Seed Coat Discolouration: Its Effect on Seed Quality during Storage in Frenchbean
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Authors
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H.S. YOGEESHA
Indian Institute of Horticultural Reserarch, Hessaraghatta Lake Post, Bangalore 560 089
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K. BHANUPRAKASH
Indian Institute of Horticultural Reserarch, Hessaraghatta Lake Post, Bangalore 560 089
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T.S. AGHORA
Indian Institute of Horticultural Reserarch, Hessaraghatta Lake Post, Bangalore 560 089
Author
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L.B. NAIK
Indian Institute of Horticultural Reserarch, Hessaraghatta Lake Post, Bangalore 560 089
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References
1. NOZZOLILLO, C. & M. DE BEZADA (1984). Browning of lentil seeds, concomitant loss of viability, and the possible role of soluble tannins in both phenomena. Canadian J. Plant Sci., 64: 815-824.
2. TAYLOR A.G., T.G. MIN & D.H. PAINE (2000). Maillard reactions cause browning in bean seed coats during ageing: Inhibition by Aminoguanidine. In: Seed Biology - Advances and Applications (ed.) M. Black, K.J. Bradford and J. Vazquex-Ramos, CAB International pp. 189-196.
3. MCDONALD, C.E. & M. MILNER (1954). The browning reaction in wheat germ in relation to 'sick' wheat. Cereal Chem., 31: 279-295.
4. WETTLAUFER, S.H. & A.C. LEOPOLD (1991). Relevance of Amdori and Maillard products to seed deterioration. Plant Physiol., 97: 165-169.
5. BAKER, E.H. & K.J. BRADFORD (1994). The fluorescence assay for Maillard product accumulation does not correlate with seed viability. Seed Sci. Res., 4: 103-106.
6. PATEL P.N. & A.E. HALL (1988). Inheritance of heat-induced brown discoloration in seed coats of cowpea. Crop Sci., 28(6): 929-932.
