Details

Autor(en) / Beteiligte

• Yin, Meng Qi
• Song, Wen Jian
• Guo, Gen Yuan
• Li, Fan
• Sheteiwy
• Pan, Rong Hui
• Hu, Jin
• Guan, Ya Jing

Titel

Starchy degradation is related with radicle emergence during wheat seed germination

Ist Teil von

• Seed science and technology, 2018-07, Vol.46 (2), p.359-364

Ort / Verlag

The International Seed Testing Association

Erscheinungsjahr

2018

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• The present study was carried out to investigate physiological and biochemical changes in different wheat (Triticum aestivum L.) seed lots during germination. In a related paper published in this issue of Seed Science and Technology, we report that single counts of radicle emergence (RE) is a useful indicator of seed vigour and seedling emergence potential of wheat. For starchy grains, such as wheat seeds, α-amylase activity and soluble sugar content are two important factors for seed germination. Hence, we measured α-amylase activity and soluble sugar content during wheat seed germination at 20 and 13°C. The highest levels of α-amylase activities and soluble sugar contents of seven tested wheat seeds lots during germination were observed after 48 hours at 20°C and after 72 hours at 13°C. This reflected the results of the single counts of RE at 20 and 13°C. Our data suggest that the speed of radicle emergence is closely related to the rate of starch mobilisation, further supporting our previous conclusion that single counts of RE is a useful indicator of wheat seed vigour and seedling emergence potential.