Fruit-induced dormancy in apple seeds: role of water and inhibitors.
Wan C.K. | Dennis F.G. Jr.
The roles of inhibitors in the seedcoat and locules and of seed water content in fruit-induced dormancy of apple (Malus domestica Borkh.) seeds were investigated. Seeds were after-ripened at 5 degrees C for various periods up to 12 weeks: 1) in the locules of intact fruits or half-fruits, 2) on wire mesh over moist filter paper, which simulated the locule in preventing leaching, or 3) on moist filter paper. The seeds were subsequently germinated in the locules of half-fruits, on screen, or on moist paper. In some experiments, the seeds were soaked in distilled water before or after after-ripening, or the embryos were excised before germination. The results indicate that fruit volatiles are unlikely to inhibit germination of seeds after-ripened in the fruit. Although limited water content reduced the ability of the seeds to germinate, it did not prevent after-ripening. An unidentified inhibitor(s) present in the locule and on the surface of the seed appears to be the major factor(s) preventing germination in the fruit, as seeds after-ripened on moist paper germinated well on paper or screen but poorly in the locale. The inhibitor(s) appears to be metabolized or to break down spontaneously when seeds are after-ripened on a screen, suggesting that the locale serves as a reservoir of the inhibitor as long as the seed remains in the fruit.
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