Investigations in the causes of sensitivity to cold and water stress of tropical seeds, represented by cacao seeds. 2. Dehydration parameters and leakage of desiccating cacao seeds and seed organs
1988
Ruehl, G. (Bundesforschungsanstalt fuer Landwirtschaft, Braunschweig (Germany, F.R.). Inst. fuer Pflanzenbau und Pflanzenzuechtung) | Dambroth, M. | Biehl, B.
An appropriate method for the preservation of cacao seeds is still lacking. Information about the long term storage of seeds from tropical crops classified as "recalcitrant" may be obtained from investigations in water stress and cooling, which form the basis of preservation. At present, the causes of viability loss due to desiccation and low temperatures are not known. The results, shown in this study, shall serve for the elucidation of the causes of sensitivity to water stress of tropical seeds. It could be demonstrated, that cacao seeds loose their viability during reduction of their hydration beneeth the critical level, irrespective of dehydration method and desiccation rate. The radicle of cacao seeds maintains nearly twofold the water content of the cotyledons during dehydration beneeth the critical hydration. This contradicts the results obtained with peanut seeds significantly. The leakage rate of cacao seeds and seed organs shows an irreversible increase with decreased seed moisture. That means, desicaation of cacao seeds leads to a permanent membrane damage. The extend of deterioration is particularly large while passing through the critical hydration. Ultrastructural observations have to clarify these findings.
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