Osmotic regulation of assimilate unloading from seed coats of Vicia faba. Assimilate partitioning to and within attached seed coats

1993 ◽  
Vol 87 (3) ◽  
pp. 345-352 ◽  
Author(s):  
J. W. Patrick
Keyword(s):  
Vicia Faba ◽  
Osmotic Regulation ◽  
Assimilate Partitioning ◽  
Seed Coats

Factors influencing disease resistance in high and low tannin Vicia faba

1996 ◽  
Vol 127 (1) ◽  
pp. 83-88 ◽  
Author(s):  
F. Kantar ◽  
P. D. Hebblethwaite ◽  
C. J. Pilbeam
Keyword(s):  
Fungal Infection ◽  
Vicia Faba ◽  
Fusarium Culmorum ◽  
Flower Colour ◽  
Foliar Diseases ◽  
Aseptic Conditions ◽  
The Uk ◽  
Seed Coats ◽  
Soil Borne Fungi

SUMMARYThe in vitro resistance of five white and four coloured-flowered lines and cultivars of Vicia faba to seed and root inoculation with spore suspensions of the pathogenic soil-borne fungi, Fusarium culmorum and Pythium debaryanum, was investigated under aseptic conditions in the UK. The presence of foliar diseases was also assessed in the field in 1989/90. White-flowered lines were more susceptible than coloured genotypes to fungal infection during germination but equally resistant during seedling growth. High-tannin containing seed coats had chemical and physical properties which protected seeds against fungal infection during germination. Frequent cracking of the seed coat in a zero-tannin line was associated with a greater fungal contamination of seeds. Resistance to the foliar diseases Uromyces viciae-fabae and Botrytis fabae was not related to flower colour. The results are discussed in relation to emergence in white-flowered types.

EFFECTS OF SOAKING, SEED MOISTURE CONTENT, TEMPERATURE AND SEED LEAKAGE ON GERMINATION OF FABA BEANS (VICIA FABA) AND PEAS (PISUM SATIVUM)

1977 ◽  
Vol 57 (2) ◽  
pp. 401-406 ◽  
Author(s):  
G. G. ROWLAND ◽  
L. V. GUSTA
Keyword(s):  
Pisum Sativum ◽  
Vicia Faba ◽  
Cultivar Differences ◽  
Seed Moisture Content ◽  
Transverse Cracking ◽  
Pisum Sativum L ◽  
Seed Moisture ◽  
Faba Beans ◽  
Germination And Growth ◽  
Seed Coats

Among four faba bean (Vicia faba L.) and four pea (Pisum sativum L.) cultivars, significant differences occurred in the amount of water imbibed by whole seeds and seeds with their seed coats removed. Furthermore, seed soaking significantly reduced germination and growth of seeds of cultivars within both species. Transverse cracking of the cotyledons (TVC) was a cultivar characteristic in faba beans that was negatively associated with germination, but was not a factor in the pea cultivars studied. Low seed moisture and low temperature during imbibition of water reduced seedling growth in faba beans and peas and reduced germination in faba beans. There were significant cultivar differences in both faba beans and peas in the amount of seed leakage after 24 h of soaking. In faba beans the cultivars with the greatest TVC showed the greatest leakage. Smooth-seeded peas leaked more than wrinkle-seeded peas used in the study.

scholarly journals Physiological Characteristics of Field Bean Seeds (Vicia faba var. minor) Subjected to 30 Years of Storage

Agriculture ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 545
Author(s):  
Agnieszka I. Piotrowicz-Cieślak ◽  
Magdalena Krupka ◽  
Dariusz J. Michalczyk ◽  
Bogdan Smyk ◽  
Hanna Grajek ◽  
...  
Keyword(s):  
Fluorescence Spectroscopy ◽  
Vicia Faba ◽  
Storage Proteins ◽  
Seed Proteins ◽  
Synchronous Fluorescence ◽  
Field Bean ◽  
Seed Vigour ◽  
Synchronous Fluorescence Spectroscopy ◽  
Seed Deterioration ◽  
Seed Coats

Seed vigour and viability, synchronous fluorescence spectroscopy, and proteomic profiles were analysed in field bean (Vicia faba var. minor) (Vicia faba var. minor) seeds (two cultivars) subjected to dry storage at −14 °C or +20 °C for 30 years. The seeds stored at −14 °C retained very high germinability (91–98%) until the end of the experiments, while seeds from the same lots but stored at room temperature completely lost viability. The deterioration of seeds stored at +20 °C was also manifested by a vast (4- to 6-fold) increase in leachate electroconductivity, and the changes in synchronous spectra and proteomic profiles. To carry out detailed analyses of seed proteins, protein extracts were pre-purified and divided into albumin, vicilin, and legumin. Only one protein, superoxide dismutase, was more abundant in deteriorated seeds (of one cultivar) compared to the high vigour seeds. The results show that seed deterioration strongly and specifically affects the contents of some storage proteins. Moreover, the colour of seed coats changes gradually, and seeds stored at −14 °C were light brown, while those constantly exposed to +20 °C turned black. Synchronous fluorescence spectroscopy showed that this change of colour was caused by formation of oxidized and condensed phenols and that the phenol content in seed coats decreased parallel to seed deterioration.

Flavonoid constituents of seed coats of Vicia faba (Fabaceae) in relation to genetic control of their color

1989 ◽  
Vol 67 (5) ◽  
pp. 1600-1604 ◽  
Author(s):  
C. Nozzolillo ◽  
L. Ricciardi ◽  
V. Lattanzio
Keyword(s):  
Genetic Control ◽  
Vicia Faba ◽  
Condensed Tannins ◽  
Coat Color ◽  
Seed Coat Color ◽  
Flavonoid Aglycones ◽  
Vicia Faba L ◽  
Color Control ◽  
Genetically Determined ◽  
Seed Coats

Flavonoid aglycones were identified from Vicia faba L. seed coats corresponding to eight genetically determined colors. Myricetin predominates over quercetin in beige, black, brown, green, red, and violet seeds. Kaempferol is present in substantial amounts only in spotted seeds. White seeds have only trace amounts of quercetin and kaempferol and are the only ones without proanthocyanidins. Flavones of the apigenin type occur in all colors but white. Anthocyanins (malvidin, delphinidin, petunidin, and cyanidin glycosides) are present only in violet seeds and are obviously responsible for their color. The dark colors of black, brown, and red seeds apparently result from unidentified polymers. It is concluded that the two loci, a and b, proposed by Ricciardi et al. (1985) as the sites of genetic control of seed-coat color, control the amount and type of flavonoids produced: locus a that of flavonoid monomers (flavonols, etc.) and locus b that of flavonoid polymers (condensed tannins).

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