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A.

Chemical Content of Seed


The chemical composition of different seed for each seed , but are generally classified :
1. Carbohydrate
Carbohydrates are the main food reserves of seeds, especially cereal crops speperti on
rice, corn, wheat. Seed carbohydrate store will hold. Carbohydrates contained in
amylose and amylopectin seeds are, which is an important substance for germination.
In addition, some specific seeds containing hemicellulose.
2. Proteins
Protein is the main food reserve Leguminosae (soybean). By liveliness metabolism,
grouped over metabolically active proteins (globulins and albumin) and the non-active
(glutelin and prolamin). Based on the solubility of proteins in seeds are classified into:
a. Albumin : Soluble in water at neutral or slightly acidic conditions easily
coagulation by heat. For example leucosin (cereals), ricin (rice), legumelin
b. Globulin : Not soluble in water, soluble in saline solution coagulated relatively
more difficult because of the heat. For example vignin, glycinin (soybean),
arachin (kc. ground)
c. Glutelin : Soluble in water, salt solution and ethylalcohol. For example glutenin
d. Prolamin : Soluble in ethylalcohol 70 -90 % , insoluble in water. Examples of
gliadin (wheat, rye) and zein (corn)
3. Fat
Fat is the main food reserves in seeds, eg soya, peanuts, cotton, sunflower, sesame and
others. Seeds with high fat content, storability lower than carbohydrates, unsaturated
fatty acids especially high. Unsaturated fatty acids in the seeds : oleic (one double
bond) and linoleic (2 double bonds), saturated fatty acid palmitate (n = 14).
4. Other compounds
a. Tannins : Generally the seed coat, inhibits the activity of the enzyme. Examples
cacao seeds.
b. Alkaloids : Complex compound containing N. For example cofein (coffee),
nicotine (tobacco), theobromine (cacao)
c. Glucoside : reaction between sugars with non-sugar compounds, crystal. For
example saponins (tung seeds), very toxic, amygdalin (almonds, plums)
d. Fitin
: P supply main in the seed. In cereal aleurone layer fitin contained on,
sources P, Mg, and K
e. Growth regulators
1) Gibberellins : A role in the germination process
2) Cytokines
: A role in germination (growth and differentiation of cells)
3) Ethylene
: Inhibit or encourage germination
4) Abscisic acid : Cause dormancy
5) Vitamins
: Vitamin self-sufficient plant
a) Thiamin (a role in cell division for root development)
b) Ascorbic acid (a role in the process of respiration of seeds for germination)
B. Process of flowering
Flowering process contains a number of important stages, all of which must be successfully
carried out to obtain the final result, namely seeds. Flowering plants, especially in annual
plants is very complex. Physiologically flowering process is still difficult to understand, this

is due to the lack of available information. During its development, the flowering process
includes several stages and all stages must be passed with a good harvest in order to produce
high. The stages of flowering include :
1. Induksi interest (evocation)
The first stage of flowering, which is a stage when the vegetative programmed to
begin to transform into reproductive meristems. Occurs in the cell. Increase in the
synthesis of nucleic, can be detected chemically acids and proteins, which are needed
in cell division and differentiation.
2. Flower initiation
It is the stage when morphological change into reproductive buds begin to form
macroscopic detected for the first time. The transition from vegetative buds into the
reproductive buds be detected from changes in the shape and size of the buds, as well
as subsequent processes that begin to form reproductive organs. Turned out to have a
period of perennials and flowering initiation are very diverse. In general, the period
between the initiation and flowering related to the growth of which is also influenced
by climate. Most tropical and subtropical plants have flower initiation and anthesis
period is very short.
3. The development towards anthesis flower buds (flower blossom)
Characterized by the differentiation of flower parts. At this stage there is a process
between mikrosporogenesis and megasporogenesis for refinement and maturation of
the reproductive organs of male and female.
4. Anthesis
It is the stage when the expansion of interest. Usually anthesis coincided with the
maturation of the reproductive organs males and females, although in reality it is not
always the case. There are times when the reproductive organs, both male and female,
cook before the anthesis, or even long after the anthesis. The flowers reach maturity
dichogamy type of male and female reproductive organs in the same time it does not.
5. Pollination and fertilization
This stage gives the result of the formation of young fruit. Details of the process of
pollination and fertilization are described in a separate chapter.
6. Young fruit development towards maturity of fruit and seeds
This stage begins with the enlargement of the ovaries (ovarian), which is followed by
the development of food reserves (endosperm), and subsequent embryo development
occurred. Enlargement of the fruit is the effect of the division and cell enlargement,
which includes three stages :
a. The first stage
: An increase in thickening of the presence of the pericarp by
cell division.
b. The second stage : The formation and enlargement of the vesicle aqueous (juice
vesicles), usually occurs in fleshy fruits.
c. The third stage
: Maturation phase, usually occurring tissue shrinkage and
hardening of endocarp in dried fruits.

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