Physiological and Biochemical Deterioration of Seeds

Abdul‐Baki, Aref A.; Anderson, James D.

doi:10.1016/b978-0-12-424303-3.50010-5

Cited by 73 publications

(57 citation statements)

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“…Therefore, appropriate time of harvesting might be responsible along with other factors for higher seed quality of french bean seed harvested at 75 to 85 DAE. The seed lot showing a higher seed vigour index is considered to be more vigorous (Abdul-Baki and Anderson, 1973). The results are in agreement with the findings of Ayyub et al (2007) who reported that physiologically mature seeds displayed better viability than immature seeds.…”

Section: Effect Of Harvest Time On the Seed Quality Parameters Of Fresupporting

confidence: 91%

“…The mean differences among the treatment means were adjudged by Least Square Difference (Gomez and Gomez., 1984). Seed vigour index was calculated by multiplying germination (%) and seedling length (Abdul-Baki and Anderson, 1973). From the graphs, it was observed that the average maximum temperatures were in the month April in both the years (34 o C) while the lowest minimum temperature was recorded in middle of January which was just above 9 o C. There was almost no rainfall recorded during the growing period (November to February) of French bean in both the years except in the last week of February where a very small amount of precipitation (5 mm) was observed.…”

Section: Introductionmentioning

confidence: 99%

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Effect of harvest times on the yield and seed quality of French bean

et al. 2015

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Section: Effect Of Harvest Time On the Seed Quality Parameters Of Fresupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Effect of harvest times on the yield and seed quality of French bean

et al. 2015

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“…Reduções na atividade enzimática durante a germinação de sementes envelhecidas pode ser resultante da diminuição da síntese protéica sendo que o início da deterioração das sementes geralmente está associado à redução na síntese de proteínas (Abdul-Baki & Anderson, 1972). O envelhecimento de sementes de trigo, segundo Dell'aquila (1994), foi acompanhado pelo atraso progressivo do início da germinação e pelo decréscimo de incorporação de metionina em proteínas solúveis de embriões hidratados.…”

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Alterações fisiológicas e bioquímicas em sementes de feijão envelhecidas artificialmente

Santos¹,

Menezes

Villela

2004

Rev. bras. sementes

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RESUMO -O presente trabalho teve o objetivo de avaliar as alterações fisiológicas e bioquímicas em sementes de feijão submetidas ao envelhecimento artificial. Utilizaram-se dois lotes de sementes de feijão, cultivar Iapar 44, com diferentes qualidades fisiológicas, submetidos ao envelhecimento artificial (41ºC e 100% UR do ar), por períodos de zero, 24, 48, 72 e 96 horas. As análises fisiológicas constaram de teste de germinação, primeira contagem de germinação, condutividade elétrica, comprimento de hipocótilo e de raízes das plântulas; as análises bioquímicas foram realizadas pela técnica de eletroforese de sistemas enzimáticos, avaliando-se a fosfatase ácida, malato e glutamato desidrogenase e esterase. Os resultados obtidos permitem concluir que: a) lotes com alta germinação apresentam acentuada diferença na resposta ao processo de envelhecimento, verificados pela redução na capacidade seletiva das membranas das sementes e pelo crescimento e desenvolvimento das plântulas de feijoeiro; b) a partir de 72 horas de envelhecimento artificial, há redução na atividade das enzimas fosfatase ácida e esterase; c) a atividade das enzimas fosfatase ácida, malato desidrogenase, glutamato desidrogenase e esterase é influenciada pelo período de envelhecimento e pela qualidade inicial dos lotes Termos para indexação: Phaseolus vulgaris, deterioração, fosfatase ácida, malato desidrogenase, glutamato desidrogenase, esterase. PHYSIOLOGIC AND BIOCHEMICAL ALTERATIONS IN ARTIFICIALLY AGED BEAN SEEDSABSTRACT-The present work had the objective of evaluating the physiologic and biochemical alterations in bean seeds submitted to the artificial ageing. Two lots of bean seeds were used, cultivar Iapar 44, with different physiologic qualities, submitted to the artificial ageing (41ºC -100% UR of the air), for zero, 24, 48, 72 and 96 hours. The physiologic analyses consisted of germination test, first germination count, electric conductivity, seedling and root length; the biochemical analyses were accomplished by the electrophoretical technique of enzymatic systems, being evaluated the acid phosphatase, malate and glutamate dehydrogenase and esterase. The obtained results concluded, a) lots with high germination presents accentuated difference in the answer to the ageing process, verified by the reduction in the selective capacity of the membranes of the seeds and growth and development of the bean seedlings; b) starting from 72 hours of artificial aging, there is reduction in the activity of the enzymes acid phosphatase and esterase; c) the activity of the enzymes acid phosphatase, malate and glutamate dehydrogenase and esterase are influenced by the ageing period and for the quality of the lots of seeds.Index terms: Phaseolus vulgaris, deterioration, acid phosphatase, malate dehydrogenase, glutamate dehydrogenase, esterase. INTRODUÇÃOA qualidade fisiológica das sementes é máxima por ocasião da maturidade fisiológica. A partir deste momento processos degenerativos, de natureza física, fisiológica ou bioquímica começam a ocorrer, caracte...

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“…Along with a loss of protein integrity, there is a decline in the activity of numerous enzymes (31) and of the respiratory apparatus (2,26). Several characteristics of the Amadori and the Maillard reactions make these suspect as possible contributors to the deteriorative sequence in seeds (27), particularly with respect to the deterioration of metabolic effectiveness.…”

Section: Introductionmentioning

confidence: 99%

Relevance of Amadori and Maillard Products to Seed Deterioration

Wettlaufer¹,

Leopold²

1991

Plant Physiol.

114

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The possible role of Amadori and Maillard reactions in the deterioration of dry seeds was investigated using model systems and whole soybean seeds, Glycine max cv Hodgson. In model systems of glucose plus an enzyme (lysozyme), the production of Amadori products was accelerated by higher temperature and relative humidity. The reaction between glucose and lysozyme at 500C, 75% relative humidity, leads to a progressive decline in enzymatic activity. During accelerated aging of soybean seeds (400C, 100% relative humidity), a sequence is observed in which the Amadori products increase with time and then decline under conditions in which the Maillard products increase in the axes. Loss of germinability occurs at the time when the Maillard products increase in the soybean axes. These results are suggestive of a role for nonenzymic glycation in soybean seed deterioration during accelerated aging.The deterioration of seeds during dry storage is a complex phenomenon involving changes in many seed components (27). Along with a loss of protein integrity, there is a decline in the activity of numerous enzymes (31) and of the respiratory apparatus (2,26). Several characteristics of the Amadori and the Maillard reactions make these suspect as possible contributors to the deteriorative sequence in seeds (27), particularly with respect to the deterioration of metabolic effectiveness. Both of these reactions are active in dry systems, they have high temperature coefficients, and they are usually not sensitive to oxygen tension (8, 9). These characteristics are shared by deteriorative changes in many seeds (27).Most ofthe biochemical understanding ofthe Amadori and Maillard reactions has arisen from the food technology sector (9, 17) Both play an important part in deterioration of dried food products (11,21 of seeds has an interesting counterpart in the aging of animals. Numerous symptoms of aging in humans have been attributed to the accumulation of glycated proteins due to Amadori products (6). In fact, the acceleration of aging associated with diabetes involves the accumulation of Amadori products as a consequence of the elevation of blood glucose levels (4, 6). One of the notable glycated products is an aberrant hemoglobin that occurs in diabetics (20).The present report deals with characteristics ofthe Amadori and Maillard reactions that may be relevant to seed deterioration and provides evidence for the occurrence of these reactions during accelerated aging in soybean seeds. MATERIALS AND METHODS Model ExperimentsExperiments were performed in which lysozyme and gi lcose solutions (4 mg/ml each) were mixed in a 1:1 ratio by weight and then incubated at temperatures between 20 and 60°C, and/or a full range of RH. The water phase in the samples was lowered to equilibration with the applied RH within 12 to 18 h. Progress of the Amadori reaction was then appraised after incubation by measuring the NBT2 reaction and/or the loss of enzymatic activity. Enzymatic ActivityLysozyme activity was measured by adding 5 ,ug of enzym...

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Physiological and Biochemical Deterioration of Seeds

Cited by 73 publications

References 71 publications

Effect of harvest times on the yield and seed quality of French bean

Effect of harvest times on the yield and seed quality of French bean

Alterações fisiológicas e bioquímicas em sementes de feijão envelhecidas artificialmente

Relevance of Amadori and Maillard Products to Seed Deterioration

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