Storage performance of primed bell pepper seeds with 24‐Epibrassinolide

Silva, Clíssia Barboza da; Marcos-Filho, J.

doi:10.1002/agj2.20106

Cited by 3 publications

(2 citation statements)

References 38 publications

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“…2C ). Seed vigor decreases after long storage even in ideal conditions, as it was shown for primed bell pepper and rice seeds ( Hussain et al 2015 ; Barboza da Silva and Marcos-Filho 2020 ), suggesting the importance of the heat shock treatment to preserve vigor after priming.…”

Section: Discussionmentioning

confidence: 78%

“…Priming is widely used in vegetable seeds favouring the germination speed and emergence and, thus contributing to the formation of more vigorous seedlings ( Asgharipour and Rafiei 2011 ; Batista et al 2015 ; Barboza da Silva and Marcos-Filho 2020 ). In addition, priming also increases the tolerance of seeds and seedlings to biotic and abiotic stresses ( Amooaghaie et al 2010 ; Chen et al 2012 ; Worrall et al 2012 ; Chen and Arora 2013 ; Barboza da Silva and Marcos-Filho 2020 ). Although priming is widely used in tomato seed lots, the longevity (viability maintenance) of primed seeds is significantly reduced, causing problems in their storage ( Argerich et al 1989 ; Liu et al 1996 ).…”

Section: Introductionmentioning

confidence: 99%

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Transcriptome analysis in osmo-primed tomato seeds with enhanced longevity by heat shock treatment

et al. 2020

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Seed priming is widely used in commercial seeds and its main function is to accelerate and synchronize seed germination. Undesirably, primed seeds show reduced longevity and treatments like heat shock have been shown to improve longevity in primed seeds. Nonetheless, the effect of heat shock treatment on primed seeds at the mRNA level is not known. Thus, the aim of this work was to investigate the effect of heat shock treatment on the longevity of primed tomato (Solanum lycopersicum) seeds at the physiological and transcriptome levels. Tomato seeds were primed and dried (control). Alternatively, primed seeds were subjected to heat shock treatment (38 °C/32% relative humidity) before drying. Germination, vigor and longevity were evaluated. Transcriptome analysis was performed by RNA sequencing (RNA-seq) from biological samples collected immediately after priming and another samples collected from primed seeds followed by the heat shock treatments. The gene expression was validated by quantitative real time PCR (RT-qPCR). We showed that applying heat shock treatment after priming increased germination speed, enhanced seed longevity and preserved the vigor during storage of primed tomato seeds. Through transcriptome analysis, 368 differentially expressed genes were identified, from which 298 genes were up-regulated and 70 were down-regulated. We showed the increase of mRNA levels of HEAT SHOCK FACTOR-like and HEAT SHOCK PROTEIN-like chaperone genes, suggesting the involvement of the proteins coded by these transcripts in the enhancement of longevity in primed tomato seeds. The heat shock treatment after priming enhances and preserves the vigor of tomato primed seeds during storage. In addition, improves seed longevity through the increase in the expression of transcripts related to protection by response to stress.

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Section: Discussionmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Transcriptome analysis in osmo-primed tomato seeds with enhanced longevity by heat shock treatment

et al. 2020

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Effect of seed priming on horticultural crops

Zulfiqar

2021

Scientia Horticulturae

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Effects of Seed Priming on Vitality and Preservation of Pepper Seeds

Cheng

Tong

et al. 2022

Agriculture

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Seed priming is a method for improving seed vigor, which can improve seed germinability, but the disappearance of positive priming effects and decrease of seed longevity during storage may limit its application. To determine the effect of priming on hot pepper seeds and the time during which priming effects can be maintained, it is necessary to monitor and study the variability of primed seeds during storage. In this study, several priming treatments with 3% KNO3, 20% PEG, or 3% KNO3 + 20% PEG and up to 8 months of storage of primed seeds were conducted on seeds of pepper strains No.63, No.73, and No.101. Germinability was improved by priming treatment. The germination percentage of primed seeds did not vary compared to non-primed ones, seeds germinated quickly and had strengthened emergence, especially for those primed with 3% KNO3 solution, which germinated significantly faster and the seedlings grew stronger. During the 8-month storage process, the beneficial effects of priming disappear after 6 months, beyond which the performance of primed seeds is worse than non-primed seeds. After 8 months of storage, the viability of primed pepper seeds dropped sharply. In general, preservation at −4 °C can retain the priming effects to the greatest degree and prevent the seed from losing viability for up to 6 months. Resistance to aging differed across varieties, with No.101 pepper seeds more resistant to aging than the other two varieties, regardless of priming treatment.

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Storage performance of primed bell pepper seeds with 24‐Epibrassinolide

Cited by 3 publications

References 38 publications

Transcriptome analysis in osmo-primed tomato seeds with enhanced longevity by heat shock treatment

Transcriptome analysis in osmo-primed tomato seeds with enhanced longevity by heat shock treatment

Effect of seed priming on horticultural crops

Effects of Seed Priming on Vitality and Preservation of Pepper Seeds

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