Open AccessProteins in pea seeds after 7 months of storage at 50 and 90% relative humidity
Author(s) -
Ryszard J. Górecki,
Andrzej Klasa,
Artur Bałajewicz
Publication year - 2014
Publication title -
acta societatis botanicorum poloniae
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.297
H-Index - 29
eISSN - 2083-9480
pISSN - 0001-6977
DOI - 10.5586/asbp.1985.032
Subject(s) - legumin , germination , relative humidity , storage protein , albumin , horticulture , polyacrylamide gel electrophoresis , humidity , globulin , biology , botany , chemistry , agronomy , biochemistry , enzyme , physics , immunology , gene , thermodynamics
Two pea seed lots var. Flavanda were stored at 50 and 90% relative humidity (r.h.) at room temperature. After 7 months the germinability of seeds stored at 90% r.h. was reduced to 19%;. Similarly, the vigor of these seeds was lower as compared with seeds stored at 50% r.h. Deterioration of seeds resulted in the reduction of the albumin content from about 14 to 8 mg per seed. The content of vicillin in non-viable seeds was twice as high than in fully vigorous ones. No changes in the level of legumin appeared. During germination of seeds with lowered viability and vigor, the protein content of their embryonic axes did not increase. Polyacrylamide gel electrophoresis of protein extracted from the cotyledons of aged seeds showed visible changes only in the electrophoretic pattern of the albumin fraction