RESERVE MOBILIZATION DURING GERMINATION OF TAGETES-MINUTA L

Levels of albumins, globulins and starch were measured in dry Tagetes minuta L. achenes (seeds) germinating at 25 °C and in those thermo-inhibited at 35 °C. In addition, the composition of amino acids, fatty acids and free sugars was determined.In germinating seeds, albumins increased, while globulins decreased. At 35 °C, only a delayed decrease in globulins occurred. However, in both, the amino acids serine and glutamate increased. Lipid composition remained constant except for a slight decline in linoleic acid in the germinating seeds. At 25 °C, starch levels increased with time while at 35 °C, there was only a transient increase. Sucrose was the major free sugar found in the seeds at all times, but its levels declined in the germinating seeds. This was accompanied by an increase in the proportions of glucose and fructose. No such changes in sugar composition were observed in the thermo-inhibited seeds. © 1991 Annals of Botany Company.