Relationships between seed sowing value and chemical content of maturing pea seeds (Pisum sativum L. ssp. sativum)
Part II. Changes of seed vigour and protein and starch content during development and maturation of pea seeds
Krystyna Kolasińska
k.kolasinska@ihar.edu.plInstytut Hodowli i Aklimatyzacji Roślin, Radzików (Poland)
Abstract
The objective of this study was to investigate the changes in protein and starch accumulation during seed development and their relationships with seed vigour. Plants of four pea cultivars were grown from seeds harvested in 1998, 1999 and 2000. Seeds from these plants were collected every 5 days, beginning on the 25th day after flowering (daf) until seed maturation was completed. Seed moisture and vigour were evaluated. A content of protein and starch in the seeds was determined. In the following season, field emergence of plants was assessed. At the end of maturation, no increase in germination ability was noticed, whereas seed vigour continued to enhance. Seedlings produced by mature seeds showed great vigour, irrespective of plant cultivar and the year of harvesting. A conductivity test was found to be rather useless in evaluation of vigour of immature seeds. The effects of maturation viability and seed germination ability upon the dynamics of field emergence were found to be of substantial significance. Pea seeds achieved a high value as potential seed material prior to accumulation of protein and starch to the maximum content.
Keywords:
pea, protein, starch, vigourReferences
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Authors
Krystyna Kolasińskak.kolasinska@ihar.edu.pl
Instytut Hodowli i Aklimatyzacji Roślin, Radzików Poland
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Copyright (c) 2003 Krystyna Kolasińska
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