| Registro completo |
| Provedor de dados: |
Agronomy
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| País: |
Brazil
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| Título: |
Physiological and biochemical changes during the loss of desiccation tolerance in millet (Pennisetum glaucum L.) seeds
Physiological and biochemical changes during desiccation tolerance loss in millet (Pennisetum glaucum L.) seeds
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| Autores: |
Fernandes, Joana Souza
Guimarães, Renato Mendes
Faria, Jose Marcio Rocha
Pereira, Diego de Sousa
Coelho, Stefania Vilas Boas
Oliveira, Ariadne Santos
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| Data: |
2019-03-13
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| Ano: |
2019
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| Palavras-chave: |
Seed Physiology
Desiccation Tolerance desiccation sensitivity
Germination
Proteins
Enzymes. Agronomy Dessecação de sementes
Fisiologia de Sementes Tolerância à dessecação em sementes
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| Resumo: |
The aim of this study was to evaluate the physiological and biochemical changes related to the loss of desiccation tolerance in millet seeds. The points studied were determined according to the seed imbibition curve of the hybrid ADRF6010: control (0 h), 3 h, 1 and 3 mm of radicle. The seeds were dried on silica gel for 72 h at 20 °C, followed by pre-humidification at 25 °C for 24 h. The physiological quality was evaluated by the electrical conductivity and germination test, and the seed vigor through the first count and germination speed index. The experiment was performed in a completely randomized design and means were compared by the Scott-knott test at 5% probability. The enzymatic systems evaluated were: superoxide dismutase, catalase, peroxidase, and α-amylase, and the expression of heat-resistant proteins. The enzymatic activity was quantified through the software ImageJ®. Millet seeds lost desiccation tolerance when the radicle reaches 1 mm of length. According to the enzymatic standards, the enzymes peroxidase and α-amylase, as well as the activity of heat-resistant proteins are related to the loss of desiccation tolerance in millet seeds.
The aim of this study was to evaluate the physiological and biochemical changes related to desiccation tolerance loss in millet seeds. The studied points of the germination process were determined according to the seed imbibition curve of the millet hybrid ADRF6010: control (0h), 3h of imbibition, 1 and 3 mm radicle. The seeds were dried on silica gel for 72h at 20°C, followed by pre-humidification at 25°C for 24h. Seed physiological quality was evaluated by electrical conductivity and a germination test, and seed vigor was evaluated with a first germination count and a germination speed index. The experiment was performed in a completely randomized design, and means were compared by the Scott-Knott test at a 5% probability. The enzymatic systems of superoxide dismutase, catalase, peroxidase, and α-amylase, as well as the expression of heat-resistant proteins were evaluated. Enzymatic activity was quantified with the ImageJ® software. Millet seeds lost desiccation tolerance when the radicle reached 1 mm in length. According to enzymatic standards, peroxidase and α-amylase activity, as well as heat-resistant protein activity, were related to desiccation tolerance loss in millet seeds.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/36522
10.4025/actasciagron.v41i1.36522
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| Editor: |
Universidade Estadual de Maringá
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| Relação: |
http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/36522/pdf
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| Formato: |
application/pdf
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| Fonte: |
Acta Scientiarum. Agronomy; v. 41 (2019): Publicação Contínua; e36522
Acta Scientiarum. Agronomy; v. 41 (2019): Publicação Contínua; e36522
1807-8621
1679-9275
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| Direitos: |
Direitos autorais 2019 Acta Scientiarum. Agronomy
http://creativecommons.org/licenses/by/4.0
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