Hydropriming promotes germination of aged napa cabbage seeds

摘要

Napa cabbage seeds that had been stored at ambient temperature for three years, were primed with water at 20 degrees C in the dark for 4, 6, 8 and 10 hours. Germination traits (germination percentage, potential and seedling dry weight), electrical conductivity of seed leachate, activities of antioxidative enzymes (peroxidase (POD), catalase (CAT) and superoxide dismutase (SOD)) and compatible solutes (soluble protein and soluble sugar) in primed and non-primed seeds and corresponding seedlings were analysed. Hydropriming significantly improved the germination of aged napa cabbage seeds. This was correlated with a decline in electrical conductivity and an enhancement of SOD and POD activities and soluble sugar content in primed seeds. Priming duration has a significant influence on the priming effect, with the greatest improvement achieved with 10 hours priming.