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The high reducing sugar content during germination contributes to desiccation damage in lettuce (Lactuca sativa L.) radicles

Published online by Cambridge University Press:  19 September 2008

P. van der Toorn  and
B. D. McKersie
P. van der Toorn*
Affiliation:
Sandoz Seeds, S&G Research, P.O. Box 26, 1600 AA Enkhuizen, Netherlands
B. D. McKersie
Affiliation:
Department of Crop Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
*
*Correspondence
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Abstract

At the time of protrusion, radicles of lettuce seeds became susceptible to desiccation damage. Concomitant with radicle elongation, both the reducing sugar content and the amount of lipid-aldehydes increased. The role of the hydroxy- and lipid-aldehydes in browning reactions that occurred during desiccation and re-imbibition was analysed. It was concluded that both types of aldehydes reacted with amino-groups during desiccation and that the increase in lipid-aldehydes during germination could be due to the augmented reducing sugar content. Therefore, the high reducing sugar content in radicles of germinated lettuce seeds may be the primary source of hydroxyl radicals, and thereby, a principal cause of desiccation damage.

Keywords

aldehydesdesiccationgerminationLactuca sativalipidsreducing sugars
Type
Physiology and Biochemistry
Information
Seed Science Research , Volume 5 , Issue 3 , September 1995 , pp. 145 - 149
Copyright
Copyright © Cambridge University Press 1995

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