Physiological and biochemical changes associated with seed invigoration treatments in relation to Germinability, Lipid peroxidation activity along with protein profile of stored field pea (Pisum sativum L.)

Physiological and biochemical changes occurring in seed during ageing are the significant parameters for reviewing the quality of seed. The rate at which the process of ageing takes place depends on the ability of the seed to resist the deteriorative changes and to act with their protective mechanism. The present study was conducted to judge the efficacy of eco-friendly non-toxic dry dressing and wet treatment on the germinability and membrane integrity of stored freshly harvested field pea (cv. Rachna) seeds. The seeds treated with red chilli powder @ 1g/kg of seed and amla fruit powder @ 2 g/kg of seed showed significant improvement on germinability than the untreated control after subsequent ageing. The ageing of seed accelerates the rate of lipid per oxidation, increases leaching of free amino acid and results in decline of total soluble seed protein banding pattern. Physio-biochemical studies revealed that the seeds treated with red chilli powder @ 1g/kg of seed and amla fruit powder @ 2 gm/kg of seed showed lower leaching of free amino acid, lower lipid per oxide formation and more number of peptide bands over control reflecting higher membrane integrity of the dry treated seeds than the untreated seeds under subsequent storage which indicate seed invigoration treatments improved the seed quality by maintaining higher germinability under adverse storage conditions. However, based on the above results, pre-storage dry treatments with red chilli powder and amla fruit powder may be suggested for the maintenance of vigour and viability of field pea seeds.