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3. High-temperature tolerance of Citrus maxima ‘Mansailong’ seeds at different developmental stages

Author

AN Xuejiao, YANG Lan, WEN Bin, and CHEN Ligang

Subjects
high-temperature stress, intermediate seeds, cellular ultrastructure, soluble protein, heat-stable protein, seed development, Botany, QK1-989
Abstract

The seeds are invariably exposed to high-temperature conditions since global warming frequently causes abnormally high temperature. In order to investigate the physiological basis of high-temperature tolerance in seeds, we used intermediate Citrus maxima ‘Mansailong’ seeds as the research material, heated the seeds at different developmental stages, and simultaneously detected changes in seed morphology, contents of soluble protein and heat-stable protein, and cellular ultrastructure. The results were as follows: (1) The seed moisture content dramatically dropped between 23 and 49 weeks after flowering (WAF), whereas the percentage of DW/FW and fresh weight increased significantly. All of these indicators began to change quickly from 31 WAF and stabilized around 41 WAF. (2) At 29 WAF, the seeds acquired full seedling formation ability and a preliminary tolerance to high temperature; from there, the high-temperature tolerance gradually grew and improved quickly between 37 and 49 WAF. The improvement in high-temperature tolerance was accompanied by a steady increase in contents of soluble protein and heat-stable protein of seeds, from 23 to 49 WAF. The results of the correlation analysis showed a substantial positive correlation between the accumulation of heat-stable protein and soluble protein and the ability of seeds to tolerate high temperature. (3) Ultrastructural observation showed that the number of mitochondria progressively dropped as the seed developed, the volume of the embryonic axis cells gradually decreased, and the number of lipid bodies in the cells gradually rose and their arrangement became more and more regular. In addition, the vacuoles enlarge at the same time, and at a later stage, they were packed with black floccules. In conclusion, the C. maxima ‘Mansailong’ seeds reach physiological maturity at 41 WAF without any noticeable maturation drying; the ability to tolerate high temperature is acquired during seed development and is further enhanced until a later stage; changes in cellural ultrastructure and an increase in contents of soluble protein and heat-stable protein of seeds are essential in helping the seeds develop their high-temperature tolerance.

Published
2024
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7. Terahertz fingerprint reveals the effect of alcohols on sodium ions hydration shell.

Author

Yan, Yuyue, Chen, Ligang, Zhang, Jiaqi, Ren, Guanhua, Zhou, Lu, Liu, Liyuan, Zhang, Xueqian, Ouyang, Chunmei, Wang, Huabin, and Han, Jiaguang

Subjects
*SODIUM ions, *HYDRATION, *TERAHERTZ spectroscopy, *TERNARY system, *X-ray diffraction
Abstract

Ion hydration plays a crucial role in numerous fundamental processes. Various spectroscopic methods are employed to investigate the slowing down of hydration bond dynamics in the proximity of both anions and cations. To date, most of these studies have primarily focused on the properties of binary systems. However, in comparison to ion–water binary systems, ternary systems that involve ions, water, and organic matter are more prevalent in nature and provide more realistic insights into biological processes. This study focuses on ion hydration in water and alcohol mixture using terahertz spectroscopy and x-ray diffraction (XRD). The results reveal a distinct behavior depending on the type of alcohol used. Specifically, the presence of both methanol and ethanol results in the disappearance of absorption peaks associated with NaCl hydrate at low temperatures. In contrast, tert-butanol does not exhibit such an effect, and isopropanol demonstrates a more complex response. By combining these terahertz spectroscopic findings with low-temperature XRD data, we gain insights into the formation, or lack thereof, of NaCl · 2H2O hydrate crystals. Crucially, our observations suggest a dominant correlation between the polarity of the alcohol molecules and its impact on the Na+ hydration. Strongly polar alcohols preferentially solvating the Na+ ion lead to the failure of hydrate formation, while weakly polar alcohols do not have this effect. [ABSTRACT FROM AUTHOR]

Published
2024
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