Changes in biochemical attributes in Siratro caused by exposure to microwave energy.

摘要

Hard seededness is one of the intrinsic problems associated with the proper germination of Siratro (Macroptelium atropurpureum [Macroptilium atropurpureum]). The seeds of Siratro were exposed to microwave fields of 70 and 210 watts/g using standard microwave oven. Biochemical attributes like enzyme activities and isozyme profiles were analysed for possible changes caused by exposure of seeds to microwave energy. The rate of germination increased significantly when seeds were exposed to 70 watts/g. At this level of exposure, the germination was 45-60%, whereas in control was only 10%. Results also showed increase in length of root, while decrease in catalase and peroxidase activity. However, increase in activities of hydrolyzing enzymes like protease and amylase was observed. No significant changes in superoxide dismutase, esterase, peroxidase, malate dehydrogenase and alcoholic dehydrogenase isoforms were observed when seeds were exposed to microwave energy.