Changes in seed constituents during germination and seedling growth of precociously matured soybean seeds(Glycine max)

Abstract

During 7 d of precocious maturation of soybean seed (Glycine max), the starch content declined and soluble sugar levels increased in patterns similar to natural seed dehydration and maturation. Total seed protein content and total seed dry weight increased whereas oil content remained relatively unchanged. Overall, the proportions of the constituents in precociously matured seeds were comparable to naturally mature seeds. Precociously matured soybean seeds showed much the same germination and seedling growth frequency patterns as naturally matured seeds. During germination and seedling growth of precociously matured seeds, starch, soluble sugar, protein and oil levels followed patterns similar to naturally mature, germinating seeds and seedlings. Therefore, precocious maturation may be used as a model system to investigate the control of the physiological and biochemical events occurring during seed maturation which lead to germination and subsequently, seedling growth. © 1987 Annals of Botany Company.