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Alterations in seed reserves of Dalbergia nigra ((Vell.) Fr All. ex Benth.) during hydration

Alterações nas reservas de sementes de Dalbergia nigra ((Vell.) Fr. All. ex Benth.) durante a hidratação

Abstracts

Seed imbibitions is the first stage of the germination process and is characterized by the hydration of tissues and cells and the activation and/or induction of the enzymes responsible for mobilizing reserves for respiration and the construction of new cell structures. The objective of this study was to investigate the alterations in reserve substances during slow hydration of Bahia Rosewood (Dalbergia nigra) seeds in water. Seeds from two different lots (Lot I and II) were placed in saturated desiccators (95-99% RH) to hydrate at 15 and 25 °C until water contents of 10, 15, 20 and 25% were reached. At each level of hydration, changes in lipid reserves, soluble carbohydrates, starch and soluble proteins were evaluated. The mobilization of reserves was similarly assessed in both lots, with no differences being observed between the two hydration temperatures. Lipid contents showed little variation during hydration, while the contents of soluble carbohydrates and starch decreased after the 15% water content level. Soluble proteins showed a gradual tendency to decrease between the control (dry seeds) up to 25% water content.

carbohydrates; imbibition; Bahia rosewood; lipids; proteins


A embebição das sementes é o passo inicial do processo de germinação, que se caracteriza pela hidratação de tecidos e células, ativando e/ou induzindo a síntese de enzimas responsáveis pela mobilização das reservas, para atender as necessidades de respiração e a construção de novas estruturas celulares. Portanto, o objetivo deste trabalho foi investigar as alterações nas substâncias de reservas durante a hidratação lenta em água de sementes de jacarandá-da-bahia (Dalbergia nigra). Sementes pertencentes a dois lots distintos (lots I e II) foram colocadas para hidratar em dessecadores saturados (95-99% UR) nas temperaturas de 15 e 25 °C até atingirem os teores de água de 10, 15, 20 e 25% de umidade. Em cada nível de hidratação foram avaliadas as variações nas reservas de lipídios, carboidratos solúveis, amido e proteínas solúveis. A mobilização de reservas ocorreu de maneira similar nos dois lotes avaliados, porém não foram observadas diferenças entre as duas temperaturas de hidratação. Os teores de lipídios apresentaram pequena variação durante a hidratação, enquanto os conteúdos de carboidratos solúveis e amido apresentaram decréscimo a partir do nível de hidratação de 15%. Proteínas solúveis exibiram tendência gradativa de queda, desde a testemunha (sementes secas) até o nível de 25% de umidade.

carboidratos; embebição; jacarandá-da-bahia; lipídios; proteínas


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Publication Dates

  • Publication in this collection
    21 June 2013
  • Date of issue
    2013

History

  • Received
    15 Feb 2012
  • Accepted
    16 Oct 2012
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