Change of Chemical Reserves in Germinating Douglas-Fir Seed
Abstract:Two lots of Pseudotsuga menziesii (Mirb.) Franco seed from different elevations and with different seed weights were stratified and germinated. The fresh weight, dry weight, nitrogen contents, various lipides (free fatty acids, nonsaponifiables, and saponifiables), starch, reducing sugars and oligosaccharides were determined in original seed, stratified seed and germinating seed with seedlings of various sizes during a 22-day growth period. A marked reduction of saponifiable lipides observed in germinating seed after stratification was accompanied by an increase in sugars and starch. With germination, nitrogen content per individual seed remained constant, while fresh weight increased 3 to 4 fold and dry weight decreased 5 to 15%. Some decrease in oligosaccharides and free fatty acids, and a slight increase in reducing sugars and total extractable lipides was found in stratified seed. The general pattern of utilization for lipide and carbohydrate reserves was similar in both lots during germination, except that the heavier seed from a lower elevation germinated faster and utilized reserves at a higher rate.
Document Type: Journal Article
Affiliations: Seed Research Laboratory, Dept. of Farm Crops, Oregon State Univ., Corvallis
Publication date: 1963-06-01
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