No abstract

To elucidate the mechanism responsible for magnetic field induced seed invigoration in aged seeds an experiment was conducted on six year old garden pea seeds stored under controlled (20°C and 40% RH) condition. Aged seeds were magnetoprimed by exposing to pulsed magnetic field (PMF) of 100 mT for 1 h in three pulsed modes. The 6 min on and off PMF showed significant improvement in germination (7.6%) and vigor (84.8%) over aged seeds. Superoxide and hydrogen peroxide production increased in germinating primed seeds by 27 and 52%, respectively, over aged seeds. Nicotinamide adenine dinucleotide (reduced) (NADH) peroxidase and superoxide dismutase involved in generation of hydrogen peroxide showed increased activity in PMF primed seeds. Increase in catalase, ascorbate peroxidase and glutathione reductase activity after 36 h of imbibition in primed seeds demonstrated its involvement in seed recovery during magnetopriming. An increase in total antioxidants also helped in maintaining the level of free radicals for promoting germination of magnetoprimed seeds. A 44% increase in level of protein carbonyls after 36 h indicated involvement of protein oxidation for counteracting and/or utilizing the production of ROS and faster mobilization of reserve proteins. Higher production of free radicals in primed seeds did not cause lipid peroxidation as malondialdehyde content was low. Lipoxygenase was involved in the germination associated events as the magnitude of activity was higher in primed aged seeds compared to aged seeds. Our study elucidated that PMF mediated improvement in seed quality of aged pea seeds was facilitated by fine tuning of free radicals by the antioxidant defense system and protein oxidation.

The efficiency of microwave treatment in breaking the hard seed coat dormancy in Stylosanthes seabrana was compared with three other conventional methods including mechanical scarification, hot water treatment (100°C for 1 min) and acid scarification (5 min). The microwave treatment was as efficient in breaking hard seed coat dormancy as the hot water treatment. The ranking of treatments followed the order microwave ‡ hot water ‡ acid > mechanical scarification > control. The electrical conductivity of microwave-treated seeds, although less than that of hot water, was greater than untreated control seeds, indicating increased permeability of the seed coat for water uptake. Seedling vigour, based on seedling length, was also similar for these treatments. Respiration was found to be higher in microwave-treated seeds. Although levels of food reserves were not measured, future studies could hypothesize that increased imbibition of water in microwave-treated seeds could cause a faster breakdown of food-reserve material that is supplied to the germinating seed, resulting in increased evolution of CO 2 through respiration. Scanning electron micrographs indicated the appearance of cracks and blisters on the seed surface of microwave-treated seeds. These are most likely the sites of water entry during imbibition.