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Slime cells on the surface of Eragrostis seeds maintain a level of moisture around the grain to enhance germination

Published online by Cambridge University Press:  01 March 2009

Agnieszka Kreitschitz ,
Zerihun Tadele  and
Edyta M. Gola
Agnieszka Kreitschitz
Affiliation:
Institute of Plant Biology, University of Wrocław, Kanonia 6/8, 50-328Wrocław, Poland
Zerihun Tadele
Affiliation:
Institute of Plant Sciences, University of Bern, Altenbergrain 13, 3013Bern, Switzerland
Edyta M. Gola*
Affiliation:
Institute of Plant Biology, University of Wrocław, Kanonia 6/8, 50-328Wrocław, Poland
*
*Correspondence Fax: +4871 375 4118 Email: edytag@biol.uni.wroc.pl
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Abstract

Eragrostis is a cosmopolitan genus of the family Poaceae. Several wild species, including E. pilosa (L.) Beauv., are harvested for food, but the only cultivated crop-species is tef [E. tef (Zucc.) Trotter]. Despite its importance as a staple food and its plasticity to diverse environmental conditions, little is known about the structural and physiological strategies that adapt tef seeds to endure diverse and variable moisture regimes. Here, we report the presence of slime cells, a type of modified epidermal cell, covering the fruit of tef and its wild relative, E. pilosa. The slime produced by Eragrostis belongs to the ‘true’ slime type, since it is exclusively composed of pectins. Pectin forms uniform layers on the cell wall inner surface, which are confined by a thin cellulose layer to prevent release into the cell lumen. In the presence of water, pectins quickly hydrate, causing swelling of the slime cells. This is followed by their detachment, which may be controlled by a thin cuticle layer on the fruit surface. The ability of slime to absorb and maintain moisture around the grain is thought to be an adaptive feature for Eragrostis growing in dry habitats. This retention of water by slime may create conditions that are suitable for rapid germination.

Keywords

Eragrostis pilosaE. tefgrain surfacepectinslime
Type
Research Article
Information
Seed Science Research , Volume 19 , Issue 1 , March 2009 , pp. 27 - 35
Copyright
Copyright © Cambridge University Press 2009

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