Vertucci C W, Leopold A C
Department of Plant Biology, Cornell University, Ithaca, New York 14853, USA.
Plant Physiol. 1987;84(4):1038-43. doi: 10.1104/pp.84.4.1038.
Oxidative processes are probable determinants of longevity of seeds in storage. Measurements of actual oxygen uptake rates were made for soybean and pea seeds as a comparison of short and long lived seeds when light, temperature, and moisture contents were varied. In both peas and soybeans, the oxygen uptake was depressed at low temperatures (<16 degrees C) and low water contents (< 0.25 gram H2O per gram dry weight). Apparent activation energies under these conditions are very high, while apparent activation energies of seeds at higher water contents and at temperatures greater than 22 degrees C are much less. Light enhances the level of oxygen uptake in pea, but reduces the level of oxygen uptake in soybean. The complexities of the interactions of oxygen uptake with environmental conditions in soybean compared to pea suggest that oxidative processes occur in soybean at low water contents, but are essentially absent in pea. It is suggested that the additional oxidative processes in soybean with moisture contents between 0.10 and 0.24 gram per gram may contribute to the poorer longevity of soybean seed compared to pea seed.
氧化过程可能是种子贮藏寿命的决定因素。对大豆和豌豆种子的实际氧气吸收速率进行了测量，以比较在光照、温度和水分含量变化时短寿命种子和长寿命种子的情况。在豌豆和大豆中，低温（<16摄氏度）和低含水量（<每克干重0.25克水）时氧气吸收均受到抑制。在这些条件下的表观活化能非常高，而含水量较高且温度高于22摄氏度时种子的表观活化能则小得多。光照会提高豌豆的氧气吸收水平，但会降低大豆的氧气吸收水平。与豌豆相比，大豆中氧气吸收与环境条件相互作用的复杂性表明，低含水量时大豆中会发生氧化过程，但豌豆中基本不存在。有人认为，含水量在每克0.10至0.24克之间的大豆中额外的氧化过程可能导致大豆种子的寿命比豌豆种子短。
