علوم گیاهان زراعی ایران

علوم گیاهان زراعی ایران

The effect of germination temperature on antioxidant enzymes activities and seed germination of Prangos ferulacea Seeds harvested at different seed moisture content

نوع مقاله : مقاله پژوهشی

نویسندگان
Ali Moradi 1
Tahereh Bazi 2
Asad Masumiasl 1
Tayebe Zaree 3
1 Assistant Professor, Department of Agronomy and Plant Breeding, Yasouj University, Yasouj, Iran, P.O. Box, 7591874934
2 Former M. Sc. Student, Department of Agronomy and Plant Breeding, Yasouj University, Yasouj, Iran, P.O. Box, 7591874934
3 Ph.D. Candidate of Crop Physiology, Department of Agronomy and Plant Breeding, Yasouj University, Yasouj, Iran, P.O. Box, 7591874934
10.22059/ijfcs.2017.221323.654218
چکیده
Prangos ferulacea is a plant from the umbeliferae family that is propagated by seed germination. In order to investigate the effects of seed ripening and germination temperature on germination and some antioxidant enzymes activity of this plant seed, a two-factor factorial experiment was carried out in a completely randomized design with three replications in the laboratory of Seed Sciences and Technology (Yasouj University, Yasouj, Iran) in 2012-2013. Experimental factors were including harvest seed moisture content (SMC) (67, 51, and 17% based on fresh weight) and germination temperature at two levels (15 and 20℃). Seeds pre-chilled at 4°C before germination test. The α-amylase, dehydrogenase, catalase, and ascorbate peroxidase enzymes activities were measured in dormant (non-chilled) and nondormant (pre-chilled) seeds. The germination results showed that with the progress of ripening, seed physiological quality and germination also increased such that compared to harvest at SMC of 67%, the germination percentage of seeds collected at SMC of 17% rose from 19.68% to 43.2%. Also, it was observed that the pre-chilled seeds incubated at 15℃ germinated more (36.6 %) than compared to those at 20℃ (24.4%). Moreover, it was observed that α-amylase, dehydrogenase, and ascorbate peroxidase activities increased with the ripening progress.
کلیدواژه‌ها
α-amylase
Ascorbate peroxidase
chilling
Germination percentage
موضوعات
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علوم گیاهان زراعی ایران
دوره 48، ویژه نامه
پاییز 1396
صفحه 79-88

  • تاریخ دریافت 15 آذر 1395
  • تاریخ بازنگری 17 بهمن 1395
  • تاریخ پذیرش 23 بهمن 1395
  • تاریخ انتشار 01 مهر 1396