Hostname: page-component-cd9895bd7-gxg78 Total loading time: 0 Render date: 2024-12-23T10:08:19.592Z Has data issue: false hasContentIssue false
  • English
  • Français

The glassy state in seeds: analysis and function

Published online by Cambridge University Press:  19 September 2008

A. Carl Leopold ,
Wendell Q. Sun  and
Irma Bernal-Lugo
A. Carl Leopold*
Affiliation:
Boyce Thompson Institute, Ithaca, NY 14853, USA, and Department de Bioquimica, UNAM, Mexico
Wendell Q. Sun
Affiliation:
Boyce Thompson Institute, Ithaca, NY 14853, USA, and Department de Bioquimica, UNAM, Mexico
Irma Bernal-Lugo
Affiliation:
Boyce Thompson Institute, Ithaca, NY 14853, USA, and Department de Bioquimica, UNAM, Mexico
*
* Correspondence
Get access Rights & Permissions [Opens in a new window]

Abstract

In view of the finding that dry seeds may exist in the glassy state, a brief review of the commonest methods of detection and quantification of the glass transition is presented. While the glassy state may contribute to seed tolerance of desiccation, it does not appear to account for desiccation tolerance. Its major function in dry seeds may be its contribution to the stability of the seed components during storage.

Keywords

accelerated agingdesiccation toleranceglass transitionseed deterioration
Type
Review Article
Information
Seed Science Research , Volume 4 , Issue 3 , September 1994 , pp. 267 - 274
Copyright
Copyright © Cambridge University Press 1994

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Angell, C.A. (1990) Relaxation, glass formation, nucleation, and rupture in normal and water-like liquids. pp 133–160in Stanley, H.E. and Ostrowsky, N. (Eds) Correlations and connectivity. Netherlands, Kluwer Academic Publishers.CrossRefGoogle Scholar
Bernal-Lugo, I. and Leopold, A.C. (1992) Changes in soluble carbohydrates during seed storage. Plant Physiology 98, 1207–1210.CrossRefGoogle ScholarPubMed
Bruni, F. and Leopold, A.C. (1991) Glass transitions in soybean seed: relevance to anhydrous biology. Plant Physiology 96, 660–663.CrossRefGoogle ScholarPubMed
Bruni, F. and Leopold, A.C. (1992a) Pools of water in anhydrobiotic organisms: a thermally stimulated depolarization current study. Pools of water in anhydrobiotic organisms: a thermally stimulated depolarization current study 63, 663–672.Google ScholarPubMed
Bruni, F. and Leopold, A.C. (1992b) Cytoplasmic glass formation in maize embryos. Seed Science Research 2, 251–253.CrossRefGoogle Scholar
Burke, M.J. (1986) The glassy state and survival of anhydrous biological systems. pp 358–363in Leopold, A.C. (Ed.) Membranes, metabolism and dry organisms. Ithaca, New York, Cornell University Press.Google Scholar
Caffrey, M., Fonseca, V. and Leopold, A.C. (1988) Lipid-sugar interactions: relevance to anhydrous biology. Plant Physiology 86, 754–758.CrossRefGoogle ScholarPubMed
Carpenter, J.F., Crowe, L.M. and Crowe, J.H. (1987) Stabilization of phosphofructokinase with sugars during freeze-drying. Biochimica et Biophysica Acta 923, 109–115.CrossRefGoogle ScholarPubMed
Chang, S.S. and Bestul, A.B. (1972) Heat capacity and thermodynamic properties of terphenyl crystal, glass, and liquid. Journal of Chemical Physics 56, 503–516.CrossRefGoogle Scholar
Cocks, F.H. and Brower, W.E. (1974) Phase diagram relationship in cryobiology. Cryobiology 11, 340–358.CrossRefGoogle ScholarPubMed
Dickie, J.B., Ellis, R.H., Kraak, H.L., Ryder, K. and Tompsett, P.B. (1990) Temperature and seed storage longevity. Annals of Botany 65, 197–204.CrossRefGoogle Scholar
Dzuba, S.A., Golovina, Y.A. and Tsvetkov, Y.D. (1993) Echo-induced EPR spectra of spin probes as a method for identification of glassy states in biological objects. Journal of Magnetic Resonance B101, 134–138.CrossRefGoogle Scholar
Eisenberg, A. (1984) The glassy state and the glass transition. pp 55–95in Mark, J.E. (Ed.) Physical properties of polymers. Washington DC, American Chemical Society.Google Scholar
Ellis, R.H. (1988) The viability equation, seed variability monographs, and practical advice on seed storage. Seed Science and Technology 16, 29–50.Google Scholar
Ellis, R. H. and Roberts, E.H. (1981) The quantification of ageing and survival in orthodox seeds. Seed Science and Technology 9, 373–409.Google Scholar
Ellis, R.H., Osei-Bonsu, K. and Roberts, E.H. (1982) The influence of genotype, temperature and moisture on seed longevity in chickpea, cowpea and soya bean. Annals of Botany 50, 69–82.CrossRefGoogle Scholar
Ellis, R.H., Hong, T.D. and Roberts, E.H. (1989) A comparison of the low moisture content limit to the logarithmic relation between seed moisture and longevity in twelve species. Annals of Botany 63, 601–611.CrossRefGoogle Scholar
Franks, F., Hatley, R.H.M. and Mathias, S.F. (1991) Materials science and the production of shelf-stable biologicals. Pharmaceutical Technology International 3, 24–34.Google Scholar
Hallberg, L.M. and Chinachoti, P. (1992) Dynamical analysis for glass transitions in long shelf-life bread. Journal of Food Science 57, 1201–2204.CrossRefGoogle Scholar
Herrington, T.M. and Branfield, A.C. (1984) Physical-chemical studies on sugar glasses. II. Journal of Food Technology 19, 427–435.CrossRefGoogle Scholar
Hirsh, A., Bent, T. and Erbe, E. (1989) Localization and characterization of intracellular liquid-liquid phase separations in deeply frozen Populus. Thermochimica Acta 155, 163–186.CrossRefGoogle Scholar
Karel, M. (1985) Effects of water and water content on mobility of food components, and their effects on phase transitions in food systems. pp 153–169in Simatos, D. and Multon, J.L. (Eds) Properties of water in foods. Dordrecht, Martinus Nijhoff.CrossRefGoogle Scholar
Koster, K. (1991) Glass formation and desiccation tolerance in seeds. Plant Physiology 96, 302–304.CrossRefGoogle ScholarPubMed
Koster, K.L. and Webb, M.S. (1993) Vitrified sugars lower the gel-to-fluid phase transition temperature of phosphatidyl choline during dehydration. Plant Physiology 102, s-916.Google Scholar
Labuza, T.P. (1984) Moisture sorption. St Paul, Minnesota, American Association of Cereal Chemists.Google Scholar
Leopold, A.C., Bruni, F. and Williams, R.J. (1992) Water in dry organisms. pp 161–169in Somero, G.N. (Ed.) Water and life. Berlin, Springer Verlag.CrossRefGoogle Scholar
Mackenzie, J.D. (Ed.) (1960) Modern aspects of the vitreous state. London, Butterworth Ltd.Google Scholar
Maki, K.S., Bartsch, J.A., Pitt, R.E. and Leopold, A.C. (1994) Viscoelastic properties and the glassy state in soybeans. Seed Science Research 4, 27–32.CrossRefGoogle Scholar
Maurice, T.J., Asher, Y.J. and Thomson, S. (1991) Thermomechanical analysis of frozen aqueous systems. pp 215–223. in Levine, H. and Slade, L. (Eds) Water relationships in food. New York, Plenum Press.CrossRefGoogle Scholar
Orford, P.D., Parker, R. and Ring, S.G. (1990) Aspects of the glass transition behavior of mixtures of carbohydrates. Carbohydrate Research 196, 11–18.CrossRefGoogle ScholarPubMed
Rasmussen, D.H. and MacKenzie, A.P. (1971) The glass transition in amorphous water. Journal of Physical Chemistry 75, 967–973.CrossRefGoogle ScholarPubMed
Roos, Y. and Karel, M. (1991) Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress 7, 49–53.CrossRefGoogle Scholar
Schenz, T.W., Israel, B. and Rosolen, M.A. (1991) Thermal analysis of water-containing systems. pp 199–214in Levine, H. and Slade, L. (Eds) Water relationships in food. New York, Plenum Press.CrossRefGoogle Scholar
Slade, L. and Levine, A. (1988) Structural stability of intermediate moisture foods. pp 115–147in Blanshard, J.M. and Mitchell, J.R. (Eds) Food structure: creation and evaluation. London, Butterworth Ltd.Google Scholar
Slade, L. and Levine, H. (1991) Beyond water activity: recent advances in food quality and safety. Critical Reviews in Food Science and Nutrition 30, 115–360.CrossRefGoogle ScholarPubMed
Smythe, B.M. (1967) Sucrose crystal growth. Australian Journal of Chemistry 20, 1097–1114.CrossRefGoogle Scholar
Sun, W.Q. and Leopold, A.C. (1993a) Acquisition of desiccation tolerance in soybeans. Physiologia Plantarum 87, 403–409.CrossRefGoogle Scholar
Sun, W.Q. and Leopold, A.C. (1993b) The glassy state and accelerated aging of soybeans. Physiologia Plantarum 89, 767–774.CrossRefGoogle Scholar
Sun, W.Q. and Leopold, A.C. (in press) Glassy state and seed storage stability: a viability equation analysis. Annals of Botany.Google Scholar
Sun, W.Q. and Irving, T.C. and Leopold, A.C. (1994) The role of sugar, vitrification and membrane transition in seed desiccation tolerance. Physiologia Plantarum 90, 621–628.CrossRefGoogle Scholar
Vertucci, C.W. (1989) Effects of cooling rate on seeds exposed to liquid nitrogen temperatures. Plant Physiology 90, 1478–1485.CrossRefGoogle ScholarPubMed
Williams, R.J. (1993) Methods for determination of glass transitions in seeds. Annals of Botany (in press).Google Scholar
Williams, R.J. and Leopold, A.C. (1989) The glassy state in corn embryos. Plant Physiology 89, 977–981.CrossRefGoogle Scholar
Williams, R.J., Mehl, P. and Carnahan, D.L. (1990) Ice nucleation and growth in vitrifiable solutions. p. 71in Smit-Sibunga, C.T., Das, P.C. and Meryman, H.T. (Eds) Cryopresentation and low temperature biology in blood transfusion. Dordrecht, Kluwer.CrossRefGoogle Scholar
Williams, R.J., Hirsh, A.G., Takahashi, T.A. and Meryman, H.T. (1992) What is vitrification and how can it extend life? Japanese Journal of Freeze Drying 39, 3–12.Google Scholar