Effect of high pressure on green pea seeds germination and plantlets development

Abstract

The aim of this work was to study the impact of high pressure (50 MPa, 10 min) on germination of pea seeds with different imbibition times (0, 12 and 36 h). The parameters analysed were the percentage of germinated seeds, length of roots and stems, number of leaves developed and the weight of young plantlets. Peroxidase (POD), polyphenol oxidase (PPO), pectin methylesterase (PME) and total proteolytic activity were analysed in seeds after the pressure treatment and in leaves after the germination period. Results showed that 50 MPa applied during 10 min retarded the germination onset and inhibited seeds to germinate. The pressure treatment increased and decreased the length of roots and stems, respectively. The number of leaves per germinated seed decreased with the pressure treatment. Enzymatic activities of seeds showed that only total proteolytic activity was significantly reduced by pressure and only for 0 h of imbibition. POD and PPO activities determined in leaves of the plantlets increased with the pressure treatment, while PME activity also increased but only for 12 h of imbibition and total proteolytic activity decreased.