Study On Seed Vigor Of Wheat And Relationship Between Seed Vigor And Enzymes Activation, Storage Protein In Wheat

Ten wheat cultivars (Yannong19, Annong92484, Wanxi8906, Wanmai19, Yumai18, Yanzhan4110, Neixiang188, Yangmai12, Huaimai20, Zhengmai9023) were used as materials in the experiment and their seed vigor were tested by ways of seedling growth test, electrical conductivity test, accelerated ageing test, cold test, etc. More suitable methods for testing seed vigor of fresh wheat and stored wheat were found by analyzed the correlation and regression relationship between different seed vigor indexes and seedling rate of field condiction. On the base of it ,the change of several enzymes (POD, CAT, SOD, TTC) activation in relation with different seed vigor level of different wheat were researched. the change of storage protein content and its subunit degradation rate in relation with different seed vigor level of different genotypes of wheat were further researched, and provided referenced basis for realizing the innate character of seed vigor in wheat.1. There were different trendency among the results of seed vigor measured by five ways. And some indexes which could reflect the level of seed vigor are significantly different.2. The electrical conductivities is not significant correlation to seedling rate of field condiction and other seed vigor indexes. The results of seedling growth test, accelerated ageing test, simulated seedling rate of field condiction high significantly correlated with seedling rate of field condiction. There were high significantly positive correlation between cold test and seedling rate of field condiction. According to this experiment, all ways expect electrical conductivities were available for determinating seed vigor of soybean.3. The activations of POD, CAT, SODandTTC were significantly different in different varieties. And several enzymes activation in fresh wheat was lower than those in stored wheat.The activation of TTC was high significantly correlated positively with seed vigor, and it was the necessary index in seed quality tests.4. Seed size high significantly correlated with Gliadins and Glutenins. But seed size and storage protein content of different genotypes of wheat did not correlated with seed vigor.5. High, medium and low vigor wheat seeds were obtained. The content of protein in high vigor seeds declined more rapidly than that in low vigor seeds during the process of germination, and in fresh wheat declined more rapidly than in stored wheat too.Gliadin protein degradation rate in high and low seeds at 7th day after germination were different, the declined efficiency of Gliadin protein in high vigor fresh and stored seed (Yannong19) was 95.32% and 88.94% respectively, but only 67.39% and 55.47% in low vigor fresh and stored seed (Zhengmai9023). Glutenin protein degradation rate in high and low seeds at 3th day after germination was rapid, but the change of Glutenin protein was not obvious from the 3 th day to the 7th day.6.The SDS-PAGE of wheat protein showed that the level of seed vigor in wheat was not obvious on the basis of their electrophoregrames.But the A-PAGE of wheat protein showed that the level of seed vigor in wheat could be differentiated . A-PAGE of Gliadin protein showed that Gliadins in high vigor seeds were first mobilized at 3th day's germination, they disappeared at 7th day; Gliadins in low vigor seeds still existed at 7th day. In high vigor seed, Gliadin protein declined more rapidly than low vigor of seeds, and the band color in high vigor one was lighter than low vigor seeds; Gliadin protein of fresh wheat declined more rapidly than stored wheat too.