2007
DOI: 10.15258/sst.2007.35.3.12
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Accumulation of soluble sugars related to desiccation tolerance during rice (Oryza sativa L) seed development and maturation

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Cited by 7 publications
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“…Furthermore, raffinose is preferentially accumulated in the embryo while non-RFO carbohydrates such as sucrose and trehalose are more highly accumulated in the endosperm (Table 1 ). Interestingly, a colocalization between QTL of longevity and QTL controlling oligosaccharide contents (sucrose, raffinose, and stachyose) has been pointed out in Arabidopsis and rice (Bentsink et al, 2000 ; Zhu et al, 2007 ). Together with raffinose, trehalose can also protect proteins and membranes damages induced by desiccation (Fernandez et al, 2010 ).…”
Section: Discussionmentioning
confidence: 99%
“…Furthermore, raffinose is preferentially accumulated in the embryo while non-RFO carbohydrates such as sucrose and trehalose are more highly accumulated in the endosperm (Table 1 ). Interestingly, a colocalization between QTL of longevity and QTL controlling oligosaccharide contents (sucrose, raffinose, and stachyose) has been pointed out in Arabidopsis and rice (Bentsink et al, 2000 ; Zhu et al, 2007 ). Together with raffinose, trehalose can also protect proteins and membranes damages induced by desiccation (Fernandez et al, 2010 ).…”
Section: Discussionmentioning
confidence: 99%
“…There is evidence that RFO (raffinose and stachyose) contribute to a stable glass formation and to the stabilization of membranes in extensively desiccated cells (Hoekstra et al, 2001). Acquisition of desiccation tolerance in seeds is tightly associated with RFO accumulation in several species (Zhu et al, 2007). Cold‐induced accumulation of RFO has been related to the capacity of alfalfa (Castonguay et al, 1995; Cunningham et al, 2003) and other species (Korn et al, 2010; Pennycooke et al, 2003; Peters and Keller, 2009) to withstand freeze‐induced desiccation.…”
Section: Discussionmentioning
confidence: 99%
“…Soluble sugars are important energy storage substances and the main source of sweetness in plant seeds. Their content is closely related to the nutrition and quality of seeds (Zhu et al 2007 ). As shown in Fig.…”
Section: Resultsmentioning
confidence: 99%