The Effect of Changing Temperatures During Imbibition on Ultrastructure in Germinating Pea Embryonic Radicles

Hodson, M. J., Di Nola, L. and Mayer, A. M. 1987. The effectof changing temperatures during imbibition on ultrastructurein germinating pea embryonic radicles.—J. exp. Bot. 38:525–534. Pea seeds were imbibed at 5 °C or at 25 °C for 5–6h and then germinated at the same temperature or transferredto the other temperature for 15 h. After imbibition or germinationthe embryonic axis was removed, fixed and the ultrastructureof the radicle tip examined. Exposure of the seeds to 5 °Cduring imbibition resulted in the cessation of almost all ultrastructuralchanges during subsequent germination at 5 °C. When theseeds were transferred to 25 °C development of ultrastructurewas far slower than expected. In particular, mitochondrial structurefailed to develop, there were few Golgi and little ER, and lipidbodies located near the plasma membrane disappeared or fusedmuch more slowly with the membrane. An attempt is made to relatethe observations on ultrastructure with data previously reportedon the metabolism of phospholipids in the plasma membrane andER of the embryonic axis. A tentative hypothesis to accountfor the effect of temperature of imbibition on subsequent seedgermination is proposed. Key words: Pisum sativum L. cv. Alaska, germination, imbibition, temperature, ultrastructure, lipid bodies, protein bodies, vacuolation, mitochondria     

Thermotropic Properties of Cellular Membranes in Dormant and Non-Dormant Echinochloa crus-galli(L.) Beauv. Seeds

Steady-state fluorescence polarization measurements with l,6-diphenyl-l,3,5-hexatriene(DPH) were used to monitor thermotropic transitions in microsomalfractions and plasma membrane vesicles isolated from barnyardgrass[Echinochloa crus-galli (L.) Beauv.] seeds during the transititionfrom dormancy to germination. The effect of dormancy-relievingor inactive alcohols on the thermotropic properties of the cellularmembranes was determined both in vivo and in vitro. Membranefractions isolated from dormant seeds showed some discontinuitiesin the Arrhenius plots. In non-dormant or germinating seedscellular membranes showed linear Arrhenius plots over the entirerange of temperature examined. Membrane preparations from imbibedseeds showed a similar pattern in their Arrhenius plots upontreatment with the various alcohols in vitro. The results suggestthat the release from dormancy in seeds is associated with somechanges in their cellular membranes. Key words: Germination, alcohols, thermotropic transition     

Physiological factors affecting the rapid decrease in protein assimilation efficiency by a caterpillar on newly‐mature tree leaves

Lymantria dispar L. caterpillars have a decreased ability to assimilate protein from mature leaves of red oak (Quercus rubra) compared with young, expanding leaves. The present study determines whether the drop in protein assimilation efficiency (PAE) occurs during the rapid phase of leaf maturation. Several mechanisms that might account for decreased PAE are also examined: mature leaf tissues could resist being chewed efficiently, protein in mature leaf tissues could become difficult to extract, and other nutrients in mature leaves might become growth limiting. The entire seasonal decrease in PAE occurs rapidly (in less than 2 weeks), when the leaves finished expanding. The maturation process is characterized by increased levels of fibre and decreased levels of water but no significant changes in the levels of protein or carbohydrates. Despite increased fibre in mature leaves, they are not chewed into larger food particles than are immature leaves. Carbohydrate assimilation efficiencies remain high on mature leaves, and signs of limiting water levels in larvae of L. dispar on mature leaves are not observed. The most important finding in the present study is the decreased extractability of protein in food particles from mature leaves, which plays a major role in explaining the rapid decrease in PAE. It is hypothesized that structural changes in cell walls during the rapid process of leaf maturation decrease protein extractability, which, in turn, greatly decreases the nutritional quality of mature oak leaves for caterpillars. The results of the present study therefore suggest a general mechanism to help explain the widely documented decrease in the nutritional quality of the mature leaves of many tree species for herbivorous insects.