Optimizing seed water content to improve longevity in ex situ genebanks

文献类型： 外文期刊

第一作者： Walters, C

作者： Walters, C;Rao, NK;Hu, XR

作者机构：

关键词： germplasm conservation;lettuce;Lactuca sativa;relative humidity;seed aging;seed storage;temperature;water content;water sorption isotherm

期刊名称：SEED SCIENCE RESEARCH （ 影响因子：2.25； 五年影响因子：2.5 ）

ISSN： 0960-2585

年卷期： 1998 年 8 卷

页码：

收录情况： SCI

摘要： This experiment was undertaken to gain consensus among laboratories regarding the best methods to process seeds for storage and to detect the progress of deterioration of stored seeds. A worldwide experiment, involving laboratories in the USA, India and China, was initiated in June 1995 using lettuce seeds as a model system. Seeds with water contents ranging from 0-0.10 g H2O/g dw (g/g) were stored at -18 degrees C (control), 20, 35 and 50 degrees C. The level of deterioration of seeds was measured periodically by assaying changes in the growth rate of radicles, percentage germination and time required to germinate. Aging kinetics were similar among the participating laboratories. While there was less variability in the percentage germination assay, significant changes in the time to germination and radicle length were detected before changes in percentage germination were found. Significant changes in seed growth parameters were not detected within the 800-1000 days of the experiment in seeds containing less than 0.07 g/g that were stored at 20 degrees C, and so the presence of a critical water content at that temperature was not indicated. Significant changes were not noted in seeds containing 0.020-0.035 g/g (China and USA) or those having water contents as low as 0.013 g/g (India) that were stored at 35 degrees C, and so an optimum water content for storage at 35 degrees C is potentially indicated between 0.020 and 0.035 g/g. Deterioration was observed in the 50 degrees C treatment for seeds at all water contents, but aging was slowest in seeds with water contents less than 0.018 g/g, suggesting that a critical water content exists at or below this water content. Relative humidities corresponding to maximum longevities were determined by constructing water sorption isotherms at the storage temperatures. The relative humidities corresponding to the optimum water content at 35 degrees C and the critical water content at 50 degrees C coincided, being between 10 and 19% at 35 degrees C and less than or equal to 15% at 50 degrees C. To achieve the optimum moisture levels at 35 and 50 degrees C, seeds were equilibrated at 22 degrees C to either 5.5-12% or 1% RH, respectively. The experiment confirms that lettuce seeds stored at 50 degrees C must be dried to very low water contents to achieve their maximum shelf life; however, this extreme drying is not necessary if seeds are to be stored at 35 degrees C, and may even be counter-productive to longevity.

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