Influence of Cathodic Water Invigoration on the Emergence and Subsequent Growth of Controlled Deteriorated Pea and Pumpkin Seeds

• Main Authors: Kayode Fatokun, Richard P. Beckett, Boby Varghese, Jacques Cloete, Norman W. Pammenter
• Format: Article
• Language: English
• Published: MDPI AG 2020-07-01
• Series: Plants
• Subjects: antioxidant enzymes; cathodic water; controlled deterioration; invigoration; seedling emergence; viability
• Online Access: https://www.mdpi.com/2223-7747/9/8/955

The quality of seeds in gene banks gradually deteriorates during long-term storage, which is probably, at least in part, a result of the progressive development of oxidative stress. Here, we report a greenhouse study that was carried out to test whether a novel approach of seed invigoration using priming with cathodic water (cathodic portion of an electrolysed calcium magnesium solution) could improve seedling emergence and growth in two deteriorated crop seeds. Fresh seeds of <i>Pisum sativum</i> and <i>Cucurbita pepo</i> were subjected to controlled deterioration to 50% viability at 14% seed moisture content (fresh weight basis), 40 °C and 100% relative humidity. The deteriorated seeds were thereafter primed with cathodic water, calcium magnesium solution and deionized water. In addition, to study the mechanism of the impacts of invigoration, the effects of such priming on the lipid peroxidation products malondialdehyde (MDA) and 4-hydroxynonenal (4-HNE) and on the reactive oxygen species (ROS) scavenging enzymes superoxide dismutase and catalase were also determined in the fresh and deteriorated seeds. All priming treatments improved seed emergence parameters, subsequent seedling photosynthesis and growth relative to the unprimed seeds. In general, cathodic water was most effective at invigorating deteriorated seeds. Analysis of the lipid peroxidation products and antioxidant enzyme activities in invigorated seeds provided support for the hypothesis that the effectiveness of cathodic water in invigoration of debilitated orthodox seeds in general and of pea and pumpkin seeds in particular derive from its ability to act as an antioxidant.