Effects of sodium chloride on prevention of thermodormancy, ethylene and protein synthesis and respiration in Grand Rapids lettuce seeds

J. G.Chris Small, Yitzdiak Gutterman

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

Grand Rapids lettuce (Lactuca saliva L.) seeds entered into a state of secondary dormancy (thermodormancy) when they were imbibed at 40°C for 72 h. The effect of 40°C in inducing thermodormancy was largely reduced by imbibing seeds at 40°C in solutions of polyethylene glycol (PEG), mannitol and NaCl. Despite similar water potentials of solutions, NaCl pretreatment was more effective. Subsequent germination in the dark at 25°C of saline, high‐temperature‐pretreated seeds required only gibberellic acid (GA3), as was the case with nonthermodormant seeds. Thermodormancy reduced total respiratory capacity (VT) and increased the ratio of alternate pathway (Valt) to cytochrome pathway (Vcyt) respiration. This was prevented by saline pretreatment. Ethylene production and protein synthesis were depressed in thermodormant seeds, and this was partly alleviated by saline pretreatment. The patterns of protein synthesis in saline‐ and nonsaline‐freated seeds at 40°C were similar, differing only in that the saline treated seeds produced in addition a 78 kDa polypeptide. The pattern of protein synthesis at 40°C differed significantly from that at 25°C.

Original languageEnglish
Pages (from-to)35-40
Number of pages6
JournalPhysiologia Plantarum
Volume84
Issue number1
DOIs
StatePublished - 1 Jan 1992

Keywords

  • Ethylene
  • Lactuca saliva
  • lettuce
  • protein synthesis
  • respiration
  • salinity
  • thermodormancy

ASJC Scopus subject areas

  • Physiology
  • Genetics
  • Plant Science
  • Cell Biology

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