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INTERNATIONAL INSTITUTE
OF BIOPHYSICS
Agriculture
F.Musumeci
Viability
of Seeds
We are exploring the possibility of using the parameters connected to
Delayed Luminescence to detect stress conditions in various kind of seeds.
At this moment a phenomenological relationship between the total re-emission
and the growth velocity was found for Soya and Pepper seeds.
On the basis of our results it seems that a "quantitative" relation
does exist between the physiological state of the samples and the D.L.
This fact has important practical consequences because the D.L. technique
can be considered a good way to evaluate the vitality and viability of
seeds, with the advantage that the test, performed on dry seeds, is fast
and non destructive.
Publications in this field:
1) F. Grasso, F. Musumeci, A. Triglia, M. Pagano
"Spectra of Photons Emitted from Germinating Seeds" Il Nuovo Cimento D,
13 (1991) 891
2) A. Triglia, F. Grasso, F. Musumeci, A. Scordino, F.
Luciani, A. Battiato, A. Allegra, Z.Rajfur "Temperature Dependence of the
Ultraweak Photon Emission from Soya Seeds" Il Nuovo Cimento D, 15 (1993)
1361-1370
3) F. Musumeci, A. Triglia, F. Grasso, A. Scordino, D.
Sitko "Relation Between Delayed Luminescence and Functional State in Soya
Seeds" Il Nuovo Cimento D 16 (1994) 65-73
Quality
of vegetable and fruit
Measurements were performed on tomato fruits, cut at the same
moment, but at different ripening stages, hence with various initial colouring.
Starting the day after picking, for two weeks, the respiration,
the absolute chromaticity and the delayed luminescence emitted from the
different types of fruits (different initial ripening stages) were
regularly measured at the same time. Preliminary results showed that both,
respiration and delayed luminescence, slow down with time, but, while
respiration becomes about the same for all types, delayed luminescence
is different. These results lead to think about the possibility of establishing
a correlation between respiration and delayed luminescence, whose parameters
are dependent on the initial ripening stage of the fruits. So it could
be possible to define a parameter "quality of food", since it is known
that the composition (i.e soluble solids, dried substance, etc.) of the
fruit depends on its initial ripening stage.
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