Amino acid leakage from aged vegetable seeds.
1995
Taylor A.G. | Lee S.S. | Beresniewicz M.M. | Paine D.H.
Amino acid leakage from leek, onion, cabbage, tomato and pepper seeds aged at 45 deg C and 90 % relative humidity was studied. Amino acids were determined in dry seeds, seeds imbibed for 24 hours and the leachate from imbibed seeds. As seeds aged, the amino acid content in dry seeds increased slightly for all species, while a large increase in the percentage of amino acids from imbibed seeds leaked into the soak water from leek, onion and cabbage only. Tomato and pepper seeds leaked small amounts of amino acids and were not further studied. Amino acid analysis was performed by HPLC on leachate from control and non-germinable samples of leek, onion and cabbage. The predominant amino acids found in non-germinable seed leachate were alanine, glutamic acid and arginine. In time course studies of non-germinable samples, cabbage seeds showed the greatest leakage rate, followed by leek, with onion being the slowest. Differences in leakage rate between species were attributed to seed coat integrity and permeability.
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