Studies on Physiological and Biochemical Changes in Relation to Seed Viability in Aged Onion Seeds

Rapid loss in viability of onion seeds during seed storage is a major problem. Not much information concerning the physiological and biochemical changes is available. In the present investigations, seeds were aged artificially by exposure to 45°C+75% RH for a period of fifteen days. Samples were col...

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Autores principales:	K Bhanuprakash, H S Yogeesha, L B Naik, M N Arun
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2006
Materias:	onion accelerated ageing protein profiles enzymes Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/ceffdd23aa3c41eda6e02a1a7622fb0d
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spelling	oai:doaj.org-article:ceffdd23aa3c41eda6e02a1a7622fb0d2021-12-02T12:06:39ZStudies on Physiological and Biochemical Changes in Relation to Seed Viability in Aged Onion Seeds0973-354X2582-4899https://doaj.org/article/ceffdd23aa3c41eda6e02a1a7622fb0d2006-06-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/665https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Rapid loss in viability of onion seeds during seed storage is a major problem. Not much information concerning the physiological and biochemical changes is available. In the present investigations, seeds were aged artificially by exposure to 45°C+75% RH for a period of fifteen days. Samples were collected at three day intervals and physiological and biochemical changes in the aged seeds were compared to those in fresh seeds. Results revealed that ageing affected seed viability and vigour significantly and this effect was more pronounced with increase in duration of exposure to artificial ageing. Marked reduction in germination to an extent of 4,16 and 75% was noticed in three, six and nine day artificially aged (DAA) seeds, respectively, when compared to fresh seeds. Further increase in ageing duration to twelve and fifteen days resulted in total loss of germination. Increase in ageing duration decreased a amylase and dehydrogenase activities but increased peroxidase activity up to nine days of ageing. Lipid peroxidation increased consistently with increase in duration of ageing. At 15 DAA, 26.2% increase in malondialdehyde content over the control was observed. SDS PAGE protein profile and esterase zymograms of aged seeds showed alteration in banding pattern when compared to that of fresh seeds.K BhanuprakashH S YogeeshaL B NaikM N ArunSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticleonionaccelerated ageingprotein profilesenzymesPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 1, Iss 1, Pp 15-18 (2006)
institution	DOAJ
collection	DOAJ
language	EN
topic	onion accelerated ageing protein profiles enzymes Plant culture SB1-1110
spellingShingle	onion accelerated ageing protein profiles enzymes Plant culture SB1-1110 K Bhanuprakash H S Yogeesha L B Naik M N Arun Studies on Physiological and Biochemical Changes in Relation to Seed Viability in Aged Onion Seeds
description	Rapid loss in viability of onion seeds during seed storage is a major problem. Not much information concerning the physiological and biochemical changes is available. In the present investigations, seeds were aged artificially by exposure to 45°C+75% RH for a period of fifteen days. Samples were collected at three day intervals and physiological and biochemical changes in the aged seeds were compared to those in fresh seeds. Results revealed that ageing affected seed viability and vigour significantly and this effect was more pronounced with increase in duration of exposure to artificial ageing. Marked reduction in germination to an extent of 4,16 and 75% was noticed in three, six and nine day artificially aged (DAA) seeds, respectively, when compared to fresh seeds. Further increase in ageing duration to twelve and fifteen days resulted in total loss of germination. Increase in ageing duration decreased a amylase and dehydrogenase activities but increased peroxidase activity up to nine days of ageing. Lipid peroxidation increased consistently with increase in duration of ageing. At 15 DAA, 26.2% increase in malondialdehyde content over the control was observed. SDS PAGE protein profile and esterase zymograms of aged seeds showed alteration in banding pattern when compared to that of fresh seeds.
format	article
author	K Bhanuprakash H S Yogeesha L B Naik M N Arun
author_facet	K Bhanuprakash H S Yogeesha L B Naik M N Arun
author_sort	K Bhanuprakash
title	Studies on Physiological and Biochemical Changes in Relation to Seed Viability in Aged Onion Seeds
title_short	Studies on Physiological and Biochemical Changes in Relation to Seed Viability in Aged Onion Seeds
title_full	Studies on Physiological and Biochemical Changes in Relation to Seed Viability in Aged Onion Seeds
title_fullStr	Studies on Physiological and Biochemical Changes in Relation to Seed Viability in Aged Onion Seeds
title_full_unstemmed	Studies on Physiological and Biochemical Changes in Relation to Seed Viability in Aged Onion Seeds
title_sort	studies on physiological and biochemical changes in relation to seed viability in aged onion seeds
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2006
url	https://doaj.org/article/ceffdd23aa3c41eda6e02a1a7622fb0d
work_keys_str_mv	AT kbhanuprakash studiesonphysiologicalandbiochemicalchangesinrelationtoseedviabilityinagedonionseeds AT hsyogeesha studiesonphysiologicalandbiochemicalchangesinrelationtoseedviabilityinagedonionseeds AT lbnaik studiesonphysiologicalandbiochemicalchangesinrelationtoseedviabilityinagedonionseeds AT mnarun studiesonphysiologicalandbiochemicalchangesinrelationtoseedviabilityinagedonionseeds
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Studies on Physiological and Biochemical Changes in Relation to Seed Viability in Aged Onion Seeds

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