Seeds and Seed Germination

2008 Paul Billiet ODWS

PERKECAMBAHAN BIJI

Tahap pertama : penyerapan air/imbibisi.

Penyerapan air membuat biji memperluas dan
Air menstimulasi embrio untuk melepas
giberelin dengan mengaktfkan enzim spt
amilase untuk memecahkan cadangan amilum
membentuk energi
Enzim lainnya distimulasi untuk membentuk
asam amino dan protein, lainnya membentuk
selulosa,lemak, dan asam nuk;eat

1. organel sel menurun jumlahnya,

Karena air akan ada peningkatan

Seed structure

Cotyledon
Plumule
Seed coat or
testa

Radicle

Micropyle
2008 Paul Billiet ODWS

Biji yang dapat dikeringkan hingga kadar air

nya rendah tapi tidak membunuh embrio
relatif tetap hidup, dapat disimpan dalam
waktu lama karena metabolisme rendah,
disebut biji ortodoks
Rekalsitran biji mengandung kadar air
yang tinggi, tidak dapat disimpan dalam
waktu lama karena kandungan air tinggi
sehingga metabolisme tetap optimal,

Seed maturation

Takes place in the fruit on the parent plant

Endospermous seeds: Retain the endosperm
tissue, which eventually dies but it is
surrounded by a layer of living cells, the
aleurone layer lapisan terluar
endosperm.
Non-endospermous seeds: The endosperm
tissue is absorbed by the cotyledons. These
then become the food reserve for the seed.

2008 Paul Billiet ODWS

Dormancy

Metabolism falls
Number of organelles per cell falls
Dehydration water content falls
Vacuoles in cells deflate vakuola
mengeriput, memipih
Food reserves become dense (padat)
crystalline bodies sehingga sulit di
metabolisme, untuk menjaga dormansi
Dormansi mungkin agar calon tumbuhan
dapat tersebar di area yang lebih luas

2008 Paul Billiet ODWS

Tumbuhan vivipari biji sudah

berkecambah ketika masih menempel pada
tumbuhan induk
Dormansi merupakan mekanisme pemencaran
tumbuhan

Maintaining dormancy

Physical barriers
The seed coat (testa) is waxy = waterproof
and impermeable to oxygen
Physical state dehydrated
Chemical inhibitors present e.g. salts,
mustard oils, organic acids, alkaloids
Growth promoters absent

2008 Paul Billiet ODWS

Seed viability

Viability: When a seed is capable of germinating

after all the necessary environmental conditions are
met.
Average life span of a seed 10 to 15 years.
Some are very short-lived e.g. willow (< 1 week)
Some are very long-lived e.g. mimosa 221 years
Conditions are very important for longevity
Cold(suhu rendah akan mengurangi kerja enzim),
dry, anaerobic conditions(untuk respirasi menghasilkan
ATP)

These are the conditions which are maintained in

seed banks

2008 Paul Billiet ODWS

Germination: The breaking of dormancy

The growth of the embryo and its penetration of the seed coat
Break down of barriers
Abrasion of seed coat (soil
particles)
Decomposition of seed coat
(soil microbes, gut enzymes)
Cracking of seed coat (fire)

Change in physical state rehydration

Destruction and dilution of

inhibitors
Light, temperature, water
2008 Paul Billiet ODWS

Production of growth
promoters

Germination (HAFALKAN)
STAGE

EVENTS
Rehydration imbibition of water.
RNA & protein synthesis stimulated.
Increased metabolism increased respiration.
Hydrolysis (digestion) of food reserves by
enzymes.
(e) Changes in cell ultrastructure. (merubah
struktur sel)
(f) Induction of cell division & cell growth.

PREGERMINATION

(a)
(b)
(c)
(d)

GERMINATION

(a) Rupture of seed coat.

(b) Emergence of seedling, usually radicle first.

POST GERMINATION (a) Controlled growth of root and shoot axis.

(b) Controlled transport of materials from food
stores to growing axis.
(c) Senescence (aging) of food storage tissues.
2008 Paul Billiet ODWS

Stages leading to cell division

Mitchondria
reconstituted

Respiration
Initially anaerobic
Later aerobic

Soluble sugars

ATP
RNA activated
Polysomes
Protein synthesis (0.5h)
Enzymes (proteins)
DNA synthesis (45h)
http://www.rbgsyd.nsw.gov.au/

Mitosis (70h)
2008 Paul Billiet ODWS

The control of food reserve hydrolysis

Control by growth promotors such as

gibberellin and growth inhibitors such as
abscisic acid
These directly affect the genes for enzyme
synthesis or the activity of the enzymes
themselves
The growth substances are affected by
environmental factors (e.g. light,
temperature, humidity)

2008 Paul Billiet ODWS

The control of food reserve hydrolysis

Negative feedback control of enzymes

Negative
feedback
Starch + H20

- amylase

Maltose

The action of the enzyme also limited by substrate

Once all the starch in an amyloplast is hydrolysed
the enzyme stops work
Therefore the release of the stored food is adjusted
to suite the demand

2008 Paul Billiet ODWS

The mobilisation of food reserves

Carbohydrates

Proteins
Lipids

Starches
(amylopectin &
amylose)
e.g. Zein
Oils

Amylases

Maltose and
glucose

Proteases

Amino acids

Lipases

Fatty acids &

glycerol

The food reserves are stored as large

insoluble macromolecules
They are hydrolysed using enzymes to
smaller soluble molecules for transport

2008 Paul Billiet ODWS

germination

Water Resorption

Pre exist : sudah ada

De novo : baru muncul

Viabel : hidup
Adequate moisture
Suplly of oxygen
Appropriate temperature