Study On The Consumption Of Endosperm And Changes Of Amyloplast Shape In The Germination Process Of Wheat Seed

Two wheat varieties with different protein content--strong gluten Yan wheat2801 and weak gluten wheat Ning 9 were used to study the changes of the endosperm morphology and changes of the physiological activities during the germination process. And the focus of our study was the consumption of endosperm and the shape changes of amyloplast. The main results were as follows.(1) The nutrient in the seed can support about 12 days of seedling growth under room temperature, and in this process, the grain weight decreased, the seedling height increased. The seedling stopped growing after 12 days of growing.(2) The dry matter in strong gluten wheat of high protein content was rapidly consumed. The wheat seedling grew fast, and its chlorophyll content increased fast at early stage, but decreased obviously at late stage.(3) In the process of seed germination, the consumption of endosperm content started from the venter near the embryo, when the endosperm in the venter was consumed, then the consumption of the back which near the embryo began, then the endosperm was consumed slowly along the ventral furrow.(4) In the process of seed germination, the cholophyll content in the leaves and the starch content in the grain showed the "up, stable, down" change, while the starch content decreased gradually.(5) The respiration rate of the two different wheat variety both had a "peak", which was positive correlated with the peroxidase content in the seed. And the respiration activities of wheat scutullum increased with the germination of wheat seed.(6) The cell content of the aleurone layer disorganized gradually, and was fundamentally consumed on the 8th day after germination.(7) There were two kinds of amyloplast containing signal starch granule in wheat endosperm cell, the big one and small one. In the process of seed germination, the small amyloplast and protein body were consumed at first, and when the big amyloplast was being consumed, there would appear many small pits and holes on its surface, and the whole starch granule was completely consumed at last.