or over, mcy be BVLQOted to be visble. 6. deed may be hgrvested MASH d lLr e icicen,l e of the rods hdve reeched the BSCUning Elung sts;e, if there is possibility of injury by frost or other agencies. Seed hdrvested at this stdge will huve a fairly high viabilitV. 7. Tziere is s significdnt difference between 012s -es 3 and G in the Total ”ei 1t of deed, Totcl Number of deeds yer Tod, Iercent Totul Potential Viability, and Kuriber 01‘ Plumb Seeds per Pod. 8. There is some indication tint t e eveid e weL ht oi‘ reeds and the rate of rigening of seeds ex 9 lov ered by user eused te1151u tures. Immature seed any be harvested with the ezwectstion of hdvin; a high percentage of viable seed, if the majority of the pods have reached or ssed the BeCOmizg Plump stage. Harves i115 st this time t.ill often allow farmers to escape injury to their cr0p by frost. In threshing seed in immature stages, it t uld be advisable to use a screen snill enddth to retain seeds thst have reushed at least half their fiill develokmsnt. 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O O. 25 Hi: 3.3.500 Ram 2:326 2:283 2.33:0 mo .02 we 52 mo .02 mo 62 Oman ngmm 955m @5833 Odom u o wmmHO [mafia QmOOHm ZOHEHHZHEMBO Ow OHDNB mOom OOH Hohw comm 0MP mammmmpomm OHOEOO Aowm 0.00 0.0H 0.0H : , mowdno>d NOp OOH NON NOO OO Om OOO mHupoa NO OH OH OO NN ON ON HH OH OO .OH OO O NH Op O OH OO O p OO .O OO OH OH OO O NH OO O O OO .O OOH OH OH Op NH OH OO O O OO .r OO OH ON NO OH NN HO O HH OO .O . H» OH O Op O OH OO O O OO .O 3 & Om OH ON OO OH NN OO O HH OO .O Op OH OH Op NH OH OO O O OO .O OO O NO Op O ON OO O NH OO .N OO OO OO OO ON ON NN OH OH OO .H 35 as: 52.3.58 35 8.: 532255 Row can can 25 mH.Oadm mo . 02 H308 H309 H209 o5 NO a5 . and Pam 335.500 voom 3333 8:326 35:26 «a .02 mo .02 «0 .02 mo 62 Elfl anemm 35m mocha mauiE - n 233 I330 QMOUHM ZOHB4 OOOH OON mom OOO mHH OHH OOOH mHapoe OOH OH om OO O OH OO O OH OOH .OH HOH Om NH OO OH O OO OH O 00H .m NOH om mm OO O OH OO O OH 00H .m NOH O OH OO O O OO O m 00H .O Oom mm mm mO NH OH OO OH OH OOH . .o . HOH on Om HO. OH NH HO OH NH 00H .O % OOH OH om HO O HH HO O HH 00H .O NOH oH mm OO O OH OO O OH OOH .n OOH «O OH OO OH O OO OH O OOH .N OOH mm On mo OH OH mo OH OH OOH .H 35 Ban cozufifioo v.89 Pam 5:23:00 36 28 Bow 3.: OHOEOO Mo . oz H38. H38. :89 O O O 35 BE 3.3.55 Bum .3533 2:326 8:336 mo 52 mo .02 mo .02 mo 52 Oman 220mm Odom QBOHm ESHOOE I h mdeo IOOO OOOO OO OOOH OOO OO OOO OOOH OHOOOO OOO OO OO OO OH OO OO OH OO OOH .OH OOO O OOH OO H OO OO H OO OOH .O OOO O OHH OO H HO OO H HO OOH .O HOO O OO OO O OO OO O OO OOH .O OOO O OO OO H OO OO H OO OOH .O OHO O HHH OO O OO OO O OO OOH .O OOHO O OOH HO O OO HO O OO OOH .O .wOO HH OO OO O OO OO O OO OOH .O OOO O OO OO H OO OO H OO OOH .O OOO O OOH OO H OO OO H OO OOH .H 35 En: Stain—O8 Hana 2am 532.550 Bow Bow new 25 OHmsdm Ho . oz .38. 309 ion. O O O 35 En: 33:53 noon 3:336 3:326 2:326 mo .02 mo .02 OO .02 O0 62 qmmO zaomm mOOoHMIOndeaaH u 44 mmwao IOm4 mmmn OH¢ CONN 0mm mo NON OOOH depoa an Hfi OHM mm b mm mm O On OOH .OH OHN nd 0mm. an m no mm O no OOH .m vow on OHM mm b mm mm b mm OOH .m MHN on mam mm a NO mm O OO OOH .O OON mm mam mfl m Ow mfl O OO OOH .0 man HH NOH HO N Om HO m Om OOH .m own HO mHm Om OH Om Om OH On OOH .¢ mom mm 0mm mm O on mm O On OOH .n mom mfi mom mm 0 mm mm m an OOH .N mmn wn NON NO 0 mm mm 0 an OOH .H can 3.: swam—use 35 BE cesium ea 8:. 2:. 85 OHOaOO OO . oz H33 H58. :39 O O O 35 BE 8:555 Row .3333 3533 333:0 Oo .02 mo .02 Oo .02 mo .02 QMMO abomm GauchhazomhwxmmmHm QMOOHM ZOHEOOZHEMHG mm OHQOB 1 mm mdeO Imago mcom OOH Bonn Omen Os» mpummmhamm OHQEOO noun n.mm 0.0H 0.0N mmmmnm>d OOOH ONO HOO ONO OOH mam OOOH mepoe mHN «O mm mm OH HO om OH HO OOH .OH OOH on on em OH HO Ow OH HO OOH .m OOH OO am no OH mm NO OH mm OOH .m OOH am no mo OH mm mm OH mm OOH .O HHm mO mm mm mH Om no OH Om OOH .O . OOH OO «O on Hm mm on Hm mm OOH .m m OOH OO mo Om OH HO Om OH HO OOH .O .mwm HO On OO OH OH OO OH OH OOH .n OOH OO mm mm OH on mm OH on OOH .w NOH mm we no OH mm mm OH mm OOH .H 35 3.x 32556 35 2.5 855530 O5 O3 O.O. 25 3933 O0 . oz 139 H38. 38. O O O 35 Ram 8:58.00 Bum 3.2.510 8:326 0.0-326 mo 62 Oo .oz Oo .02 mo 62 Oman 220mm . noO ouhunpo QMOOHM ZOHBHOZHSMHHG OD OHQOB : oo udeo IOO< OOOH OO OOH OOO OH OO OOOH depoe OHO O OH OO O O OO N O OOH .OH HOH O OH OO O O OO O O OOH .O mOa 0 mm mm m «H mm O NH 00H .m OON O NO OO H OH OO H OH OOH .O OHO O OO OO H OH OO H ,,OH OOH .O mHm O NH mm O O OO O O OOH .O HOH O O OO O O OO O O OOH .O OOH O OH OO O O OO O O OOH .O OON O NH OO O O OO O O OOH .m OOH .0 ON OO O OH OO o OH OOH .H can 2.: Sunni—to 25 2.: 5:23.50 83 can Bow 85 398cm no . oz .38. 38. 38. O O .O 35 Pa: 8:556 38 3:326 3:336 3:33 .0 62 mo .oz 3 .02 no .02 QQMO HHOSO nOom 0.3ng knob. n 4 amaHO [$.30 QmOOm—m ZOHB4 OOO OOO NOO OON OOO OHO OOO depoe ON OOH 0O OH OO NO OH OO NO OOH .OH OO OO OO OH OO OO OH OO OO OOH .O NO Om OOH HN OO HO HO OO HO OOH .O 0O 0O OO OO OO NN OO OO NN OOH .O NO oO OO OO OO OO OO OO OO OOH .O ON OO HO OH HO OO OH HO OO OOH .O OO mO OO 0O NO ON OH HN OH OO .O OO OOH NO ON OO ON ON OO ON OOH .O NO OO OO OO OH OO OO OH OO OOH .N HHH OO OO OO ON OO OO ON OO OOH .H :5 2.: sagas 25 Ex 52555 2; a.” .2.“ 25 233 O0 .24 .38. 1.8. :39 O O O can 2.: 235.53 voom 353.6 8333 853:6 Oo 62 O0 .02 Oo .oz Oo .oz QMMO Hgdfi 955m OsHaooom Odom n O mwOHo QMOUHMH ZOEEZEHMHG OO OHQOB Immfiu _-1oa- OOom OOH aoam Ommm my» mummmonmmm OHQENO OOOH OO.OH 0.00 0.0N OOOOHO>O OON OOO OOO OOH OOO OHN OOO mHOpoa OH OOH OO OH OO ON OH OO ON OOH .OH OH HO ON OH OO ON O OO OH OO .O O OOH OO O NO ON O NO ON OOH .O OH HO ON OH . NO ON O HO NH OO .O HH NNH OO O OO ON O OO ON OOH .O OH OHH OO O OO HO O OO HO OOH .O ON OO OO OH HO ON OH HO ON OOH .O O OO OH O OO OH O OO O OO .O .HH OOH OO O NO HO O NO HO OOH . .N OHH OH OO OO OH ON OO OH ON OOH .H 35 35 5:38.80 35 can 553,55 Bum Bum Bow 3.: OHQBOO .Ho . oz 38. .38. 38. O O O can can 3:5an Bum 3:326 83:26 3.336 Oo 62 mo .02 Oo .02 we 62 OOOO HHOEO mocha nauHm I Q OOOHO IOOd HON OOO OON OOH OOH HHH OOO OHOOOO \¢‘L OO OO ON OO OO ON OH OH NH OO .OH ON OO NN OO OO .ON OH ON NH OO .O HO OH HN NO NN ON ON HH OH OO .O OH OO OH NN OO OH HH on O OO .O «O ON O OO NO OH ON HN O OO .O . HN ON OH NO OO ON O OH O ON .O m ON ON OH OO OO ON OH OH OH OO .O . O NN NO NH OO NO O O OH ON .O OO OO HH NO OO NH HN ON O OO .N ON NN OO OO ON NO OH OH HN OO .H 35 E: £355 as 2.5 5:358 3:. 3:. 2:. 25 OHOSOO O0 . 2H :5. 33 :3 O O O 25 2.5 33:56 2; §§3O§§o§§3 .32 3% O32 3% OOOO HHNOO moom cream OOOHA n m OOOHO IOO4 flfi OmH mm bN mm mm HrH wHwPoB m mm HH ON mm mm fl HH m ON .OH N 5N OH 0 Or mm H 6H m ON .0 m OH 0 mm mm mm m 0H m mm .m 0 OH 0 bH mm mm O OH 0 OH ob OH HH HH 00 mm mm o b 5 ON .0 .N 9 HH ¢H OH O¢ on H fl m OH .0 m. O OH O ON OO OO N O O OH . O m 0H 0 OH Om OM N NH 0 ON .& O HN D O 00 ON 0 m N OH .N fl 0 OH OH ON 00 n 0 NH ON .H .35 BE 5338.5 Eon 2.: cocafieuoo Bow 8% Bow 3.: OHOSOm .Ho . Oz .58. 39H. .38. O. O O 35 En: 8:556 OSO 3.310 85:26 3.326 .0 .oz 3 62 mo 52 Oo .oz QMMm HHdflm mwom QBOHm SSHOQS I h mmmao IémO OO OO OO OO OO OO OOH OHOOoa O O O ON OO ON O O O OH .OH OH N O OO OH OO O H O OH .O NH N O OO O OO NH N O NO .O OH O N OO OO OH O O H OH .O O O O OO ON ON O O O OH .O N N O ON ON OO N N O O .O O H H OO ON ON O H H O .O H O O O OO HO H O O OH .O OH N O OO OH O OH N O HN .N HN O OH OO ON ON HH O O ON .H can EON aéaizo 25 O=m uéaizo Osm Ba 83 O2: vdfiamwo.oz .83. :33. ion. O. O. 9O. 35 BO: 335830 voom 2:326 8:326 3.336 O0 .02 mo .02 Oo 62 OO 62 OOOO ansO nononhnoau 44 $30 IOOSo Qmooflm ZOHBAHZHEMHU OO OHOOB fit: IL > 1...! n I ..\.V:. Odom 00H Sony doom OHH» mpmomOnOom OHmaOm HHoOm 0.0H 0. 3 9.3. , mowmnos. mH Om mm OH on on NOH mHmpoa 0 0H m 0 on OO o OH m mH .OH m b n OH mm mm m b n NH .m H H m mm on on H H N O .m O m b om o¢ CO N O O OH .O m m O .HO mm o m m o r .o L. m m H mm . mo nH m n H m . O m H N N ON OO OO H N N O . O H m w b Om mm H m O OH .m o n H 0 mm O H o m H m . m N 0 HH HH mm HO m m HH mH . H 35 2.: 5:353 2.5 Ba: 83.55;? Row Bow cam 35 OHOHawm mo . oz :89 H38. 38. O. O. O. 35 H5: 3:558 Sum 2333 8:326 3:336 Oo .oz 3 .02 O0 .oz 3 .oz doom HHOam mesonmanmmnw QOBHnH u mm 36.5 |OO< OOOO.N OOOO. OONH. OOOH. OONN. OHOO. NOOH. OOOH. OOOO. 9&3: H38 - OOOH. OONO. OHOO. OHHO. OOHO. OOOO. ONHO. OONO. OOOO. 35155 55.6 HHOH.N OOOO. ONHH. ONOH. OOOH. OOOO. OOOH. OONH. OHOH. 3:355 OOOOOOOO ONOO. OOOO. NOOO. OOHO. OOOO. OOHO. OOOO. HOOO. OONO. $535 533 e.” OHON OO ONH NNN OON OO OOH OOH OON $252 H359 m OHN ON N OH ON 7 O OH OO OO U853 55.6 OOON OO OHH OOH OON OO OOH NNH OOH 15855 533% OOO O O OH OO OH OH OO ON $395 2533 m aboz m .502 N .>oz On evoo hm .¢oo #N .voo Hm .voo ma .900 ma ewoo HOOHOOOO ESE... OOO $8.52 QMHm 236mm w¢Q Dmmme Wmmbm omammbmdm Qmmm mmHm mm oapUB O.OO O.NO O.OO N.HO O.OO O.HO 0.00 O.NO H.OO OOOO NOOHOO m . OOON.H OmeOH ONHO.H OOOO OOOHaO OOO aaeam OOOOOO_HOOoO mwmm.w mva. amen.fl wmmfi.w ¢mmu.m mm (C t» mmmfioo. mmeOo. mmvHOO. mHOHQO. wwwnoo. mwmaoo. mOoHoo. mwmaoo. mOOHOO. doom amwwam .vk..¢>¢ NHON.N OOOO. OHON.H NOOO.H HOOO.N OOOO. OOOO.H ONOO. OOOH.H OOOOOO.HOOeO .OHOO. OONO. OOHO. OOOO. NOOO. OOOO. OOOO. tr,OOOO. OOOH. NNOOOOOOO EEOOO HONH.N OOON. OOOO.H OOOO.H HOHO.H OOOO. NHOO. HHOO. OOHO. OOOOOOOO aOOHOOOm OOOO. OHOO. OOOH. OONH. OOOH. OOHH. OOOO. OOOH. OHOH. HOOOOOOO OOOOOO _ OOOH OON OOO OOOH OOOH OOO . , NOO ONO OOO .umaasz Haney MW OO ON O OO NO. wwz. OO OO HO Haemesn aaOOO OOOH OOH NHO OONH OHNH OOO OOO OOO OOO AOOOEOOO OOOOOOOO OO NO ONH OO NOH OO OO HHH OOH Aaogepzv OOOOOO O .552 O .552 N .552 OO .550 ON .OeO ..ON .OeO1.sHN .NeO OH .Oeo OH .Neo AOEOOOO OOOHma 924 mmmzpz mmm HmaHmm Ndfl omHme mePH amemmbmwm Dmmm mmHm or OHAOE A o ‘ I . I 9 ) n 1 a 1 J ,1 -114- LIB-DRY PODS Ct‘3§,A (Very Immature‘gods)i Class B (Pods Beginning to 1111) Plate I ~115- AIR-DRY PODS Class C (Pods Becoming Plump) 05‘" .5; m v? 0 o '0 m WOO Class D (Plump Green Pods) m3 ” $.11: .M. 11" Plate II ~116- AIR-DRY PODS Class B (Pods Light Brown-Mature) A Class 1‘ (Pods Medium Brown-Mature) in. O ‘0 0 e I flata Tn] ~117- 1111;211:2229. Class G (Pods Dark Brown-Mature) o o w 0 «3a» 9 3 ' M Plate IV ~118- AIR-DRY PODS GlassflBB (Pods Plump Green-Frozen) Class 00‘ ( Pods Mature-Frozen) Plate V -119- SEED FROM 1 0 PODS Glass A (Very Immature Pods) Small Seeds Plump Seeds Brown seeds Class B (Pods Beginning to Fill) | t \ l \ ‘Small Seeds Plump Seeds Brown seeds Plate VI ~120- 8 PR 100 P0 Class C (Pods Becoming Plump) Small Seeds Plump Seeds 7 7 brews—ea; Glass DjPlump Green Pods) W Plump Seeds 7 If," 77 Brown Seeds Plate VII -121- MLLLL Class E (Pods Light brown-Mature) Small Seeds Plump Seeds Brown Seeds Class E (Pods Medium Brown-mature) Small Seeds Plump Seeds Brown Seeds Plate VIII -122- am mom 100, PODS Class G (Pods Dark BrownsMature) Small Seeds Plump Seeds W iBrown Seeds Small Seeds Plump Seeds Brown Seeds Plate 11 ~125- SEED FR 100 PO Class BB (Pods Plump Green-r'rozen) ." WIT—Seeds Plump Seeds Brown Seeds Weds Plump Seeds brown Seeds Plate 1 ~124- 1. Cox, J. F. — "Lore Alfalfa”. hlchig 11 Expt. Jtztf. 01 -;narterly Bulletin. Vol. 8, N0. 4. $33, 1935. p. 170. 2. Church, 7. H. — CrOp Report for Lien ni ;n. 92 . p. 9. X 3. Megee, C. R. — Peru n33 Interview. V 4. killer and Pammel - "n Study of tne Germination and Growth of Leguminosae, especially with reference to "lel and Large Seed". Iowa Exrt. Sta. Bull. 62. pp. 163—177. 5. Rather, H. C. — ler 01131 lilterview. 6. Rather, H. C. — "Growing.§1fqlfa Seed in Ijiehiran". Kiohigan Extension 0 Bull. 30. Larch, 1927. 7. Roberts, H. E. and Preeman, G. F. — "alfalfa - Its.Adu1terants, Substitutes, and Impurities, and their Detection". L213. £431.. :3:th 9055. Bull. 130.). FUD. 1966. pi). 65Wf33. 8. Stewart, George — "‘ffeot of Color of Seed, of Soarifioation, and Dry Hen t on the Germination of Alfrlfl Seed O ud some of its In >ur Hie ". Reprint from Jour. of American Soc. of.agron@my. 701. 18, No. 9. Sept. 1936. p. 748. T 9. True, G. h. — "Cermin tio n 'Bests ". fievada Lgr. Expt. Jta. Report for 1913. pp. 23~24. 10. U. #50 ll. KL. 5.31.351. ~125- e o - fi' c -o “’1 ,~v ,. a; ~ '1 t18t1oa1 juiietln In. 11. 'LHy OL. Reed " . ' . ...° 0‘ .. Otatistic'”. O311l, QOL. p. 5. 11. U. 3. D. A. Agricultural YeLrbco:O from 1319 to 1925. "IA?11111111111111“