Studies on changes in quality of french bean seeds due to ageing in CV Arkakomal

Naturally aged (NA) seeds for one year and accelerated aged seeds for a period of 3 days (3DAA) had same viability and vigour. Increase in ageing duration progressively reduced seed viability and vigor. Seeds aged from 6 days to 15 days showed higher mean germination time, lower germination percentage, seedling vigor index I &11, when compared to fresh and NA seeds. Reduction to a greater extent in the enzyme activity, particularly Dehydrogenase and alpha a-amylase activity was reduced due to seed ageing. However, catalase activity showed no significant trend. There was large reduction in the synthesis of total soluble sugars and total soluble protein. There was disappearance of both LMW/HMW proteins due to ageing. On the other hand, however, syntheses of new proteins were observed. In-depth studies at molecular level (DNA) indicated there was loss of in DNA integrity, including it's as well as quantity in aged seeds. Moreover, in 12–15 d aged seeds fragmentation in DNA quality was observed. There was variability in quality among fresh and aged seeds. Aged seeds exhibited lower polymorphism when compared tofresh seeds indicating the damage in DNA template upon ageing.