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The Interaction of Coumarin and Temperature in the Germination of Lettuce Seed
Author(s) -
Berrie Alex. M. M.
Publication year - 1968
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1968.tb07322.x
Subject(s) - coumarin , germination , imbibition , dormancy , elongation , seed dormancy , chemistry , mode of action , botany , biology , horticulture , biochemistry , materials science , metallurgy , ultimate tensile strength
Dormancy was induced in lettuce seed by exposing to coumarin during imbibition. The level of dormancy which is imposed is dependent on the temperature during germination, coumarin being ineffective below 20°C. At 25°C there is marked interaction between coumarin and this temperature, and the response of the seed. It was shown by exposing treated seeds to temperature regimes involving periods at 25°C and 10°C. that the action of coumarin can be explained more readily by concluding that the events which are affected are cell elongation and division. There is also evidence that the coumarin is metabolised more rapidly at 25°C, and that the effectiveness of the coumarin in the experiments cited depends on its presence at the time when embryo growth is initiated. The mode of action of coumarin is unknown.