Evaluation of Seed Dormancy, One of the Key Domestication Traits in Chickpea

Legume seed dormancy has been altered during the domestication process, resulting in non-dormant seeds with a testa that is readily permeable for water. Ultimately, this provides fast and uniform germination, in contrast to dormant seeds of the wild progenitor. To date, germination and seed dormancy...

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Autores principales:	Veronika Sedláková, Pavel Hanáček, Marie Grulichová, Lenka Zablatzká, Petr Smýkal
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	chickpea domestication dormancy germination legumes macrosclereid Agriculture S
Acceso en línea:	https://doaj.org/article/841b24616bcc4c1b9315709b4d07a6d4
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id	oai:doaj.org-article:841b24616bcc4c1b9315709b4d07a6d4
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spelling	oai:doaj.org-article:841b24616bcc4c1b9315709b4d07a6d42021-11-25T16:10:34ZEvaluation of Seed Dormancy, One of the Key Domestication Traits in Chickpea10.3390/agronomy111122922073-4395https://doaj.org/article/841b24616bcc4c1b9315709b4d07a6d42021-11-01T00:00:00Zhttps://www.mdpi.com/2073-4395/11/11/2292https://doaj.org/toc/2073-4395Legume seed dormancy has been altered during the domestication process, resulting in non-dormant seeds with a testa that is readily permeable for water. Ultimately, this provides fast and uniform germination, in contrast to dormant seeds of the wild progenitor. To date, germination and seed dormancy were studied mostly in relation to two types of cultivated chickpea: kabuli and desi. We studied seed dormancy, from physiological and anatomical perspectives, in chickpea crops and compared cultivated chickpeas to the wild chickpea progenitor and set of recombinant inbred lines (RIL). There was significant difference in the macrosclereid length of parental genotypes. Cultivated chickpea (<i>C. arietinum</i>, ICC4958) had mean of 125 µm, while wild <i>C. reticulatum</i> (PI48977) had a mean of 165 µm. Histochemical staining of the seed coat also showed differences, mainly in terms of Sudan Red detection of lipidic substances. Imbibition and germination were tested and several germination coefficients were calculated. Cultivated chickpea seeds imbibed readily within 24 h, while the germination percentage of wild chickpea at various times was 36% (24 h), 46% (48 h), 60% (72 h) and reached 100% only after 20 days. RIL lines showed a broader distribution. This knowledge will ultimately lead to the identification of the underlying molecular mechanism of seed dormancy in chickpea, as well as allowing comparison to phylogenetically related legumes, such as pea, lentil and faba bean, and could be utilized in chickpea breeding programs.Veronika SedlákováPavel HanáčekMarie GrulichováLenka ZablatzkáPetr SmýkalMDPI AGarticlechickpeadomesticationdormancygerminationlegumesmacrosclereidAgricultureSENAgronomy, Vol 11, Iss 2292, p 2292 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chickpea domestication dormancy germination legumes macrosclereid Agriculture S
spellingShingle	chickpea domestication dormancy germination legumes macrosclereid Agriculture S Veronika Sedláková Pavel Hanáček Marie Grulichová Lenka Zablatzká Petr Smýkal Evaluation of Seed Dormancy, One of the Key Domestication Traits in Chickpea
description	Legume seed dormancy has been altered during the domestication process, resulting in non-dormant seeds with a testa that is readily permeable for water. Ultimately, this provides fast and uniform germination, in contrast to dormant seeds of the wild progenitor. To date, germination and seed dormancy were studied mostly in relation to two types of cultivated chickpea: kabuli and desi. We studied seed dormancy, from physiological and anatomical perspectives, in chickpea crops and compared cultivated chickpeas to the wild chickpea progenitor and set of recombinant inbred lines (RIL). There was significant difference in the macrosclereid length of parental genotypes. Cultivated chickpea (<i>C. arietinum</i>, ICC4958) had mean of 125 µm, while wild <i>C. reticulatum</i> (PI48977) had a mean of 165 µm. Histochemical staining of the seed coat also showed differences, mainly in terms of Sudan Red detection of lipidic substances. Imbibition and germination were tested and several germination coefficients were calculated. Cultivated chickpea seeds imbibed readily within 24 h, while the germination percentage of wild chickpea at various times was 36% (24 h), 46% (48 h), 60% (72 h) and reached 100% only after 20 days. RIL lines showed a broader distribution. This knowledge will ultimately lead to the identification of the underlying molecular mechanism of seed dormancy in chickpea, as well as allowing comparison to phylogenetically related legumes, such as pea, lentil and faba bean, and could be utilized in chickpea breeding programs.
format	article
author	Veronika Sedláková Pavel Hanáček Marie Grulichová Lenka Zablatzká Petr Smýkal
author_facet	Veronika Sedláková Pavel Hanáček Marie Grulichová Lenka Zablatzká Petr Smýkal
author_sort	Veronika Sedláková
title	Evaluation of Seed Dormancy, One of the Key Domestication Traits in Chickpea
title_short	Evaluation of Seed Dormancy, One of the Key Domestication Traits in Chickpea
title_full	Evaluation of Seed Dormancy, One of the Key Domestication Traits in Chickpea
title_fullStr	Evaluation of Seed Dormancy, One of the Key Domestication Traits in Chickpea
title_full_unstemmed	Evaluation of Seed Dormancy, One of the Key Domestication Traits in Chickpea
title_sort	evaluation of seed dormancy, one of the key domestication traits in chickpea
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/841b24616bcc4c1b9315709b4d07a6d4
work_keys_str_mv	AT veronikasedlakova evaluationofseeddormancyoneofthekeydomesticationtraitsinchickpea AT pavelhanacek evaluationofseeddormancyoneofthekeydomesticationtraitsinchickpea AT mariegrulichova evaluationofseeddormancyoneofthekeydomesticationtraitsinchickpea AT lenkazablatzka evaluationofseeddormancyoneofthekeydomesticationtraitsinchickpea AT petrsmykal evaluationofseeddormancyoneofthekeydomesticationtraitsinchickpea
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Evaluation of Seed Dormancy, One of the Key Domestication Traits in Chickpea

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