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Chemiluminescence during rice seed imbibition at different temperatures
Author(s) -
Chen Wen Li,
Xing Da,
Wijk Roeland Van
Publication year - 2006
Publication title -
luminescence
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.428
H-Index - 45
eISSN - 1522-7243
pISSN - 1522-7235
DOI - 10.1002/bio.879
Subject(s) - imbibition , oryza sativa , hordeum vulgare , caryopsis , chemistry , seedling , avena , poaceae , agronomy , germination , horticulture , biology , biochemistry , gene
The chemiluminescence (CL) of rice ( Oryza sativa L.) seeds at different temperatures and the CL spectra of rice seed, caryopses and seed coat were studied during early imbibition. Compared with the CL of barley ( Hordeum vulgare L.) and soybean ( Glycine max L. Merr.) seeds, the CL of rice seeds had a non‐linear, logarithmic‐like increase of intensity in the temperature range 30–50°C. The Van't Hoff coefficient Q 10 = I T+10 /I T was equal to 2. The emission spectrum of whole rice seed, rice and coat had a greater proportion of red light during early imbibition, which led to the conclusion that the CL of rice seed during early imbibition arises partially from enzyme‐catalysed reactions. Copyright © 2005 John Wiley & Sons, Ltd.