- 期刊
後熟及發芽溫度對茄子種子發芽時澱粉分解之影響
After-Ripening and Germination Temperature Affect the Degradation of Starch in Eggplant (Solanum Melongena L.) Seeds
並列摘要
Germination of fresh 'Fond May' eggplant seeds was low at 25 ℃. After-ripening the fruit overcame seed dormancy. Dry and germinating (prior to radicle protrusion) after-ripened seeds had lower concentrations of soluble sugars and higher concentrations of starch than control (unafter-ripened) seeds. The starch content in control seeds during imbibition for 1 to 3 days at 25/30 ℃ was decreased compared to that imbibition at 25 ℃. Seeds imbibed at 25/30 ℃ for 5 days or 6 days, especially after-ripened seeds, produced high quantity of CO2. High amylase activity was detected in control seeds imbibed for 2 or 3 days at 25 ℃. β-Amylase activity was increased when seeds imbibed in the first day at 25/30 ℃. Before the radicle protrusion, after-ripened seeds had low activity of α-amylase and high activity of β-amylase.
延伸閱讀
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