Pulsed magnetic field improves seed quality of aged green pea seeds by homeostasis of free radical content

Abstract

Overview

An experiment was conducted to analyze the impact of pulsed magnetic fields on the quality of aged garden pea seeds. The samples were six-year-old seeds stored at 20 °C and 40% relative humidity.

Methodology

• Exposure of seeds to a pulsed magnetic field (PMF) of 100 mT for 1 hour in three modes.
• The most effective scheme was six minutes on and off.

Findings

The pulsed magnetic field notably improved germination by 7.6% and vigor by 84.8% over aged seeds. Several changes were observed at the biochemical level:

• An increase by 27% and 52% in superoxide and hydrogen peroxide production, respectively.
• Higher enzymatic activities associated with hydrogen peroxide generation and its subsequent decomposition, such as NADH peroxidase, superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase.
• Enhanced total antioxidants contributing to regulated free radical levels, facilitating germination.
• A 44% rise in protein carbonyls at 36 hours, indicating protein oxidation processes essential for utilizing ROS and mobilizing reserve proteins.

Conclusion

It was elucidated that PMF-mediated enhancement in aged pea seed quality involves meticulous regulation of free radicals through the antioxidant defense system and protein oxidation mechanisms, preventing lipid peroxidation and aiding germination processes without detrimental effects typically associated with increased free radical production.