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Pakistan Journal of Biological Sciences
  Year: 1998 | Volume: 1 | Issue: 3 | Page No.: 148-151
DOI: 10.3923/pjbs.1998.148.151
 
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Changes in Amino Acid and Carbohydrate Contents in Leachates of Preimbibed Wheat Seeds

M. Ashraf and M. M. Hussain

Abstract:
Amino acid and carbohydrate contents during early 30 minutes of wheat seed imbibition have not been reported -earlier. In this study, wheat seeds (cv. Ingelab) preimbibed in water for 2, 6, 16 and 24 hours and dried back, were soaked in water for 30 minutes and amino acid and carbohydrate contents in leachates were measured. Untreated seeds showed 4.5 times increase in amino acid contents (2-9.1 nmoles/seed) in 30 min of imbibition. However, in preimbibed seeds, as the time to pretreatment increased (from 2 to 24 h), the amount of amino acids leached decreased and in 24 h preimbibed seeds, it was 2.8 nmoles/seed after 30 min. Changes in carbohydrate contents in leachates in untreated seeds rose from 13 to 52 μg/seed in 30 min, an overall increase of 4 times was exhibited. All the pretreated seeds exhibited lower levels of carbohydrates effluxed in 30 min. However, the significant difference was observed in the initial 10 min of start of imbibition in which preimbibed seeds effluxed carbohydrate contents at faster rates (e.g. 10 times increase in 6 h and 24 h preimbibed seeds) than the control ones (0.7 times increase). Changes in these electrolytes had no effect on seed germination of these preimbibed seeds since all seeds exhibited 100 percent germination in two days. These results demonstrate that amino acid and carbohydrate contents leakage during initial 30 min of imbibition have no effect on viability of seeds but may have implications in studying seed-soil relations.
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How to cite this article:

M. Ashraf and M. M. Hussain, 1998. Changes in Amino Acid and Carbohydrate Contents in Leachates of Preimbibed Wheat Seeds. Pakistan Journal of Biological Sciences, 1: 148-151.

DOI: 10.3923/pjbs.1998.148.151

URL: https://scialert.net/abstract/?doi=pjbs.1998.148.151

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