Lipid peroxidation, carbohydrate hydrolysis, and Amadori-Maillard reaction at early stages of dry seed aging

Veselovsky, Vladimir A.; Veselova, T. V.

doi:10.1134/s1021443712030181

Cited by 18 publications

(12 citation statements)

References 13 publications

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“…The deterioration of primed rice seeds stored under RT-A-HH was closely related to the increased lipid peroxidation level (reflected by the MDA content) in the present study (Figure 6 ). This results were consistent with previous research showing that lipid peroxidation was one of the major causes of seed aging during storage (Maskri et al, 2003 ; Sung and Jeng, 2010 ; Veselovsky and Veselova, 2012 ). Our present study also indicated that the primed rice seeds were much easier to suffer from lipid peroxidation damage than non-primed rice seeds during storage (Figure 6 ).…”

Section: Discussionsupporting

confidence: 93%

The Effect of Storage Condition and Duration on the Deterioration of Primed Rice Seeds

Wang

Peng

et al. 2018

Front. Plant Sci.

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Seed priming is a successful practice to improve crop establishment under adverse environment. However, reduced longevity of primed rice (Oryza sativa L.) seeds during storage limited the adoption of this technique. Present study investigated the effect of temperature, relative air humidity (RH) and oxygen on the longevity of primed rice seeds in a range of 60 days storage. In addition, the biochemical and morphological mechanisms associated with deterioration of primed seeds during storage were explored. Three types of priming treated rice seeds and one non-primed control were stored under (1) low temperature-vacuum (LT-V), (2) room temperature-vacuum (RT-V), (3) room temperature-aerobic-low RH (RT-A-LH) and (4) room temperature-aerobic- high RH (RT-A-HH) for 0, 15, 30, 45, and 60 days. The results showed that storage of seeds under different conditions for 15–60 days did not influence the longevity of non-primed rice seeds. Meanwhile, the viability of primed rice seeds did not reduce when stored under LT-V, RT-V, and RT-A-LH, but was significantly reduced under RT-A-HH. Under vacuum condition, the increases of storage temperature (30°C) did not reduce the longevity of primed seeds. Likewise, the oxygen did not influence the longevity of primed rice seeds stored under low RH. Nevertheless, increase of RH significantly reduced the viability of primed seeds stored for 15–60 days. Reduced starch metabolism, the consumption of starch reserves in rice endosperms, the accumulation of malondialdehyde and the decreases of antioxidant enzyme activities might be associated with the deterioration of primed rice seeds during storage. In conclusion, storage of primed seeds under high RH condition beyond 15 days is deteriorative for germination and growth of rice. The primed rice seeds are recommended to store at vacuum or low RH or low temperature condition to ensure good crop establishment.

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Section: Discussionsupporting

confidence: 93%

The Effect of Storage Condition and Duration on the Deterioration of Primed Rice Seeds

Wang

Peng

et al. 2018

Front. Plant Sci.

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“…Партии семян взвешивали, после чего высушивали при температуре 130 о С до постоянного веса, вновь взвешивали и по изменению массы рассчитывали содержание воды (влажность), которое выражали в процентах. [8].…”

Section: материалы и методыunclassified

“…Быстрое ухудшение состояния семян при старении или действии различных факторов связывают с ослаблением стеклообразного состояния биополимеров, гидролизом углеводов и множеством окислительных процессов [1,6,8].…”

Section: Introductionunclassified

“…Содержание воды в семенах за счет неферментативного гидролиза снижается на 0,5 %. Поскольку в воздушносухих семенах нет свободной воды, а вода в воздушно-сухих семенах является, в основном, связанной [8], то для гидролиза расходуется гидратная вода, что приводит к уменьшению влажности семян. В процессе гибели содержание воды уменьшается на 1,5-2 %, т.е.…”

Section: Introductionunclassified

“…теряется пятая часть связанной воды, что отражает необратимые перестройки макромолекул, сопровождающиеся уменьшением их водоудерживающей способности. Всхожесть семян зависит от их влажности [8].…”

Section: Introductionunclassified

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Effect of Pulse Pressure Treatment on Content of Protein and Some Sugars in Wheat Seeds

Pavlova¹,

Vasichkina²,

Belopuhov³

et al. 2013

European Journal of Molecular Biotechnology

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Seeds of hard wheat (Triticum durum) were treated by pulse pressure (PP), generated by shock wave. Protein content was determined by spectroscopy in the nearest infrared point of the spectrum (NIR). HPLC was used for determining glucose level in samples. Moisture of control seeds was 14.2%. It was not changed in PP 11 MPa samples and was decreased by PP 29 MPa (12.8%); that indicated the damage of seeds. Protein content in control sample was 16.5%. The index was not changed by PP 11 MPa (16.9%), but it increased under PP 29 MPa (17.2%) due to the degradation of starch and relative elevation of protein level. Glucose content in PP 11 MPa samples was less than the control level, probably, due to the acceleration of amino-carbonyl reaction. PP 29 MPa promoted the increase of glucose content due to non-enzymatic starch hydrolysis activation. Thus PP 11 MPa made minor damages without the accumulation of glucose, but PP 29 MPa promoted the ageing due to the accumulation of glucose.

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Loss of viability and vigour in the course of short-term storage of Pityrocarpa moniliformis seeds cannot be attributed to reserve degradation

et al. 2020

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Lipid peroxidation, carbohydrate hydrolysis, and Amadori-Maillard reaction at early stages of dry seed aging

Cited by 18 publications

References 13 publications

The Effect of Storage Condition and Duration on the Deterioration of Primed Rice Seeds

The Effect of Storage Condition and Duration on the Deterioration of Primed Rice Seeds

Effect of Pulse Pressure Treatment on Content of Protein and Some Sugars in Wheat Seeds

Loss of viability and vigour in the course of short-term storage of Pityrocarpa moniliformis seeds cannot be attributed to reserve degradation

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