Anatomical, histochemical and physiological changes during maturation of chickpea (Cicer arietinum L.) seeds

ABSTRACT The maturation stage of seeds affects their physiological quality soon after harvest. The aim of this study was to evaluate the anatomical, histochemical, and physiological changes in chickpea ‘BRS Aleppo’ seeds obtained from pods in different maturity stages. Pods were collected in five maturity stages: green, yellow-green, yellow, golden-yellow, and brown. For anatomical and histochemical characterization, sections were stained with toluidine blue, Lugol’s solution, Xylidine-Ponceau (XP), and ruthenium red. For evaluation of physiological changes, seeds were dried to 12% (wet basis) water content. The following tests were performed: seed water content, germination, percentage and speed of seedling emergence, and electrical conductivity. A completely randomized experimental design was used, with four replications. As the chickpea seeds develop, the innermost layers of the seed coat collapse. Accumulation of starch and protein were already observed in the seeds of green pods and pectin was prominent compound of the seed coat sclerids. In general, chickpea seeds from yellow, golden-yellow and brown pods have greater germination and vigor.

摘要
种子的成熟阶段会影响收获后即刻的生理品质。本研究旨在评估取自不同成熟阶段豆荚的鹰嘴豆‘BRS Aleppo’种子的解剖学、组织化学及生理学变化。
研究共采集5个成熟阶段的豆荚：青绿期、黄绿期、黄色期、金黄色期及褐色期。针对解剖学与组织化学特征表征，采用甲苯胺蓝（toluidine blue）、卢戈氏碘液（Lugol’s solution）、二甲苯胺-丽春红（Xylidine-Ponceau，XP）及钌红（ruthenium red）对切片进行染色。为评估生理变化，将种子干燥至含水量（湿基）12%。本研究开展了以下测试：种子含水量测定、发芽率检测、幼苗出苗率与出苗速率测定以及电导率测定。实验采用完全随机设计，设置4次重复。
随着鹰嘴豆种子发育，种皮的最内层会发生坍塌。青荚种子中已检测到淀粉与蛋白质的积累，且果胶为种皮厚壁细胞的主要成分。总体而言，取自黄色、金黄色及褐色豆荚的鹰嘴豆种子具有更高的发芽率与活力。