The effect of mineral elements on the maturity of peanut seed

A greenhouse study was conducted to determine the effect, of certain nutrient elements, on the maturing peanut. Peanut fruits were grown in fruiting zones, which contained a complete nutrient medium, for 15 days. Individual plants were then cultured to maturity whilst allowing the fruit to develop in a nutrient medium which contained the complete nutrient (N, P, K, Ca, Mg and B) from which one element had been excluded. Except in the ‘minus B’ treatment, the basal seed weighed more than 500 mg. In the head seed the “minus Ca” treatment produced the lowest number of seeds which weighed 500 mg or more and P, K and B deficiencies produced not quite such low numbers of seeds above 500 mg. When basal and head seeds were grouped into 3 grades of fresh weights, those from Ca and K deficiencies produced smaller dry weights in seeds harvested on the 80th day. Seeds from a Ca deficient medium had a smaller lipid content and an increased sugar content. The starch content of the seed was decreased by K deficiency.