Relationships between seed sowing value and chemical content of maturing pea seeds (Pisum sativum L. ssp. sativum)
Part I. Changes of germination ability seed health and content of oligosaccharides during development and maturation of pea seeds
Krystyna Kolasińska
k.kolasinska@ihar.edu.plInstytut Hodowli i Aklimatyzacji Roślin, Radzików (Poland)
Barbara Wiewióra
Instytut Hodowli i Aklimatyzacji Roślin, Radzików (Poland)
Abstract
The purpose of this study was to evaluate the changes in accumulation of oligosaccharides during seed development and their relation to seed germination and health. The experimental material consisted of seeds of four pea varieties harvested in 1998, 1999 and 2000. Seeds were collected every 5 days, beginning on the 25th day after flowering (daf) until full maturity. Seed moisture content, fresh and dry matter weight, germination, and seed health were determined. Moreover a content of saccharose, raffinose and stachiose was measured. Fresh weight of immature seeds (moisture content over 60%) was high, but when the seeds reached full maturity, it decreased almost two-fold. Dry matter accumulation proceeded slowly during the whole maturation time. Germination capacity on 25 daf ranged from 3 to 69%, and on 35 daf the moisture content declined sharply and germination percentage reached the maximum values for the majority of examined samples. At the end of the maturation stage, when no increase in germination ability was observed, a decrease of general seed health was noticed, with saprophytic fungi being more frequent than pathogenic ones. Ascochyta ssp. were more abundant on seeds harvested on 25 daf (7,9%) and 30 daf (10%) than on mature seeds (4%). Similarly, the occurrence of Botritis cinerea on seeds declined from 7% to 3% with seed maturing. No close relationship between seed health and seed stage of development was found. At the beginning of maturation a level of oligosaccharides was high (6,4–7,5%) followed by decreasing with maturation to 3,2–5,3%.The highest decrease in oligosaccharides content was noticed between 25 and 35 daf. In this period both the intensive accumulation of dry matter and increase in germination ability were observed. The content of saccharose decreased almost three-fold. The content of raffinose maintained rather at the same level, whereas that of stachiose was variable during the whole maturation time. Oligosaccharides played a significant role in creating seed value although their effect was changeable in the course of seed development.
Keywords:
germination, health, pea, oligosaccharides, seedsReferences
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Authors
Krystyna Kolasińskak.kolasinska@ihar.edu.pl
Instytut Hodowli i Aklimatyzacji Roślin, Radzików Poland
Authors
Barbara WiewióraInstytut Hodowli i Aklimatyzacji Roślin, Radzików Poland
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