Dynamics of phosphorus compounds in ripening and germinating cereal grains. Part I. Changes in phosphorus compounds content during ripening of wheat, barley and rye grains

The dynamics of phosphorus compounds was followed in ripening wheat (Grana), barley (Kosmos) and rye (Pancerne) seeds. In the investigated ontogenesis period the content in the seeds of total and acid-soluble phosphorus doubled. The phosphorus of free phytin and phytin that bound with proteins increased to the end of maturation. In dormant seeds the contribution of phosphorus bound with phytin was 62-70 per cent of total P. As the seeds ripened, the content of inorganic and nucleotides-P decreased, while that of saccharides-P and their metabolites started to decrease from the moment of wax ripeness. Later RNA-P and DNA-P level decreased only slight.ly and that of lipids-P markedly. Phosphoproteid content diminished at the beginning of ripening and further remained at almost the same level. Wheat, barley and rye seed exhibited similar dynamics of metabolically active (nucleotides, saccharide-P esters and their metabolites), functional (nucleic acids) and structural (phospholipids) phosphorus compounds. Accumulation of storage forms (phytin) of phosphorus was higher in wheat and successively lower in rye and barley.

Abstract licence: CC BY

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