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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.