The role of oxidative stress in determining the level of viability of black poplar (Populus nigra) seeds stored at different temperatures
Ewa Marzena Kalemba A B , Jan Suszka A and Ewelina Ratajczak A
+ Author Affiliations
- Author Affiliations
A Institute of Dendrology, Polish Academy of Sciences, Parkowa 5, 62-035 Kórnik, Poland.
B Corresponding author. Email: kalemba@man.poznan.pl
Functional Plant Biology 42(7) 630-642 https://doi.org/10.1071/FP14336
Submitted: 12 August 2014 Accepted: 11 March 2015 Published: 10 April 2015
Abstract
Black poplar (Populus nigra L.) is one of the most threatened tree species in Europe since up to 99% of its natural habitat has disappeared. Black poplar seeds are characterised by short longevity. It was recently demonstrated that black poplar seeds can be successfully stored at −10°C, −20°C and −196°C for at least 2 years but not at higher temperatures. In the present study, the role of oxidative stress in determining the level of viability of black poplar seeds stored at −196°C, −20°C, −10°C, −3°C and 3°C for 3 months, 1 year and 2 years was monitored. The superoxide anion radicals (O2–•) and hydrogen peroxide (H2O2) increased during storage and had an impact on membrane integrity as determined by changes in the content of fatty acids and phospholipids and increases in electrolyte leakage. The level of non-enzymatic and enzymatic components of the ascorbate-glutathione (AsA-GSH) cycle was also investigated. The level of O2–• was strongly correlated with the level of seed germination after 1 and 2 years of storage. This was accompanied by changes in the redox potential, as well as changes in the content of linoleic acid and phosphatydiloglycerol over the same period of time. In particular, the deleterious effect of H2O2 was observed after 2 years of storage when its accumulation was highly correlated with changes in the composition of fatty acids and phospholipids. Despite increased activity of AsA-GSH cycle enzymes, the level of reducing agents was insufficient and seeds exhibited large increases in the redox potential when stored at −3°C and still higher when stored at 3°C. Overall, the results of the study demonstrate that oxidative stress increases during seed storage, especially at the warmer temperatures and injures seed tissues; resulting in a loss of viability.
Additional keywords: ascorbate, fatty acids, glutathione, lipids, reactive oxygen species, seed viability.
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