Physiological Characteristics of Field Bean Seeds (Vicia faba var. minor) Subjected to 30 Years of Storage
| Autor: | Magdalena Krupka, Wiesław Podyma, Hanna Grajek, Bogdan Smyk, Katarzyna Głowacka, Dariusz J. Michalczyk, Agnieszka I. Piotrowicz-Cieślak |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
long-term storage Plant Science legumin 01 natural sciences Superoxide dismutase 03 medical and health sciences chemistry.chemical_compound synchronous fluorescence spectra Storage protein Legumin Phenols Cultivar lcsh:Agriculture (General) albumin 030304 developmental biology Vicia faba var. minor seeds chemistry.chemical_classification 0303 health sciences biology Albumin food and beverages vicilin lcsh:S1-972 Vicia faba testae Horticulture chemistry Vicilin biology.protein Agronomy and Crop Science 010606 plant biology & botany Food Science |
| Zdroj: | Agriculture, Vol 10, Iss 545, p 545 (2020) Agriculture Volume 10 Issue 11 |
| ISSN: | 2077-0472 |
| DOI: | 10.3390/agriculture10110545 |
| Popis: | Seed vigour and viability, synchronous fluorescence spectroscopy, and proteomic profiles were analysed in field bean (Vicia faba var. minor) (Vicia faba var. minor) seeds (two cultivars) subjected to dry storage at &minus 14 ° C or +20 ° C for 30 years. The seeds stored at &minus C retained very high germinability (91&ndash 98%) until the end of the experiments, while seeds from the same lots but stored at room temperature completely lost viability. The deterioration of seeds stored at +20 ° C was also manifested by a vast (4- to 6-fold) increase in leachate electroconductivity, and the changes in synchronous spectra and proteomic profiles. To carry out detailed analyses of seed proteins, protein extracts were pre-purified and divided into albumin, vicilin, and legumin. Only one protein, superoxide dismutase, was more abundant in deteriorated seeds (of one cultivar) compared to the high vigour seeds. The results show that seed deterioration strongly and specifically affects the contents of some storage proteins. Moreover, the colour of seed coats changes gradually, and seeds stored at &minus C were light brown, while those constantly exposed to +20 ° C turned black. Synchronous fluorescence spectroscopy showed that this change of colour was caused by formation of oxidized and condensed phenols and that the phenol content in seed coats decreased parallel to seed deterioration. |
| Databáze: | OpenAIRE |
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