Does storage time affect NA content in pea seeds?

The Na content in the pea seeds was positively affected by increasing seed storage time, while increasing storage temperature and humidity negatively affected the content of this element in the seeds of both pea varieties. Statistically significant differences were found in the pea seeds of both cultivars harvested in 2019 (Table 8).

Do pea seeds lose viability if stored at 5 °C?

Pea seeds stored for one year at 5 °C and 22 °C reacted differently to the vigor of young plants and in terms of seed germination 11, 12. However, the overall loss of seed viability was slower for freshly harvested and two-year-old seeds stored at 5 °C than for other seed lots.

Do different storage conditions affect morphological and physiochemical traits of pea seeds?

In this study PCA was used to assess the impact of different storage conditions on the morphological and physiochemical traits of the Gloriosa and KW pea seeds, since it is effective in identifying patterns and highlighting the traits most affected by storage time, temperature, and humidity.

How does storage time affect potassium content in pea seeds?

According to the results presented in Table 8 and those presented in Supplementary Figs. S11 d and S12 d, increasing the storage time had a positive effect on the potassium content in the pea seeds, while increasing the temperature and humidity caused a reduction in the K concentration.

Which proteins are Detergent-Resistant in pea seeds?

As a result, we have identified all 3 major classes of seed storage proteins (vicilins, convicilins, and legumins) and several other proteins including heteropolymeric iron-binding Ferritin, biotin-containing protein SBP65, and drought stress response protein Dehydrin as detergent-resistant components of pea seeds ( S1 Table ).

What is plant energy storage?

Plant energy storage primarily revolves around starch. This carbohydrate plays a critical role in how plants harness energy from sunlight through photosynthesis. It converts carbon dioxide and water into glucose, which is stored in plant tissues. This glucose serves as a foundational component for starch production.