Fatty acids and physiological quality of tomatillo (Physalis philadelphica Lam.) seed during natural ageing

In México, 44 thousand hectares are planted with tomatillo or husk tomato (Physalis philadelphica Lam.), which occupies fourth place among the country’s vegetable species. However, research on this species is scarce, especially that related to the process of seed deterioration. We studied...

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Autores principales:	Pichardo-González,Juan M, Ayala-Garay,Óscar J, González-Hernández,Víctor A, Flores-Ortiz,César M
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2014
Materias:	Fatty acids natural seed deterioration respiration
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000400003
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spelling	oai:scielo:S0718-583920140004000032018-10-01Fatty acids and physiological quality of tomatillo (Physalis philadelphica Lam.) seed during natural ageingPichardo-González,Juan MAyala-Garay,Óscar JGonzález-Hernández,Víctor AFlores-Ortiz,César M Fatty acids natural seed deterioration respiration In México, 44 thousand hectares are planted with tomatillo or husk tomato (Physalis philadelphica Lam.), which occupies fourth place among the country’s vegetable species. However, research on this species is scarce, especially that related to the process of seed deterioration. We studied the effects of deterioration in tomatillo seed, var. CHF1-Chapingo, stored from 2-mo up to 7 yr with no climate control, 18.2 ± 5 °C and 41 ± 10% relative humidity, on physiological and biochemical variables during germination. It was found that germination, vigor, and respiratory activity decrease significantly from the first year of storage; thus, after 7 yr, germination and vigor decreased 99%, and respiratory activity of seed after 48 h imbibition decreased 78%. Linoleic acid (unsaturated) content correlated positively with germination (R = 0.78) and with speed of radicle emergence (R = 0.79). Germination correlated with speed of radicle emergence (R = 0.99) and with respiratory activity after 48 h of imbibition (R = 0.79). Both respiratory activity and fatty acid content are involved in natural deterioration of tomatillo seed.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.74 n.4 20142014-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000400003en10.4067/S0718-58392014000400003
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Fatty acids natural seed deterioration respiration
spellingShingle	Fatty acids natural seed deterioration respiration Pichardo-González,Juan M Ayala-Garay,Óscar J González-Hernández,Víctor A Flores-Ortiz,César M Fatty acids and physiological quality of tomatillo (Physalis philadelphica Lam.) seed during natural ageing
description	In México, 44 thousand hectares are planted with tomatillo or husk tomato (Physalis philadelphica Lam.), which occupies fourth place among the country’s vegetable species. However, research on this species is scarce, especially that related to the process of seed deterioration. We studied the effects of deterioration in tomatillo seed, var. CHF1-Chapingo, stored from 2-mo up to 7 yr with no climate control, 18.2 ± 5 °C and 41 ± 10% relative humidity, on physiological and biochemical variables during germination. It was found that germination, vigor, and respiratory activity decrease significantly from the first year of storage; thus, after 7 yr, germination and vigor decreased 99%, and respiratory activity of seed after 48 h imbibition decreased 78%. Linoleic acid (unsaturated) content correlated positively with germination (R = 0.78) and with speed of radicle emergence (R = 0.79). Germination correlated with speed of radicle emergence (R = 0.99) and with respiratory activity after 48 h of imbibition (R = 0.79). Both respiratory activity and fatty acid content are involved in natural deterioration of tomatillo seed.
author	Pichardo-González,Juan M Ayala-Garay,Óscar J González-Hernández,Víctor A Flores-Ortiz,César M
author_facet	Pichardo-González,Juan M Ayala-Garay,Óscar J González-Hernández,Víctor A Flores-Ortiz,César M
author_sort	Pichardo-González,Juan M
title	Fatty acids and physiological quality of tomatillo (Physalis philadelphica Lam.) seed during natural ageing
title_short	Fatty acids and physiological quality of tomatillo (Physalis philadelphica Lam.) seed during natural ageing
title_full	Fatty acids and physiological quality of tomatillo (Physalis philadelphica Lam.) seed during natural ageing
title_fullStr	Fatty acids and physiological quality of tomatillo (Physalis philadelphica Lam.) seed during natural ageing
title_full_unstemmed	Fatty acids and physiological quality of tomatillo (Physalis philadelphica Lam.) seed during natural ageing
title_sort	fatty acids and physiological quality of tomatillo (physalis philadelphica lam.) seed during natural ageing
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000400003
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Fatty acids and physiological quality of tomatillo (Physalis philadelphica Lam.) seed during natural ageing

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