Characterization of volatile production during storage of lettuce (Lactuca sativa) seed.
The duration that seeds stay vigorous during storage is difficult to predict but critical to seed industry and conservation communities. Production of volatile compounds from lettuce seeds during storage was investigated as a non-invasive and early detection method of seed ageing rates. Over 30 volatile compounds were detected from lettuce seeds during storage at 35 degrees C at water contents ranging from 0.03 to 0.09 g H(2)O g(-1) dw. Both qualitative and quantitative differences in volatile composition were noted as a function of water content, and these differences were apparent before signs of deterioration were visible. Seeds stored at high water content (L >or=0.06 g H(2)O g(-1) dw) emitted molecular species indicative of glycolysis (methanol+ethanol), and evidence of peroxidation was apparent subsequent to viability loss. Seeds containing less water (0.03-0.05 g H(2)O g(-1) dw) produced volatiles indicative of peroxidation and survived longer compared with seeds stored under more humid conditions. Production of glycolysis-related by-products correlated strongly with deterioration rate when measured as a function of water content. This correlation may provide a valuable non-invasive means to predict the duration of the early, asymptomatic stage of seed deterioration.
Mira
Sara
S
Departamento de Biología Vegetal, E.U.I.T. Agrícola, Universidad Politécnica de Madrid, Madrid, Spain.
González-Benito
M Elena
ME
Hill
Lisa M
LM
Walters
Christina
C
D018545:Lactuca / Q000737:chemistry / Q000196:embryology* / Q000378:metabolism; D015227:Lipid Peroxidation; D012639:Seeds / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism*; D013696:Temperature; D055549:Volatile Organic Compounds / Q000032:analysis / Q000378:metabolism*; D014867:Water
D055549:Volatile Organic Compounds; D014867:Water