skip to main content
Idioma:
Primo Search
Clear Search Box
Search in: Busca Geral
Busca Avançada
Busca por Índices

Osmoconditioning reduces physiological and biochemical damage induced by chilling in soybean seeds

Posmyk, M.M ; Corbineau, F. (Paris Univ. (France)) ; Vinel, D ; Bailly, C ; Come, D

Physiologia plantarum, 2001-04, Vol.111 (4), p.473-482 [Periódico revisado por pares]

Copenhagen: Munksgaard International Publishers

Texto completo disponível

Citações Citado por
  • Título:
    Osmoconditioning reduces physiological and biochemical damage induced by chilling in soybean seeds
  • Autor: Posmyk, M.M ; Corbineau, F. (Paris Univ. (France)) ; Vinel, D ; Bailly, C ; Come, D
  • Assuntos: Agronomy. Soil science and plant productions ; ALCOHOLES ; ALCOHOLS ; ALCOOL ; Biological and medical sciences ; COOLING ; DAMAGE ; DANOS ; DEGAT ; ENFRIAMIENTO ; Fundamental and applied biological sciences. Psychology ; Genetics and breeding of economic plants ; Germination and dormancy ; GLYCINE MAX ; GRAINE ; Plant physiology and development ; POLIETILENO ; POLYETHYLENE ; REFROIDISSEMENT ; SEED TREATMENT ; SEEDS ; Seeds and other planting stocks ; SEMILLA ; TRAITEMENT DES SEMENCES ; TRATAMIENTO DE SEMILLAS
  • É parte de: Physiologia plantarum, 2001-04, Vol.111 (4), p.473-482
  • Notas: F60
    2001001207
    ArticleID:PPL1110407
    ark:/67375/WNG-CNPJ4BZS-9
    istex:2F95212ED29C246088F239B2C69BCE47D4CD71E6
    ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
  • Descrição: The aim of the present work was to investigate the effects of osmoconditioning on chilling injury in soybean (Glycine max (L.) Merr.) seeds during imbibition. Soybean seeds germinated readily over a large range of temperatures (10–35°C), the thermal optimum being 25–30°C. Low temperatures reduced the germination rate and no seed germinated at 1°C. Pre‐treatment of seeds at 1°C reduced further germination at the optimal temperature (25°C). This deleterious effect of chilling increased with duration of the treatment, and was maximal after 4 days. Osmoconditioning of seeds at 20°C with a polyethylene glycol‐8000 solution at −1.5 MPa for at least 24 h followed by drying back the seeds to their initial moisture content reduced their chilling sensitivity and even allowed germination at 1°C. Chilling of control seeds resulted in a sharp decline in in vivo ACC‐dependent ethylene production and in an increase in electrolyte leakage in the medium, which indicated deterioration of membrane properties. Osmoconditioned seeds placed at 1°C did not show any reduction in their ability to convert ACC to ethylene nor any strong increase in electrolyte leakage. Imbibition of both control and osmoconditioned seeds at 1°C resulted in a marked increase in ATP level (more than 50% of the total nucleotides) and energy charge; however, the latter cannot be considered as an indicator of chilling since it remained high (0.74–0.88) throughout the cold treatment. Chilling treatment longer than 6 days induced accumulation of malondialdehyde in the embryonic axis, which was more marked in control seeds than in osmoconditioned seeds, suggesting that chilling sensitivity was associated with lipid peroxidation. Imbibition of seeds at 1°C resulted in an increase in superoxide dismutase, catalase and glutathione reductase activity, which was generally higher in osmoconditioned seeds than in control ones. This stimulation of the antioxidant defence systems occurred during the 4 first days of chilling and decreased then in control seeds while it remained high in osmoconditioned ones. Re‐warming seeds at 25°C resulted in an increase in all enzyme activity involved in antioxidant defence. However this effect of re‐warming decreased in control seeds after 4 days of chilling, whereas it was maintained in osmoconditioned seeds.
  • Editor: Copenhagen: Munksgaard International Publishers
  • Idioma: Inglês
Links
Voltar para lista de resultados

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.