The Effect of Seed Priming and Accelerated Aging on Germination and Physiochemical Changes in Milk Thistle (Silybum marianum)

Parmoon, Ghasem; Ebadi, Ali; Jahanbakhsh, Sodabeh; Davari, Mahdi

doi:10.15835/nsb529017

Cited by 15 publications

(9 citation statements)

References 36 publications

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“…Potassium is important for certain enzymes (Taiz and Zeiger, 2006), as it increases their activity and neutralizes the negative effects of free radicals (Hu and Schmidhalte, 2005). This pre-sowing treatment led to an increase in germination by means of reduction in lipid peroxidation and improvement of antioxidant activity (Parmoon, 2013).…”

Section: Resultsmentioning

confidence: 96%

Effect of priming on soybean seed germination parameters

Miladinov¹,

Balešević-Tubić²,

Đukić³

et al. 2018

Acta agriculturae Serbica

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The objective of this study was to examine the effect of primers on seed quality parameters using different starting values of germination. For this purpose, ten soybean lines selected at the Institute of Field and Vegetable Crops, Novi Sad were evaluated. The starting values of germination ranged between 48% and 89%. Seeds were surface sterilized with 3% sodium hypochlorite and immersed in different primers: 1% potassium nitrate, 1% potassium chloride and 1% hydrogen peroxide. Untreated seeds were used as the control. The obtained results revealed that the effects of priming depended on soybean line and treatment, whereas the efficiency of this pre-sowing treatment was not affected by the starting value of seed germination. Some lines responded favorably to immersion, while in others priming had an inhibitory effect, causing a significant decrease in germination. There was an increase in germination up to 12% or a decrease up to 11%, depending on line and treatment. Lines that were positively affected by this method also exhibited increased values for other germination parameters: mean germination time (MGT) and time to 50% germination (T50). Lower values of MGT and T50 were observed in lines which showed a negative response to priming and a decrease in germination, but also a more rapid radicle protrusion, as compared to the control.In conclusion, there is no universal applicability of one single primer as it might cause a negative response in some lines and thus reduce seed quality.

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Section: Resultsmentioning

confidence: 96%

Effect of priming on soybean seed germination parameters

Miladinov¹,

Balešević-Tubić²,

Đukić³

et al. 2018

Acta agriculturae Serbica

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“…Similarly, Jowkar et al (2012) concluded that faster germination in primed seeds of milk thistle was due to enhanced activities of antioxidant enzymes and higher soluble protein levels in the seed. Other researchers have also declared the beneficial effects of priming for improvement of emergence potential and stand establishment of milk thistle seeds under abiotic stresses (Parmoon et al, 2013;Nasiri et al, 2014). Improved early seedling growth, nutrient partitioning and higher chlorophyll contents are important manifestations of seed priming with Ca and K salts (Afzal et al, 2012b).…”

Section: Discussionmentioning

confidence: 99%

Seed Enhancement of Silybum marianum and Optimization of Silymarin Extraction

Jahan¹,

Khalil-ur-Rahman²,

Basra³

et al. 2016

IJAB

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The present study elucidates the impact of different priming strategies on seed emergence and growth of milk thistle [Silybum marianum (L.) Gaertn.] and also evaluation of the efficacy of various extraction methods for optimal extraction of silymarin from milk thistle seeds. Seeds were primed with distilled water, Humic acid (2%), potassium chloride (2%) and moringa leaf extract (3%) for 24 h. Untreated seeds were used as control. Primed and non-primed seeds were sown in plastic pots. Seed priming treatments significantly improved the performance of milk thistle seeds as indicated by higher values of final emergence and lower values of mean emergence time and time taken to 50% emergence as compared to non-primed seeds. Silymarin was extracted from seeds of milk thistle by applying various techniques like Reflux, Soxhlet, maceration and microwave assisted extraction by using various solvents. Extraction with Soxhlet and microwave assisted techniques were proved better as compared to the others. The results indicated that in both spectrophotometric and HPLC quantification, silymarin contents were found maximum in extracts prepared with methanol by microwave assisted extraction technique followed by Soxhlet.

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“…For Leymarie et al (2012) it is possible that this decrease in H 2 O 2 was partly related to the slight increase of CAT activity, because these events in the embryonic tissues are associated with the completion of germination in seeds. In the other hand, Parmoon et al (2013) observed that Catalase and Peroxidase activity was reduced during aging because of the increase in H 2 O 2 and free radicals in the stressed cell cytoplasm during oxidative stress, leading to a reduction of seed viability.…”

Section: Resultsmentioning

confidence: 99%

Activity of some isoenzymatic systems in stored coffee grains

et al. 2014

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Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40° C and 60° C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.Index terms: Coffea arabica L., post-harvest processes, coffee quality. RESUMOConsiderando o consumo de café em nível mundial, é natural que, ao longo da história, muitos tenham dedicado à pesquisa a marcadores que contribuam de alguma forma, na aferição de sua qualidade. A pesquisa teve como objetivo avaliar o desempenho bioquímico de grãos de café arábica durante o armazenado. Cafés em coco (natural) e em pergaminho (despolpado) secados em terreiro de concreto e em secador com ar aquecido foram embalados em sacos de juta e armazenados em condições de ambiente não controlado. As atividades enzimáticas da superóxido dismutase, catalase, peroxidase, polifenoloxidase, esterase e lipoxigenase nos grãos dos cafés foram avaliadas aos zero, três, seis, nove e doze meses por meio de eletroforese. Independente do método de secagem, a atividade dos complexos isoenzimáticos evidenciou os processos deteriorativos dos grãos de café armazenados. Os tratamentos 60/40° C e 60° C utilizados para reduzir o teor de água promoveram uma condição de tensão maior no metabolismo de café natural, diminuiu nestes grãos a atividade de mecanismos de defesa no armazenamento (danos latentes). Os cafés naturais são mais sensíveis a altas temperaturas de secagem e sua qualidade diminui mais rapidamente do que o café despolpado no armazenamento. Termos para indexação:Coffea arabica L., processos pós-colheita, qualidade dos cafés.

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The Effect of Seed Priming and Accelerated Aging on Germination and Physiochemical Changes in Milk Thistle (Silybum marianum)

Cited by 15 publications

References 36 publications

Effect of priming on soybean seed germination parameters

Effect of priming on soybean seed germination parameters

Seed Enhancement of Silybum marianum and Optimization of Silymarin Extraction

Activity of some isoenzymatic systems in stored coffee grains

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