Studies On The Phusiological And Biochemical Characteristics Of Ultradried And Aging Mustard Seeds

In this experiment, the four mustard varieties (YUFENGZHACAI, QINGFENGERCAI, YUXUANBANGCAI, TEDABAIPIBANGCAI) were used as the material. The changes were analyzed in seed viability, membrane permeability, enzyme activity and enzyme spectrum of ultra-try and normal seeds from studies on the related physiological and biochemical indexes of seeds with ultra-dry and aging treatment. The effects on vigor and life of seed with ultra-dry and aging treatment were explored.1. After a moderate ultra-dry, each of four varieties of mustard index changed little, indicating moderate ultra-dry can effectively maintain the mustard seed vigor and viability, increase there sistance of seeds to extend seed longevity.2. Comparison of the mustard seed treatment by ultra-dry conductivity, soluble sugar content, heat stable protein content, dehydrogenase activity and malondialdehyde content and antioxidant enzyme systems dynamics. The results showed that:①Ultra-dry treatment the mustard seed appropriate did not cause significant increases in conductivity, indicating that the ultra-dry treatment does not destroy the integrity of the membrane system.②Treated mustard seed in a slightly downward trend in soluble sugar; when MC=2.0%, the soluble sugar content increased significantly.③In the process of mustard seeds loss water, with the lower water content of soluble sugar content increased slightly, when MC=2.5% content of the highest value.④Ultra-dry treatment on the dehydrogenase activity of mustard seeds have little effect, moisture content to 2.0%, the seeds of dehydrogenase activity decreased significantly.⑤Appropriate treatment on the MDA content did not change significantly. But when MC=2.0%, MDA content was significantly increased, indicating that the ultra-dry treatment resulted in excessive accumulation of MDA, the membrane system to be hurt.⑥after appropriate treatment super dry mustard seeds POD, SOD, CAT activity was not significantly change, that does not undermine the antioxidant enzyme systems, intracellular free radical generation and scavenging in a state of dynamic equilibrium.⑦principal component analysis showed that:the index of mustard seed viability are the main factors.3. After artificial aging, the ultra-dry seeds of germination rate, germination index and vigor index was significantly higher than that of ultra-dry seeds, MC=2.5% of the ultra-dry seed index reached the highest value, indicating moderate ultra-dry treatment can effectively increase the resistance of the seed, maintaining seed vigor. When MC=2.0%, the seed each index decreased, indicating excessive ultra-dry seed vigor decreased processing to reduce the seed longevity.4. Comparison of ultra-dry seeds after aging electrical conductivity, soluble sugar content, thermal stability of protein content, dehydrogenase activity and malondialdehyde content and antioxidant enzyme systems dynamics.①After artificial aging, seed conductivity increased with the decline in seed moisture content decreased, ultra-dry seeds treated with and without ultra-dry seeds compared to the conductivity decreased significantly.②Soluble sugar content of the steady downward trend. But when the water content to 2.0%, the soluble sugar content was increased but still lower than without the ultra-dry seeds.③After aging, the thermal stability of the four varieties of mustard protein content compared with the unaged, has declined. In the MC＞2.5%, with the rise in the decrease of water content, when the water content to 2.0%, the heat stable protein content began a small decline.④Dehydrogenase from the content of the seed point of view, the overall trend of decreasing with increasing water content in the MC=2.5%, the dehydrogenase content of the maximum, when the water content to 2.0%, the de-catalase levels declined.⑤After artificial aging, dealing with ultra-dry seeds without the accumulation of MDA largest ultra-dry seeds decreased with the emergence of the water content decreased to MC=2.5% of the ultra-dry seeds of the accumulation of MDA content in the least, lipid peroxidation the weakest.⑥After artificial aging, ultra dry mustard seed POD, SOD, CAT activity in the MC=2.5% reached the maximum, indicating that ultra-dry treatment did not destroy the activity of antioxidant enzymes.⑦At room temperature, mustard seed processing ultra-dry moisture content of the critical value of 2.5%.5. Mustard seeds ultra-dry treatment on the four varieties of isozymes showed that:①The four varieties of mustard over moderately dry (MC=2.5%) of the seeds of peroxidase isozymes of spectrum keep well, and has 5 bands, while the over-super Dry(MC=2.0%) of mustard seeds, four species bands have different levels of missing, and color become lighter, YUXUABANGCAI and BAIPIBANGCAI were lost E, YUFENGZHACAI and QINGFENGERCAI were lost A,C bands.②The appropriate water content of four varieties of mustard seeds of higher than 2.5% of isozymes of superoxide keep good, and has 4 bands, but over ultra-dry (MC=2.0%) of the mustard seed, the B bands of the four species have different levels of loss, and the color bands become shallow.③After artificial aging, the color of peroxidase isozyme bands were significantly weaker than the without aging, the band was not clear and lack serious. Excessive ultra-dry(MC=2.0%) of the mustard seed, compared to the without ultra-dry seeds of the original zymogram, YUFENGZHACAI and BAIPINGBANGCAI are missing A bands, QINGFENGERCAI lost F spectrum, YUXUANBANGCAI lost C, E bands.④After aging, the four mustard species of peroxidase isozyme bands was significantly weaker than the color without aging, the band was not clear and lack serious. And excessive ultra-dry (MC=2.0%) of the mustard seed, the B bands of the four species have different levels of loss, and lighter color bands.