Is there any relation between seed viability and total sugar or total protein content of seed?
See: The relationship between carbohydrate composition of some tree seeds and their longevity, September 1994, Journal of Experimental Botany 45(278)
DOI: 10.1093/jxb/45.9.1289
@Ahmed Khalid Ibrahim I never just say I don't know for the sake of answering a question and increasing my score! It's unhelpful too :(
There is a weath of information on the (potential) role of sugars, especially members of the raffinose family oligosacchardies (RFOs), and late embryogenesis ambundant (LEA) proteins on seed vigor and storability. This is more related to the specific compostion than to the total amounts of sugars and proteins though. For a recent review, see: DOI 10.193/jxb/erw363
Hi Anup, we dont evaluation to relation between seed viability and total sugar or total protein content of seed.
Hi and good evening
The results showed that the percentage of germination decreased with the increase of the period of artificial decline and natural storage. With increasing duration of depletion of soluble sugars, non-marginal sugars and soluble proteins decreased, but the rate of lipid peroxidation, regenerative sugars, starch and protein carbonylation, and amadori and Maylard reactions increased. Under normal storage conditions, lipid peroxidation was higher than sugar hydrolysis, but under artificial degradation, sugar hydrolysis was higher than lipid peroxidation. These results indicate that the main cause of amadori and Maylard reactions in chickpea seeds in natural storage conditions is lipid peroxidation and in artificial degradation conditions, sugar hydrolysis. Best regards
There is a relationship because the seed's spare proteins and total sugar are essentially the material for further seedling growth. Meanwhile, this relationship is difficult to determine due to the presence of certain compensatory mechanisms formed in the process of evolution. Genotypes that are quite different in the loci that control these traits are needed.
Thanks Dr Zaika for your answer. If you have any relevant documents or article then please provide me.
i have a little knowledge about this . If you mean that seed viability is ability of germination.. Then firstly you should also mention which crop seed you are talking about.
If we talk about oil seed crops then i studied that sugar and protein have a role in germination and seedling growth. During early germination hours , there are some changes of increase and decreases in sugar protein which demonstrated that there is synthesis and usage of syugar and protein in the seed As these are oil seed crops then the nmajor portion of fatty acids in the seeds also convert into sugar by specific mechanism which is used by seed during germination
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