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Desiccation sensitivity and activities of free radical-scavenging enzymes in recalcitrant Theobroma cacao seeds

Published online by Cambridge University Press:  22 February 2007

Changrun Li  and
Wendell Q. Sun
Changrun Li
Affiliation:
Department of Biological Sciences, National University of Singapore, Kent Ridge Crescent, Singapore119260
Wendell Q. Sun*
Affiliation:
Department of Biological Sciences, National University of Singapore, Kent Ridge Crescent, Singapore119260
*
*Correspondence Tel: 65–874–7932 Fax: 65–779–2486 Email: dbssunwq@nus.edu.sg
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Abstract

Mature and immature axes of Theobroma cacao (cocoa) seeds tolerated desiccation under a rapid-drying regime to critical water contents of 1.0 and 1.7 g g-1 dw, respectively. These critical water contents corresponded to water contents below which activities of free radical-scavenging enzymes (ascorbate peroxidase, peroxidase and superoxide dismutase) decreased rapidly during desiccation. The decline in axis viability below the critical water content was correlated with sharp increases in lipid peroxidation and cellular leakage. Cotyledon tissues were more desiccation-tolerant than axes, with a low critical water content of 0.24 g g–1dw. Desiccation sensitivity in cotyledon tissues was also correlated with the decrease in superoxide dismutase activity and increased lipid peroxidation products. However, in the cotyledons, no ascorbate peroxidase activity was detected at any water content, and peroxidase activity was gradually reduced as desiccation proceeded. Cocoa embryonic axes contained large amounts of sucrose, raffinose and stachyose but only traces of reducing monosaccharides. Desiccation sensitivity of recalcitrant cocoa axes did not appear to be due to the lack of sugar-related protective mechanisms during desiccation, and it was more likely related to the decrease of enzymic protection against desiccation-induced oxidative stresses.

Keywords

ascorbate peroxidasecarbohydratedesiccation tolerancelipid peroxidationrecalcitrant seedsuperoxide dismutaseTheobroma cacao
Type
Research Article
Information
Seed Science Research , Volume 9 , Issue 3 , March 1999 , pp. 209 - 217
Copyright
Copyright © Cambridge University Press 1999

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