Viability rice seeds with different levels of antioxidants

Abstract

Total content of anthocyanidin glucosides varies greatly among different black varieties (79.5–473.7 mg / 100 g) and red rice (7.9–34.4 mg / 100 g). Shown up to 20 times higher content of antioxidants in black rice varieties, compared with white grain, as well as their up to 45 times higher antioxidant activity compared with many other crop. In terms of antioxidant content, black rice is not inferior even to such well-known sources as blueberries and black currants, but much cheaper. The role of phenolic acids as substances increasing adaptability to various stresses is considered. The presence of anthocyanidin glucoside is also useful for the plants themselves at the cellular level, normalizing metabolic processes in response to various unfavorable abiotic influences, thereby increasing their adaptability to stress and the viability of seeds . The objectives of the study were to identify germination rate of rice seeds various groups of ripeness, color of pericarp, shape and weight of caryopsis. Seeds of varieties stored in uncontrolled temperature conditions three years. Every year, a study germination of seeds all groups was carried out. 100 grains of each variety were placed in Petri dishes in three repetitions and germinated in a thermostat at a temperature of 29° C for 7 days, after which the percentage of germinated seeds was calculated. Our research showed a high germination rate seeds of red and black varieties. Them viability significantly exceeded white-grain varieties various groups of ripeness, weight and shape of caryopsis on second and third years of storage. If during the first year the differences in germination between most varieties are not reliable, then in the third year the white-grain varieties significantly inferior in vitality varieties of other groups.