Physiological and Biochemical Basis of Seed Dormancy in Groundnut (Arachis hypogaea L.) Cultivars
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Authors
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VANITHA C
Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
Author
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MA KOKILA INDIRA
Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
Author
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M KATHIRAVAN
Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
Author
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S SUNDARESWARAN
Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
Author
Keywords:
Groundnut, Seed development, dormancy, hormonal regulation, volatile profileAbstract
The experiment was undertaken at the Department of Seed Science and Technology, Tamil Nadu Agricultural University, Coimbatore to study the physiological and biochemical basis of seed dormancy during seed development and maturation in groundnut. Two groundnut varieties namely dormant variety CO 6 and non-dormant variety VRI 8 were used for this study. The research on The stage of dormancy induction during seed development and maturation revealed that the dormant variety CO 6 confirmed acquisition of dormancy during seed development by registering only 20% germination (20 %) at maximum seed viability (100 %). It recorded 77% fresh ungerminated seeds (FUS) at maturity stage (130 days after sowing). In the nondormant variety VRI 8 percentages of germination, viability and FUS at maturity stage (105 days after sowing) were 78,100 and 20 % respectively. Total phenolic content at maturity stage in seeds of dormant variety CO 6 was significantly higher (77.95 µg/g) over the non-dormant variety VRI 8 (46.62 µg/g). Assessment of hormones at maturity stage revealed that presence of high level of ABA (0.912 µg/g) and low level of GA3 (1.117 µg/g) in dormant variety CO 6 compared to non-dormant variety VRI 8 (0.043 µg/g and 1.141 µg/g, respectively). Determination of volatile compounds in groundnut varieties confirmed that germination inhibitors such as phenols and decanoic acid were found in the seeds of dormant variety at maturity stage, whereas the seeds of non-dormant variety had germination promoting
compounds such as phenyl acetic acid and oleic acid.
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