835 PB 349 HIGH-TEMPERATURE EFFECTS ON SOLUBLE OLIGOSACCHARIDE LEVELS IN SPINACH SEEDS DURING IMBIBITION AND GERMINATION

Spinach (Spinacia oleracea, L. cv. `Ark88-354'. `Fall Green', `Cascade') seeds of varying sensitivities to high temperatures during imbibition and germination were subjected to constant 18, 30 and 36C for 96 hours during imbibition. Those cultivars less sensitive to high temperatures (`Ark88-354' and `Fall Green') imbibed water more rapidly at higher temperatures and had greater initial levels of raffinose and sucrose than the sensitive cultivar `Cascade'. Glucose levels were initially zero in all cultivars and increased slightly with time. Germination was more rapid at 18C and 30C in `Ark88-354' and `Fall Green' than with `Cascade'; the latter also failed 10 germinate at the higher temperature. Raffinose and sucrose have been implicated in membrane stabilization during desiccation and extreme low temperatures. They may serve a similar role during imbibition and germination of spinach at high temperatures, reducing secondary thermodormancy.

835 PB 349 HIGH-TEMPERATURE EFFECTS ON SOLUBLE OLIGOSACCHARIDE LEVELS IN SPINACH SEEDS DURING IMBIBITION AND GERMINATION Academic Article