Slow post-hydration drying improves initial quality but reduces longevity of primed bitter gourd seeds |
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| Institution: | 1. Department of Agronomy, National Chung Hsing University, Taichung 402, Taiwan, ROC;2. Department of Food Science and Nutrition, Hung Kuang University, 34 Chung-Chie Rd, Sha Lu, Taichung County 433, Taiwan, ROC;3. Division of Biotechnology, Taiwan Seed Improvement and Propagation Experiment Station, Hsin She, Taichung County 426, Taiwan, ROC;1. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA;2. Department of Food Science and Technology, Sokoine University of Agriculture, Morogoro, Tanzania;1. Department of Pediatrics, Division of Pediatric Rheumatology, Duke University School of Medicine, T909 Children’s Health Center, DUMC Box 3212, Durham, NC 27710, USA;2. Department of Pediatrics, Northwestern University Feinberg School of Medicine, Ann & Robert H. Lurie Children’s Hospital of Chicago;3. Department of Medical Social Sciences, Northwestern University Feinberg School of Medicine, Ann & Robert H. Lurie Children’s Hospital of Chicago;4. Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Suite 1400, 680 North Lake Shore Drive, Chicago, IL 60611, USA;5. Department of Medicine, Northwestern University Feinberg School of Medicine, Suite 1400, 680 North Lake Shore Drive, Chicago, IL 60611, USA;6. Department of Pediatrics, Northwestern University Feinberg School of Medicine, Suite 1400, 680 North Lake Shore Drive, Chicago, IL 60611, USA;7. Department of Pediatrics, Division of Pediatric Rheumatology, Duke Clinical Research Institute, Duke University School of Medicine, T909 Children’s Health Center, DUMC Box 3212, Durham, NC 27710, USA;1. Department of Rheumatology, Saint-Joseph University, Hôtel-Dieu de France Hospital, BP 166830, Achrafieh, Beirut, Lebanon;2. Division of Rheumatology, Department of Precision Medicine, University of Campania \"Luigi Vanvitelli\", Via Sergio Pansini 5, Napoli 80131, Italy |
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| Abstract: | Many environmental factors are known to affect the success of priming, post-hydration drying being critical. Accumulated evidence shows that priming improves the quality of bitter gourd (Momordica charantia L.) seeds. However, the effect of post-hydration drying on the their longevity remains unclear. This study evaluated the effects of post-hydration drying speed on the emergence performance and anti-oxidative activities of primed bitter gourd seeds stored for 48 weeks. Results indicated that priming improved emergence percentage, mean emergence time and seedling growth of treated seeds. Primed seeds also showed lower peroxidation, as indicated by the accumulation of malondialdehyde (MDA) and total peroxide, and higher total anti-oxidative activities (TAA) than non-primed seeds. The seeds receiving slow post-hydration drying treatment exhibited faster emergence and better seedling growth than the seeds receiving fast post-hydration drying treatment and the non-primed control. However, the longevity of slow-dried seeds decreased considerably during 48 weeks of storage as compared to that of non-primed and fast-dried seeds. Fast drying treatment maintained the longevity of primed seeds for up to 24 weeks as compared with non-primed control or slow-drying seeds. Improved longevity was due in part to enhanced TAA that minimized the accumulation of MDA and total peroxide during storage. |
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