Effect of seed hardening on the seedling emergence and α-amylase activity in the grains of wheat and rice sown in dry soil

Hidetoshi Andoh, Tohru Kobata

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Seed hardening, wetting and redrying of the seed before sowing, increases the rates of germination and seedling emergence of wheat and rice sown in dry soil. We examined the effect of the seed hardening on the water potential of seed, a driving force of water absorption from soil, and the activity of α-amylase, a key enzyme for soluble carbohydrate supply. In wheat variety Norin-61, the water and osmotic potentials at the time of sowing were -7.2 and -12.3 MPa, respectively, in the hardened seed, and was -4.8 and -9.9 MPa, respectively, in non-hardened seed. However, in rice variety Nipponbare, neither water nor osmotic potential was clearly affected by seed hardening. In hardened seeds, the activity of α-amylase at 12 hours after sowing in dry soil was 2.7 and 2.8 times as high as that in non-hardened seeds in both Norin-61 and Nipponbare, respectively. In several other Japanese varieties and Korean native varieties also, seedling emergence rate in dry soil and α-amylase activity before sowing were increased by hardening treatment, and α-amylase activity of hardened seeds before sowing was 1.9-8.3 times as high as that of non-hardened seeds. It was assumed that the rates of germination and seedling emergence in dry soil were increased by seed hardening through the increase of soluble carbohydrate supply owing to increased α-amylase activity. However, hardening treatment did not decrease osmotic potential of rice seed. Redrying during the hardening treatment may have kept the activities of some enzymes in addition to α-amylase at the levels just before germination, and thus promoted germination.

Original languageEnglish
Pages (from-to)220-225
Number of pages6
JournalJapanese Journal of Crop Science
Volume71
Issue number2
DOIs
Publication statusPublished - Jan 1 2002

Keywords

  • Emergence
  • Germination
  • Hardening
  • Osmotic potential
  • Rice
  • Water potential
  • Wheat
  • α-amylase

ASJC Scopus subject areas

  • Food Science
  • Agronomy and Crop Science
  • Genetics

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