Effect of high pressure on green pea seeds germination and plantlets development
作者： Elisabete M. C. Alexandre , Andreia M. Carvalho , Jorge A. Saraiva
DOI: 10.1080/08957959.2013.843173
关键词: Horticulture 、 Germination 、 Imbibition 、 Peroxidase 、 Point of delivery 、 Polyphenol oxidase 、 Pectin 、 High pressure 、 Chemistry
摘要: The aim of this work was to study the impact high pressure (50 MPa, 10 min) on germination pea seeds with different imbibition times (0, 12 and 36 h). parameters analysed were percentage germinated seeds, length roots stems, number leaves developed weight young plantlets. Peroxidase (POD), polyphenol oxidase (PPO), pectin methylesterase (PME) total proteolytic activity in after treatment period. Results showed that 50 MPa applied during min retarded onset inhibited germinate. increased decreased respectively. per seed treatment. Enzymatic activities only significantly reduced by for 0 h imbibition. POD PPO determined plantlets ...
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