Ageing mechanisms in chickpea seeds: Relationship of sugar hydrolysis and lipid peroxidation with Amadori and Millard reactions

This experiment was performed in order to study on ageing mechanisms of chickpea seeds (Cicer arietinum L.) in natural storage and accelerated ageing conditions in seed laboratory of Gorgan Agricultural Science and Natural Resources, Gorgan, Iran at 2015. Experiment was in completely randomized design arrangement with four replications. Treatments were 2 and 4 years natural storage and 1-5 days of accelerated ageing with control treatment. The results showed that with increasing of natural storage and accelerated ageing duration, germination percentage was decreased. Increasing of ageing duration decreased soluble sugars, non-reducing sugars and soluble proteins but lipid peroxidation, reducing sugars, protein carbonylation and Amadori and Millard reaction were increased. In natural storage condition lipid peroxidation was more than sugar hydrolysis but in accelerated ageing condition sugar hydrolysis was more than lipid peroxidation. These results show that the main reason of Amadori and Millard reaction in chickpea seeds in natural storage condition is lipid peroxidation and in accelerated ageing condition is sugar hydrolysis. Also, the results showed that Amadori reaction in natural storage condition was more than Amadori reaction and in accelerated ageing condition Millard reaction was more than Amadori reaction. The results of the present study showed that sever Millard reaction after Amadori reaction induced higher damage on seed and results to more decrease of seed viability and reduce of seed germination percentage in accelerated ageing than natural storage.

Abstract licence: CC BY-NC-ND

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