Physiological and enzymatic changes in rice seeds stored at low temperatures
This study aimed to evaluate the effect of low temperatures on the physiological and enzymatic changes of rice seeds. The seeds were packed in airtight chambers and maintained at temperatures of 8 and -50°C for periods of 15, 30 , 45, 60, 75 and 90 days. The same procedure was adopted for the control treatment with the seeds kept at a temperature of 25°C. The seeds were evaluated regarding germination test; seedling emergency; emergency speed index; length and dry weight of radicle; and seedling of shoot. The activity of amylase and total protein content were also evaluated. The temperatures of 8 and -50°C significantly influenced the physiological quality and the enzyme amylase activity of rice seeds, resulting in higher germination, seedling emergence and enzyme activity. The temperature is a promising alternative for the maintenance of physiological quality and enzymatic activity of rice seeds during storage.
Key words: Oryza sativa L., enzymatic activity, physiological quality, storage.
Abbreviation: ESI, Emergence speed index; PVP, polyvinylpyrrolidone.