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Desiccation Tolerance in Maturing Maize Seed: Membrane Phospholipid Composition and Thermal Properties
Author(s) -
Chen Y.,
Burris J. S.
Publication year - 1991
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1991.0011183x003100030046x
Subject(s) - desiccation , phospholipid , phosphatidylethanolamine , biology , phosphatidylcholine , desiccation tolerance , membrane , fatty acid , oleic acid , biochemistry , composition (language) , linoleic acid , botany , biophysics , linguistics , philosophy
Membrane phospholipids play an important role in acclimation of plants to environmental stresses. Phospholipid composition and thermal properties in maturing maize ( Zea mays L.) seed were studied to relate high‐temperature desiccation tolerance to membrane stabilization. A preconditioning process (treatment at 35 °C prior to high‐temperature drying) was used to induce the high‐temperature desiccation tolerance. Phosphatidylcholine (PC) accumulated, resulting in an increase in the PC/phosphatidylethanolamine (PE) ratio from 3.6 to 8 within 48 h as the high‐temperature desiccation tolerance was induced during preconditioning. The increase in PC/ PE ratio coincided with a decrease in both phase transition temperature and enthalpy of transition, indicating more stable membranes. The improved stability could be related to the high‐temperature desiccation tolerance and membrane function after preconditioning. A shift in the fatty acid composition of the membrane lipids from linoleic acid (18:2) to oleic acid (18:1) during preconditioning indicates a more saturated fatty acid composition. This shift in fatty acids may result in membranes that more easily cope with high‐temperature desiccation, as contrasted to a low‐temperature effect. The results suggest that alterations in phospholipid molecular species and changes in fatty acid composition to a more saturated composition in maize seed during preconditioning and maturation could be common mechanisms in high‐temperature desiccation tolerance.