1. Acquisition of desiccation tolerance during seed development is associated with oxidative processes in rice
- Author
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He, Yongqi, Cheng, Jinping, Li, Xiaodan, Zeng, Peng, Yang, Bin, Zhang, Hongsheng, and Wang, Zhoufei
- Subjects
Plants -- Hardiness ,Seeds -- Properties ,Rice -- Physiological aspects ,Biological sciences - Abstract
Desiccation tolerance is an important characteristic of rice seed quality during seed drying. In this study, two varieties of Oryza sativa L. subsp. japonica (Jiucaiqing and Wuyunjing 7) were used to investigate the dynamic changes in rice seeds that are associated with desiccation tolerance (germination traits produced by dried seeds), grain mass (GW), moisture content (MC), and electrical conductivity (EC) during seed development (18 to 42 days after heading (DAH)). Changes in the levels of malondialdehyde (MDA) and hydrogen peroxide ([H.sub.2][O.sub.2]) in fresh, dry, and imbibed states, and antioxidant enzyme activity (superoxide dismutase (SOD); catalase (CAT); and glutathione reductase (GR)) in fresh and imbibed seeds were also evaluated during seed development. The results showed that seeds started to acquire desiccation tolerance at 26 DAH and reached the highest levels at 38 DAH. The increase in GW and decline in MC coincided with the acquisition of desiccation tolerance. MDA and [H.sub.2][O.sub.2] levels, and SOD, CAT, and GR activities in fresh and imbibed seeds rapidly decreased during the early developmental stages (18-30 DAH), and then their levels gradually stabilized (30-42 DAH). Regression analyses indicated that [H.sub.2][O.sub.2] levels in fresh seeds was negatively correlated with seed germination, whereas SOD activity in imbibed seeds was positively correlated with seed germination. [H.sub.2][O.sub.2] and SOD are, therefore, good parameters for assessing desiccation tolerance during rice seed development. Keywords: rice, desiccation tolerance, hydrogen peroxide, antioxidant enzymes. La tolerance a la deshydratation constitue une caracteristique importante des semences de qualite durant leur sechage. Dans cette etude, deux varietes de Oryza sativa L. subsp. japonica (Jiucaiqing et Wuyunjing 7) ont ete utilisees afin d'examiner les changements dynamiques dans la tolerance a la deshydratation (traits de germination produits par les semences seches), le poids du grain (PG), la teneur en eau (TE) et la conductivite electrique (CE) durant le developpement de la semence (18 a 42 jours apres l'epiaison, JAE). Les changements des niveaux de malonaldehyde (MDA), de la concentration de peroxyde d'hydrogene ([H.sub.2][O.sub.2]) dans les semences a l'etat frais, sec et imbibe, et l'activite des enzymes antioxydantes (superoxyde dismutase (SOD); catalase (CAT); glutathion reductase (GR)) dans les semences a l'etat frais et imbibe ont aussi ete evalues durant le developpement des semences. Les resultats ont montre que les semences commencaient a acquerir une tolerance a la deshydratation au JAE 26 et que cette tolerance atteignait un plateau au JAE 38. L'augmentation du PG et la diminution de la TE co'incidaient avec l'acquisition de la tolerance a la deshydratation. Les concentrations de MDA et de [H.sub.2][O.sub.2], et l'activite de la SOD, de la CAT et de la GR dans les semences fraiches et imbibees diminuaient rapidement durant les stades precoces du developpement (JAE 18 a 30), pour se stabiliser graduellement (JAE 30 a 42). L'analyse de regression a indique que la concentration de [H.sub.2][O.sub.2] des semences fraiches etait en correlation negative avec la germination des semences alors que l'activite de la SOD des semences imbibees etait en correlation positive avec la germination des semences. Le [H.sub.2][O.sub.2] et la SOD constituaient ainsi de bon parametres devaluation de la tolerance a la deshydratation durant le developpement de la semence de riz. [Traduit par la Redaction] Mots-cles: riz, tolerance a la deshydratation, peroxyde d'hydrogene, enzymes antioxydantes., Introduction Seed quality is one of the most important factors influencing yield potential (Eskandari 2012). Seeds must be grown, harvested, and processed correctly for the best quality. Harvest management is [...]
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- 2016
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