Physiological Characteristics of Field Bean Seeds ( Vicia faba var. minor ) Subjected to 30 Years of Storage

Agnieszka I. Piotrowicz-Cieślak, Magdalena Krupka, Dariusz J. Michalczyk, Bogdan Smyk, Hanna Grajek, Wiesław Podyma and Katarzyna Głowacka
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Agnieszka I. Piotrowicz-Cieślak: Department of Plant Physiology, Genetics and Biotechnology, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn Oczapowskiego 1A, 10-718 Olsztyn, Poland
Magdalena Krupka: Department of Plant Physiology, Genetics and Biotechnology, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn Oczapowskiego 1A, 10-718 Olsztyn, Poland
Dariusz J. Michalczyk: Department of Plant Physiology, Genetics and Biotechnology, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn Oczapowskiego 1A, 10-718 Olsztyn, Poland
Bogdan Smyk: Department of Physics and Biophysics, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 4, 10-719 Olsztyn, Poland
Hanna Grajek: Department of Physics and Biophysics, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 4, 10-719 Olsztyn, Poland
Wiesław Podyma: Plant Breeding and Acclimatization Institute (IHAR), National Research Institute, Radzików, 05-870 Błonie, Poland
Katarzyna Głowacka: Department of Plant Physiology, Genetics and Biotechnology, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn Oczapowskiego 1A, 10-718 Olsztyn, Poland

Agriculture, 2020, vol. 10, issue 11, 1-19

Abstract: Seed vigour and viability, synchronous fluorescence spectroscopy, and proteomic profiles were analysed in field bean (Vicia faba var. minor) ( Vicia faba var. minor ) seeds (two cultivars) subjected to dry storage at −14 °C or +20 °C for 30 years. The seeds stored at −14 °C retained very high germinability (91–98%) until the end of the experiments, while seeds from the same lots but stored at room temperature completely lost viability. The deterioration of seeds stored at +20 °C was also manifested by a vast (4- to 6-fold) increase in leachate electroconductivity, and the changes in synchronous spectra and proteomic profiles. To carry out detailed analyses of seed proteins, protein extracts were pre-purified and divided into albumin, vicilin, and legumin. Only one protein, superoxide dismutase, was more abundant in deteriorated seeds (of one cultivar) compared to the high vigour seeds. The results show that seed deterioration strongly and specifically affects the contents of some storage proteins. Moreover, the colour of seed coats changes gradually, and seeds stored at −14 °C were light brown, while those constantly exposed to +20 °C turned black. Synchronous fluorescence spectroscopy showed that this change of colour was caused by formation of oxidized and condensed phenols and that the phenol content in seed coats decreased parallel to seed deterioration.

Keywords: albumin; legumin; long-term storage; Vicia faba var. minor seeds; vicilin; testae; synchronous fluorescence spectra (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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