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Factors affecting the oxygen consumption of sour orange citrus aurantium seeds during imbibed storage and germination



Factors affecting the oxygen consumption of sour orange citrus aurantium seeds during imbibed storage and germination



Seed Science and Technology 13(1): 201-212



Sour orange seeds were stored in streams of moist gases-air, O2, N2 and CO2 at 4.degree. C. Seeds survived longest in air, and only relatively small amounts of O2 were necessary to maintain viability during storage. When freshly removed from the fruits, seeds had a low level of germination, and a low uptake of O2. After imbibed storage at 4.degree. C for about a month, percentage germination increased to a maximum. The O2 uptake of stored seeds increased throughout their storage life. Removal of the 2 seed coverings, the testa and tegmen, resulted in 69%, and 529% increases in O2 uptake, respectively. The rates and percentages of germination of seeds from which these integuments had been removed was increased. O2 uptake was reduced in sterilized juice solutions compared with water and further reduced when seed was bathed in a PEG[polyethylene glycol]/buffer solution.

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