About Us | Help Videos | Contact Us | Subscriptions
 

Abstract

 

This article in CS

  1. Vol. 36 No. 5, p. 1277-1282
     
    Received: June 29, 1995
    Published: Sept, 1996


    * Corresponding author(s): rlo1@cornell.edu
 View
 Download
 Alerts
 Permissions
 Share

doi:10.2135/cropsci1996.0011183X003600050034x

Soluble Carbohydrates in White Lupin Seeds Matured at 13 and 28°C

  1. Ryszard J. Górecki,
  2. Patrick Brenac,
  3. William M. Clapham,
  4. Julie B. Willcott and
  5. Ralph L. Obendorf 
  1. Dep. of Plant Physiology and Biochemistry, Olsztyn, University of Agriculture and Technology, Kortowo, 10-718 Olsztyn, Poland
    Seed Biology, Dep. of Soil, Crop and Atmosheric Sciences, Cornell Univ. Agric. Exp. Stn., 619 Bradfield Hall, Cornell Univ., Ithaca, New York 14853-1901
    USDA-ARS, N.E. Plant, Soil and Water Lab., Orono, ME 04469

Abstract

Abstract

Maturation of white lupin seed (Lupinus albus L. cv. Ultra) at 28°C results in later flowering and reduced seed yield in plants grown from these seed compared with plants grown from seed matured at 13°. The objectives of this study were to determine the changes in seed mass and soluble carbohydrates of white lupin seed as affected by seed maturation temperature. Fourteen soluble carbohydrates were identified and quantified by high resolution gas chromatography of the trimethylsilylimidazole-derivatization products. Reducing sugars were not detected, and sucrose was 10 to 15% of total soluble carbohydrates in the axis and 12 to 20% in the cotyledons. Seventy to 80% of the total soluble carbohydrates were raffinose, stachyose, and verbascose. In addition to the raffinose series oligosaccharides, four series of galactosyl cyclitols were present including the galactinol series, galactopinitol A series, galactopinitol B series, and fagopyritol B1 series. Seed matured at 28°C accumulated only 53 to 70% as much dry matter as seeds matured at 13<C. Only minor changes in the raffinose series oligosaccharides were observed. Pinitol and the galactose-containing pinitols were more than doubled by seed maturation at 28°C, but collectively, these compounds are <10% of the total soluble carbohydrates. We conclude that the effect of seed maturation temperature on the composition and concentration of soluble carbohydrates is minimal.

This work was conducted as part of Western Regional Research Project W-168 (NY-C 125423) and was supported in part by a grant from Pioneer Hi-Bred International, Inc. to R.L.O. We gratefully acknowledge Fellowship support from The Kosciuszko Foundation to R.J.G.

  Please view the pdf by using the Full Text (PDF) link under 'View' to the left.

Copyright © .