Physiological, anatomical, and histochemical changes in lentil (Lens culinaris Medik) seeds at different stages of maturation

Abstract

ABSTRACT: Understanding the changes that occur in seeds during the maturation process is essential to determine the optimal harvest time and to obtain high quality seeds. In this study, anatomical, histochemical and physiological quality data of lentil seeds at different stages of maturation were evaluated. Lentil seeds, cv. Precoz, were produced in an experimental field at the Universidade Federal de Viçosa. Pods were harvested at five stages of maturity: super-green, green, green-yellow, yellow and brown. The anatomical and histochemical characterization of the seeds was performed by light microscopy, with sections stained with Toluidine Blue, Xylidine Ponceau (XP), Lugol and Ruthenium Red. The physiological quality of the seeds was evaluated by germination, seedling emergence index (IVG), seedling emergence, electrical conductivity and accelerated ageing. During lentil seed maturation, protein, and starch reserve deposition occurs when the pods are at the green stage and stabilizes from the yellow stage. Seed coat cracks were observed in seeds from brown pods. Seed germination was similar among the different stages of maturity. Seeds from yellow pods were more vigorous than those from green and brown pods.

Keywords

• physiological quality
• pulse
• seed anatomy
• seed development